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Fajita-Stuffed Sweet Potatoes

Fajita-Stuffed Sweet Potatoes

Chelsea Colbath
A simple dinner idea, using roasted sweet potatoes as the base for a loaded fajita bowl.
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Servings 4

Ingredients
  

  • 4 medium or 2 large sweet potatoes Garnet are my favorite variety*
  • 2 bell peppers any color
  • 1 small red onion
  • 1/2 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili flakes optional, for heat
  • 1 15- ounce can black beans drained
  • 1/4 cup jarred salsa
  • 1/8 teaspoon salt
  • 1/4 cup roughly chopped cilantro
  • 1/2 cup sharp cheddar shredded
  • toppings like: sliced avocado salsa, cilantro, sour cream, etc.

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Place whole sweet potatoes onto a parchment-lined sheet pan, and bake for 30-60 minutes, depending on their size. Potatoes are done when you can easily poke a knife into the center of each potato. If your potatoes are extra large, cut them in half lengthwise and bake them cut-side down.
  • 2. While potatoes bake, prepare all other ingredients: Slice onions and peppers, then sautee in olive oil over medium heat for 8-10 minutes, stirring occasionally. Add salt, garlic, cumin, and chili flakes, then turn off heat.
  • 3. Place beans into a small bowl, and add salsa, salt, and cilantro. Stir to combine.
  • 4. When potatoes are soft, remove from the oven and cut down the middle of each potato, leaving the two sides intact. Add a pinch of salt and pepper, and a small pat of butter to each potato half, then mash with a fork. Top with beans, onions and peppers, and cheese. Broil for 3-5 minutes, or until cheese is melted.
  • 5. Top potatoes with avocado, salsa, etc, and eat immediately. These keep well for several days, and can be reheated in the microwave for a quick leftover lunch/dinner later in the week.

Notes

*Try to pick 4 sweet potatoes that are similar in size, so they cook about the same amount of time. You can also bake the potatoes up to 5 days in advance, and store in the fridge until ready to make dinner. Quickly reheat the potatoes in the microwave, or let them warm in the oven while the broiler preheats, so the potato is warm when the fillings go in.