- 20 min
- 60 min
- 6 to 8
4 medium-sized sweet potatoes, halved
60 mL (¼ cup) of olive oil
Sea salt, to taste
1 small onion, minced
1 yellow, orange, or red bell pepper, seeded and cut into small cubes
1 garlic clove, minced
1 can (540 mL) of black beans, rinsed and drained
1 can (398 mL) of diced tomatoes
15 mL (1 tbsp) of chili powder
5 mL (1 tsp) of dried oregano
5 mL (1 tsp) of cumin
1 mL (¼ tsp) of Cayenne pepper
Juice from 1 lime
Saputo Taco and Nacho Shredded Cheese
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Rub the sweet potatoes with 30 mL (2 tbsp) of olive oil and season with sea salt. Place the sweet potatoes, cut side down, on the baking sheet. Bake for 15 to 20 minutes or until the flesh is tender, but the potatoes still hold their own. Remove from the oven and let cool.
In a saucepan, heat 30 mL (2 tbsp) of olive oil over medium heat. Add the onion, bell pepper, and garlic and sauté until the vegetables are tender, about 5 minutes. Add the black beans, diced tomatoes, chili powder, oregano, cumin and Cayenne pepper. Stir to combine and bring to a simmer. Lower the heat and simmer for 15 minutes.
Use a spoon to scoop out the flesh of the sweet potatoes, making sure to leave some all around the skin. Reserve the flesh in a bowl and set the sweet potato skins, scooped out side up, on a baking sheet.
Add just enough sweet potato flesh to the chili to thicken it. Season the chili with salt, lime juice and fresh coriander.
Fill the sweet potato skins with vegetarian chili. Generously sprinkle with Saputo Taco and Nacho Shredded Cheese. Broil until the cheese is melted and golden.
Serve with sour cream, guacamole, lime and green onion.