Slow Cooker Black Bean Stuffed Sweet Potatoes (5-Ingredients!)
Black Bean Stuffed Sweet Potatoes just got easier because now you can make them in the slow cooker, with just 5 simple ingredients, and without chopping or pre-cooking! Yes, easy recipes like this one are my specialty, so let me show you how easy fresh & filling slow cooker meals can be.
Equipment
Ingredients
- 2 (15-oz) cans black beans, drained and rinsed
- 1 ⅓ cup chunky salsa see notes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 cup water
- 2 medium sweet potatoes, or 4 small, scrubbed
Instructions
- In the base of a 6-quart slow cooker, stir together the beans, 1 cup salsa, garlic powder, smoked paprika, water and salt. Place the sweet potatoes on top of the bean mixture.
- Cover and cook on low for 6 hours or high for 4, or until the sweet potatoes are tender and cooked through.
- Carefully remove the sweet potatoes, slice in half, and serve topped with the black beans, the remaining salsa, and any other toppings you like.
Notes
- I like a jarred chunky salsa for this recipe rather than refrigerated fresh, since it creates a thicker sauce for the beans. Use mild, medium or hot, depending on your preference for spice.
- Don't forget the toppings for this one! For vegan sweet potatoes, you can't go wrong with my 4-ingredient guacamole. Or pile on the sour cream, cheese, chopped scallion, sliced avocado, chopped cilantro, pickled or fresh jalapeño, shredded cabbage, and fresh lime wedges for squeezing.
- All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.
Nutrition
Serving: 1 (of 4) | Calories: 236kcal | Carbohydrates: 49g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 640mg | Potassium: 996mg | Fiber: 14g | Sugar: 8g | Vitamin A: 16698IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 3mg
