Need something filling and totally delicious? This Stuffed Ranchero Sweet Potato is just for you! The ingredients are perfectly satisfying in a very healthy way.
Sweet potatoes are a fabulous starchy vegetable. You can find the best sweet potatoes during the fall and winter. They are jam packed with vitamin A and vitamin C to make sure you’re getting in those vital antioxidants. Sweet potatoes also contain plenty of fiber as well to keep your system running smoothly. You can enjoy them many, many different ways in sweet and savory recipes and we’re going to throw you just one more to add to your collection here! The black beans in this recipe add protein and fiber to help keep you satiated for hours. If using canned beans, make sure you rinse them well to remove all that extra sodium. The sweet potato-black bean combo will keep you craving this one all the time.
Start this one off by cooking the sweet potato in microwave for 5-10 minutes, until soft Pro tip: puncture sweet potato with a fork a few times and cover with a moist paper towel to help it cook quicker. If you would rather use an oven, preheat to 400F and cook the potato for about 45 minutes. Chop up those tomato, onions, cilantro and garlic. Mix these all together for the salsa. To kick those beans up a notch, you can season black beans with cumin, chili powder and garlic powder to taste in a separate bowl. Cut sweet potato in half, and gently mash the two halves with a fork. Pour black beans into the potato, then top with the salsa mix and finish off with lime juice and chopped cilantro.
This is the ultimate version of your favorite loaded potatoes. The microwave option also makes it a quick and easy meal that you can whip up in minutes. What do you think about this Stuffed Ranchero Sweet Potato? Let us know what you think in the comments below!
- 2 sweet potatoes
- 1 cup of black beans
- 1 tomatoes, chopped
- 1 clove of minced garlic
- 2 tablespoons of minced onion
- Juice from 1/2 lime
- 2 tablespoons of chopped cilantro
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Cook sweet potato in microwave for 5-10 minutes, until soft (tip: puncture sweet potato with a fork a few times and cover with a moist paper towel to help it cook quicker OR
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If you are using an oven, cook at 400F degrees for about 45 minutes
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Chop tomato, onions, cilantro and garlic, and mix together to make a salsa
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Optional: In a bowl, season black beans with cumin, chili powder and garlic powder to taste
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Cut sweet potato in half, and gently mash the two halves with a fork
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Pour black beans into the potato, then top with the salsa mix
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Finish off with lime juice and chopped cilantro
Optional: You can add cumin, chili powder and garlic powder to beans or leave the beans plain
How wonderful…a must try.
I’m watching you both grow and I love it!
Makes me want to add more color in the world…
Thank you so much! That’s so sweet of you
God this looks incredible, I know what I’m making tonight!
Great! PLease take pics and send to us on insta!! =)
That looks delicious! I’m addicted to sweet potato, so so so tasty 🙂
http://be-sofit.blogspot.co.uk
I had this for lunch today, it was great! So glad that I discovered the show on Youtube! You have been most helpful on my journey to super eating!
aww awesome! and thank you for the love.
What’s the white stuff in the potato? Did you add sour cream or something? It’s not in the recipe.
Sorry- we included it as part of the video recipe! It’s our vegan sour cream (recipe is posted for that under “Dips”).
VERY nice, thank you. I’ll make this regularly.
Hey there! I’ve been following your site for a long time now and finally got the bravery to go
ahead and give you a shout out from Lubbock Tx!
Just wanted to say keep up the excellent job!
amazing! sending you love from NYC!
I love it when people come together and share opinions, great blog, keep it up.
Please do not advise people to use their microwaves, it is horrible for their food. ESPECIALLY VEGGIES! Vegtables should never be cooked over 200 degree or else you are loosing about 90 percent of the nutrients. Look up the MAYO clinic for more information. Also most microwaves start at 400 degrees and most are set at the high temp which is 1400 degrees destroying anything and all nutrients.
Can you please share which Mayo Clinic article you’re referring to? Nutrient loss in vegetables is affected moreso by how much water is used and also how long the vegetable is cooked. See below for 2 science-backed articles.
http://www.thekitchn.com/fact-or-fiction-microwaving-vegetables-destroys-nutrients-178081
http://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
I love this recipe! Thank you for making life simple! Great channel.
I absolutely LOVE this recipe. I’ve made it a couple of times now and it is always a huge success. I usually prepare it verbatim except that I add shredded chicken for a higher protein content. Thank you for sharing!
yumm that sounds so good!! thanks for sharing the love!
What is the nutritional information?
sorry, we don’t do nutrition calculations! we don’t have the capacity to do it in a way that yields accurate values.
This was delicious! I’m trying to eat more plant-based meals and this was an awesome start! I will definitely be trying more recipes from your site! I also mentioned it on my blog, eartwhimandfire.com .
This looks amazing! I can’t wait to try it this week. And you two are outrageously adorable!
I love sweet potatoes! I love them as fries, fried in my Air Dryer. I love them baked, or most any other way I can think of, but I have never tried stuffing them as this recipe says. Sounds awesome! A “must try” for sure! Thanks for sharing.
You’re so welcome! Hope you give this one a try 🙂