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Spicy Black Bean & Mango Stuffed Sweet Potatoes: A Zesty, Quick Weeknight Delight
Elevate your weeknight with spicy black bean & mango stuffed sweet potatoes, a quick, nutrient-packed dinner bursting with flavor and health benefits.
Transform your weeknight dinner routine with our Spicy Black Bean & Mango Stuffed Sweet Potatoes. This vibrant dish combines the earthy sweetness of baked sweet potatoes with a zesty, protein-rich filling of black beans and fresh mangoes. Packed with vitamins, fiber, and antioxidants, this meal is not only quick to prepare but also incredibly nutritious, making it a perfect choice for those busy evenings when you want something both wholesome and satisfying.
Sweet potatoes provide a rich source of beta-carotene, crucial for eye health, while black beans offer a plant-based protein punch, supporting heart health and muscle repair. The unexpected addition of juicy mangoes adds a tropical flair, enhancing the dish with natural sweetness and a boost of vitamin C. This recipe is a testament to how simple, fresh ingredients can work in harmony to create a delicious, health-optimized meal that doesn't compromise on flavor or nutrition.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Elevate your weeknight with spicy black bean & mango stuffed sweet potatoes, a quick, nutrient-packed dinner bursting with flavor and health benefits.
Ingredients
- • medium sweet potatoes: 4
- • black beans, drained and rinsed: 1 can (15 oz)
- • ripe mango, diced: 1 cup
- • red onion, finely chopped: 1/4 cup
- • red bell pepper, diced: 1/2 cup
- • ground cumin: 1 tsp
- • smoked paprika: 1/2 tsp
- • cayenne pepper: 1/4 tsp
- • lime juice: 2 tbsp
- • fresh cilantro, chopped: 1/4 cup
- • olive oil: 1 tbsp
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Pierce each sweet potato a few times with a fork and place them on a baking sheet. Bake for about 20 minutes or until tender.
- 2 While the sweet potatoes are baking, heat olive oil in a medium saucepan over medium heat. Add the red onion and bell pepper, sautéing until they begin to soften, about 3-4 minutes.
- 3 Stir in the black beans, cumin, smoked paprika, and cayenne pepper. Cook for another 5 minutes, stirring occasionally, until the mixture is heated through and fragrant.
- 4 Remove from heat and gently fold in the diced mango, lime juice, and cilantro. Season with salt and black pepper to taste.
- 5 Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each one and gently fluff the inside with a fork.
- 6 Spoon the black bean and mango mixture generously into each sweet potato. Serve hot, garnished with additional cilantro and a squeeze of lime if desired.
Serving Suggestions
- • Pair these vibrant stuffed sweet potatoes with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. Consider adding a side of steamed broccoli or green beans to boost the meal's vegetable content and offer extra fiber and nutrients. To keep the tropical theme, serve with a chilled glass of coconut water or a homemade ginger and lime sparkling water to enhance the meal's refreshing qualities. For those who enjoy a bit of dairy, a dollop of plain Greek yogurt on top of the stuffed sweet potatoes can add creaminess and balance the heat of the spices, while still keeping the dish light and healthy.
Storage Tips
To store leftovers, allow the stuffed sweet potatoes to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through, or microwave for 1-2 minutes. To maintain their nutritional value, avoid reheating multiple times. If you plan to freeze, store the components separately: the sweet potatoes and the black bean filling can each be frozen for up to 2 months.
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