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May 10, 2018 5 Comments

Chipotle Black Beans Baked Sweet Potatoes (gluten-free, vegetarian, healthy-ish)

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Chipotle Black Beans Baked Sweet Potatoes A satisfying, delicious and healthy-ish gluten-free meal. The cheese and chipotle peppers make this dish!

I keep thinking about my last day of work in New York City. The last day I get up and go to work will be painful. Taking that once dreadful subway ride to work has suddenly become bearable.

Walking into Starbucks and getting myself my usual Tall Pike is perhaps the happiest moment of my day. That first sip of coffee is heaven… yeah you coffee lovers know what I’m talkin’ about.

Once I get to work and check all my emails, I take a little break and enjoy my homemade Overnight Oats in a Jar.

And once my day is over, I contemplate if I wanna walk all the way home and window shop, or do I hit the gym. It’s an inner battle I struggle with almost every day.

These past couple months though, I made sure I walked and walked and walked in New York City to soak it all in. Sometimes I covered 9,000 steps, others 11,000, and one day I walked almost 15,000 steps.

So what am I gonna miss most? My routine! Waking up, commuting to work, getting my daily Starbucks coffee, enjoying the energy of this vibrant city, and just being able to walk everywhere without ever needing a car.

I’m so gonna miss my life here on the east-coast, but change is constant, and it’s time for the next chapter in my journey. It’s time to develop a new routine… finding that new coffee shop, making new friends, going for those beach walks, and driving everywhere. Not too shabby! 🙂

Enough about me, let’s talk about these Chipotle Black Bean Baked Sweet Potatoes I made a few weeks ago for my friends. They are ooey and gooey because they have cheese, they are spicy because they have chipotle, and they are healthy-ish due to the veggies. A satisfying and delicious gluten-free meal. Enjoy!

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Chipotle Black Beans Baked Sweet Potatoes (gluten-free, vegetarian, healthy-ish)

5 from 2 votes
Cuisine Mexican
Servings: 4 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • 4 sweet potatoes
  • 1 tbsp avocado oil
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1 onion sliced
  • 3 cloves garlic chopped
  • 2 chipotle peppers in adobo sauce + 1 1/2 tbsp sauce chopped & smashed
  • 1 tsp cumin
  • 1 14 ounce can organic black beans
  • 1/4 cup water
  • 1 tbsp taco seasoning
  • 6 stalks of scallions chopped
  • 3-4 ounces of New York sharp cheddar grated
  • handful of fresh cilantro chopped

Instructions

  • Wash the sweet potatoes and place in a toaster oven. I baked mine for 30 minutes at 450 degrees, and then toasted them for 20 minutes. You can also use a regular oven.
  • Slice the bell peppers and onion, chop the garlic.
  • Heat up a cast-iron skillet on medium heat, once hot, add oil, then add the peppers, onion and garlic. Sauté 10 minutes, until golden-brown.
  • In the meantime, chop your chipotle peppers.
  • Once cooked, add salt to taste, black pepper, chipotle peppers and adobo sauce to the bell peppers. Lower the heat.
  • Add black beans.
  • Followed by water.
  • Finally some taco seasoning.
  • This is what you should have. Turn off the stove and set aside.
  • Grate the cheddar cheese, chop the cilantro and scallions.
  • Once your sweet potatoes are done, slice in half.
  • Scoop out most (but not all) of the flesh of the sweet potato into a bowl.
  • Add some (but not all) of the veggies.
  • Mix.
  • Stuff the sweet potatoes with the veggie mixture.
  • Top with cheddar cheese and scallions.
  • Bake for 10 minutes in a toaster oven or until melty.
  • This is what you should have.
  • Top with more scallions and fresh cilantro. Serve immediately.

Notes

* for a vegan option - skip the cheese and use nutritional yeast, but I'm not sure how this will taste.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Pin Chipotle Black Beans Baked Sweet Potatoes

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Filed Under: Gluten-Free, Healthy-ish Meals, Lentils & Beans, Main Course, Mexican, Recipes, Vegetarian Tagged With: Recipes

Previous Post: « Mushroom Quinoa Risotto (10 ingredients, gluten free, vegetarian)
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Reader Interactions

Comments

  1. Puneeta says

    May 23, 2018 at 12:50 pm

    Change is always hard but once that first step is done it gets easier!! Best of luck for this new chapter. And the recipe – it looks totally delish!

    Reply
    • honeywhatscooking says

      June 7, 2018 at 8:18 pm

      Thanks so much! Yes, it is. It will take some time, but I look forward to this journey! 🙂

      Reply
  2. Jamye says

    July 8, 2020 at 9:24 pm

    5 stars
    This is yummy. Any idea how many calories for 4?

    Reply
    • honeywhatscooking says

      July 8, 2020 at 10:17 pm

      I will have to calculate and post it. Sorry.

      Reply
  3. Vidhi says

    April 28, 2021 at 11:06 am

    5 stars
    Great simple and healthy recipe! All the flavors blended very well together!

    Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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