Black Bean and Spinach Stuffed Sweet Potatoes

We visit the library weekly with Ziggy, and every so often I will bring in a dollar and pick up 10 dated magazines for a buck. That is where I found inspiration for these stuffed beauties. Everything about them is a hit with a toddler. Bonus? Adds up to just over $2 per serving.



4 large sweet potatoes
olive oil
sea salt

2 cloves garlic, minced
1 can black beans, rinsed and drained
1/2 tsp cumin
1/8 tsp cayenne pepper (more of you like the heat)
1 bunch fresh spinach, chopped

2 fresh limes
plain Greek yogurt
Chopped chives or green onion
Fresh sliced jalapeños, if you are into that


Preheat oven to 350*

Pierce potatoes with a fork. Rub with olive oil and sea salt. Bake for 30-40 minutes.

Meanwhile, sauté garlic with a little bit of olive oil in a frying pan. Then, mix in ingredients from section 2. Turn off heat.

When potatoes are about cooked through, turn to medium high heat, wilting the spinach.

Spoon everything from the pan of goodness equally onto each potato, squeeze juice from half a lime on each, and top with everything from section 3. 

Certainly perfect as a main for 4. Add a salad if you are feeling motivated.