Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes

|| 5 MIN READ
Try these Southwest Stuffed Sweet Potatoes cooked in our 100% nontoxic Xtrema Cookware.

Ingredients:

  • 1 tbsp Olive Oil
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red pepper
  • 1/2 cup brown rice
  • 1 cup black beans
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Chopped cilantro 

      Directions:

      1. Preheat oven to 400° F. Pierce each sweet potato several times with a fork. Place the sweet potatoes in an Xtrema Skillet or baking dish. Bake until tender, about 45-60 minutes, depending upon size of sweet potato.
      2. Let cool slightly, then make a slit in the top of each sweet potato.
      3. Cook rice in Xtrema Sauce pan. A 1/2 cup of brown rice to 1 cup of water. Bring water to a boil and then let simmer on low for about 30 minutes until rice is fully cooked. 
      4. Heat olive oil in a skillet over medium heat. Add onion, red  pepper, black beans. Season with salt and cook for about 4 minutes, until vegetables have softened a bit, stirring occasionally. Add spices season with Kosher salt and freshly ground pepper, stir to combine, and cook until heated through. 
      5. Top each sweet potato with brown rice, a scoop of seasoned beans, and garnish with fresh cilantro. 

       

       

      about the author

      Erik Bergstrom

      Erik Bergstrom

      Erik Bergstrom is the Social Media and content strategist for Xtrema Cookware and the son of the Founder and CEO. Seeing Xtrema cookware grow from an idea in his Father’s mind to a thriving nontoxic cookware brand, Erik has developed a passion for nontoxic living and educating people about the benefits of 100% ceramic cookware.

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