Chipotle Black Bean Chili Stuffed Yams

I haven't met a yam I didn't like.  Especially when roasted to perfection, the sweetness and flavor brought out.  I love yams just like that, and I would eat them plain all day like that, but it isn't really a balanced meal then, so I like to add other components to them. My favorite thing lately is to stuff them.  I have made this a few times lately for me and Eric and lets just say we were both really hungry and they tasted so good that we practically inhaled them.  This recipe involved black beans in a sort of chili sauce laced with chipotles, and topped off with avocadoes, oregano, and scallions. It is so good.  Filling, and both savory and a little sweet so that you don't feel like you need dessert after.

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The best thing about these is they come together quick, so they are perfect for a busy day or when you get home late.  The yams can be popped in the oven while you are doing other stuff, and the topping can be made in the meantime.  If everyone knew about meals like this, I don't think they would think vegan food is boring, I think they might consider eating this way!

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Chipotle Black Bean Chili Stuffed Yams

Serves 2

2 medum sized yams or sweet potatoes

2 tsp olive oil

1 small red onion, diced

1 red bell pepper, diced

1 garlic clove, minced

1 tsp chili powder

1/4 tsp chipotle powder

1/2 cup diced canned tomatoes (or you may use fresh if you have them)

sea salt to taste

1/4 cup fresh orange juice

1 1/2 cups cooked black beans

2 scallions, sliced

2 Tbsp fresh oregano or cilantro

1 avocado, diced

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 chili 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, tomatoes, orange juice and beans.  Cook for another 10 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 scallions, oregano, and avocadoes, and serve!



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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