Gluten Free Cheese Stuffed Sweet Potato Dinner
A delicious and easy weeknight meal featuring sweet potatoes stuffed with a creamy, savory dairy blend and protein-rich black beans. This recipe is naturally nutritious and perfect for a cozy evening at home.
Ingredients
- 4 medium-sized Sweet Potatoes
- 1 can (15 oz) Black Beans, rinsed and drained
- 1/2 cup Red Onion, finely chopped
- 2 cups fresh Spinach
- 1 cup Shredded Cheese (cheddar or Monterey Jack)
- 2 tablespoons Olive Oil
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- Salt and Pepper, to taste
- Salsa, for serving (optional)
- Fresh Cilantro, chopped (for garnish)
Instructions
- 1. Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Bake them directly on the oven rack for 45-60 minutes, or until tender when squeezed.
- 2. Sauté the filling: While the potatoes bake, heat olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 3-5 minutes. Stir in the black beans, chili powder, and cumin. Cook for another 5 minutes.
- 3. Combine with spinach: Add fresh spinach to the skillet. Cook until it wilts, which takes about 2-3 minutes. Season the mixture with salt and pepper to your liking.
- 4. Stuff the sweet potatoes: Carefully slice each baked sweet potato lengthwise, but not all the way through. Fluff the interior flesh with a fork. Spoon the savory filling into each potato.
- 5. Add cheese and bake: Top generously with shredded cheese. Return the stuffed sweet potatoes to the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- 6. Garnish and serve: Garnish with fresh cilantro and a dollop of salsa, if desired. Serve your gluten-free cheese stuffed sweet potato warm. Consider pairing it with a fresh green salad for a complete meal.
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