Chipotle Black Bean Stuffed Yams
Yams are one of the most nutritious foods, and they taste amazing when roasted in the oven allowing the sweet flavor to intensify. Although they are wonderful as a side dish, I love them roasted and filled with things for a satisfying dinner. Black beans go especially well with them. The recipe I am sharing with you today has black beans with a little kick of chipotle to make them even more warming on a chilly day. I top them off with avocado instead of cheese to make these heart healthy. Not only do these make a wonderful weeknight dinner with little effort, they make a wonderful post workout recovery food! Yams are perfect for replenishing your muscles and refueling for the next day.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 450 degrees. Prick the yams all over with a fork, and place on a foil lined baking sheet. Bake for 45 minutes-1 hour until tender, depending on how large they are.
Meanwhile, to make the beans, heat olive oil in a medium pan over medium heat, and add the onions and bell pepper. Saute until starting to soften, about 5 minutes. Add the garlic, chili powder, chipotle powder, sea salt, orange juice and beans. Cook for another 5 minutes until the flavors have blended, stirring often.
Once the yams have finished cooking, cut in half lengthwise (but not all the way through to the bottom. Spoon the black beans into the open yams, top with avocadoes, and serve!
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