Black Bean Stuffed Potato Skins. These healthy Mexican sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese. Income Great recipe for Black Bean Stuffed Potato Skins. This makes a nice, meatless meal option.

Sweet Potato & Black Bean Chili. Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. Baked Sweet Potato Skins are a healthy alternative to potato skins, perfect appetizer whether you're watching the Super bowl or getting together with friends. You can have Black Bean Stuffed Potato Skins using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Black Bean Stuffed Potato Skins

It's 4 of russet potatoes, scrubbed well and dried.
It's as needed of olive oil.
It's to taste of salt and pepper.
Prepare 1 can (15 oz.) of unsalted black beans, drained and rinsed.
It's 1 of small bell pepper, diced.
Prepare 1/4 of yellow onion, diced.
Prepare 1 clove of garlic, minced.
You need 1/2 cup of frozen corn.
It's 1/4 cup of salsa of choice.
You need 1/4 tsp. of ground cumin.
You need 1/4 tsp. of chili powder.
It's of juice from 1/2 lime.
Prepare of shredded Colby jack cheese.

So quick and easy to make, a few of my other favorite baked sweet potato recipes are Italian-Style Stuffed Sweet Potatoes , Sloppy Joe Baked Sweet Potatoes, and Mexican- Style Loaded. These stuffed potato skins are also very easy to make. All you have to do is bake the potatoes in the oven, scoop out the flesh, fill them with the delicious bean mixture, add vegan cheese and that's about it. If you are looking for an easy vegan dinner or lunch, this recipe is definitely for you!

Black Bean Stuffed Potato Skins instructions

Preheat the oven to 375 F. Slice the potatoes in half, length wise, and rub olive oil over the halves. Season the skin side with salt and pepper and lay them skin side down on a parchment lined baking tray. Bake for 40 or so minutes, flipping the potatoes every 10 minutes to keep them baking evenly and to prevent burning, until the potatoes are tender. Once they're done, remove them from the oven and start the filling while they cool slightly..
In a large skillet, heat 1 tbsp. of olive oil over medium heat. Once it's hot, add the pepper and onion and cook until they have begun to soften, about 5 or so minutes. Then stir in the garlic, black beans, corn and seasonings. Stir and cook another couple of minutes until fragrant, then stir in the salsa. Remove from the heat and set it aside..
Your potatoes should have cooled enough to handle by now. Use a spoon to hollow out the insides of each half, but leave enough potato on the bottom and around the sides to make sure the skins are still sturdy. Spoon the black bean filling into each potato half and top with some shredded cheese. Return them to the oven for 5-10 minutes, until the filling is nice and hot and the cheese has melted. Then that's it!.

These stuffed potato skins are: Flavorful. Stick a bit of salad on the side, and these Mexican black bean stuffed potatoes can become a full meal. These stuffed potatoes don't take long to make, especially if you start them off in the microwave to begin with. While the potatoes are softening, you can prepare the Mexican-style filling, which doesn't need any pre-cooking (I'm not. Delicious chili stuffed sweet potato skins that make the perfect game day appetizer or easy vegetarian lunch!