Green Chili Black Bean Loaded Sweet Potatoes | CookOS

Green Chili Black Bean Loaded Sweet Potatoes

Name: Green Chili Black Bean Loaded Sweet Potatoes
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 sweet potatoes, scrubbed; 1 (15 ½ oz) can black beans, drained and rinsed; 1 (4 oz) can diced green chilies; ½ cup vegetable broth; ½ cup quinoa; 1 packet Kevin's Cilantro Lime Sauce or similar, warmed; 2 oz queso fresco, crumbled

These loaded sweet potatoes combine roasted sweet potatoes with seasoned black beans, quinoa, and spicy green chilies topped with a bright cilantro lime sauce. The 5-minute prep makes it ideal for busy weeknights while the balance of sweet, savory, and spicy flavors satisfies in one hearty bowl.

🌍Mexican 🥗Vegetarian 🏷️Sweet potatoes 🏷️Black beans 🏷️Quinoa Slow cook

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🏷️Healthy

Green Chili Black Bean Loaded Sweet Potatoes

Total

4h 5m

Servings

Difficulty

Hard

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 sweet potatoes, scrubbed
1 (15 ½ oz) can black beans, drained and rinsed
1 (4 oz) can diced green chilies
½ cup vegetable broth
½ cup quinoa
1 packet Kevin's Cilantro Lime Sauce or similar, warmed
2 oz queso fresco, crumbled

7 Ingredients

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Instructions

1
Place 2 sweet potatoes in a Suvie pan and load into bottom zone of Suvie.
2
Add 1 can black beans, 1 can green chilies, and 1/2 cup broth to a second Suvie pan and stir to mix. Season with salt and pepper. Load pan into top zone. Enter cook settings and Cook Now or Schedule.
3
Set Bottom Zone to Slow Cook on High, 4 hours
4
Place 1/2 cup quinoa in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
5
Set Suvie Starch Cooker to Grains, Quinoa, 1/2 cup
6
After the cook, remove sweet potatoes, bean mix, and quinoa from Suvie. Season bean mix and quinoa with salt and pepper to taste.
7
To serve, divide sweet potatoes between two plates. Cut open potatoes, and season insides with salt and pepper. Top each sweet potato with quinoa, black beans, and cilantro lime sauce. Garnish with queso fresco and serve.

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Tips & Notes

Pro tips

Pierce sweet potatoes several times before cooking to prevent them from bursting and to ensure even, faster cooking.
Cook quinoa in vegetable broth instead of water for added flavor that ties the entire bowl together.
Warm the cilantro lime sauce before drizzling to enhance its flavor and help it coat the toppings evenly.
Assemble bowls immediately after cooking so the warm sweet potato softens the black beans and allows flavors to meld without making the cilantro wilt.

Substitutions

Black beans → Pinto beans or kidney beans (same heartiness and mild flavor)
Queso fresco → Cotija cheese, feta, or omit entirely (crumbled feta adds more tang)
Canned green chilies → Fresh roasted poblano or Anaheim pepper, diced (stronger, fresher heat)
Quinoa → Brown rice or farro (same texture and nutritional profile)

Storage & make-ahead

Store assembled bowls in an airtight container refrigerated up to 3 days. Reheat gently in the microwave (cilantro lime sauce may separate slightly); drizzle fresh sauce before serving if needed.

Common Questions

How long does it take to cook the sweet potatoes?

Microwave time varies by potato size and wattage, typically 5–10 minutes until tender. Baking in a 400°F oven takes 25–30 minutes. The 5-minute prep refers to ingredient assembly only.

Can I make this ahead?

Yes. Bake or microwave sweet potatoes up to 2 days ahead and store refrigerated. Assemble bowls with beans, quinoa, and toppings just before serving so the sauce stays fresh and cilantro doesn't wilt.

Is this recipe vegan?

Nearly vegan as written. Replace queso fresco with vegan cheese or skip it entirely. Ensure your cilantro lime sauce packet contains no animal products by checking the label.