Sweet Potatoes with Spicy Black Bean Chili
|Sweet potatoes||4 Medium|
|Vegetable oil||2 Teaspoon|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped (1 small sized)|
|Canned black beans||15 Ounce (with cumin and chili spices)|
|Canned mexican-style stewed tomatoes||14 1⁄2 Ounce (undrained)|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce (undrained)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Chopped cilantro||1 Tablespoon (fresh)|
1. Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.
2. While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.
3. Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.