BBQ Black Bean-Stuffed Sweet Potato
This super easy recipe can be whipped up in minutes. Smoky BBQ sauce mingles with skillet black beans with garlic and red onion - all stuffed inside a steamy sweet potato. Vegan mayo on top!
Servings: 2 servings
Ingredients
- 2 small-medium sweet potatoes, baked in oven or microwave (speedy tip: For speed and deliciousness, I like to pre-bake a few sweet potatoes, then just reheat in the oven when needed. Or you can always use your microwave if you are ok with that. I personally have no problem popping a potato in my micro when I'm in a rush. But of course the BEST flavor and texture will come from an oven-baked sweet potato. So if you have time, use your oven!)
- 1 ½ cups black beans, cooked
- 1 small red onion, diced
- 2 cloves garlic, finely chopped
- 2-5 tablespoon vegan BBQ sauce (to taste!) -- homemade or store bought
- 1 teaspoon extra virgin olive oil (or just use water or veggie broth to saute)
- 2 teaspoon vegan mayo
- green garnish (finely chopped greens or herbs)
- ⅛ - ¼ teaspoon sea salt for bean mixture (optional)
Instructions
- Rinse beans and set aside.
- Warm a large skillet over high heat and add the oil or water/broth. Add in the garlic and onion, and saute for 2 minutes to slightly brown.
- Add in the black beans and optional sea salt and toss around in the skillet a bit to warm the beans, about a minute.
- our the BBQ sauce into the skillet. You can use as little o as much as you'd like! I used about 2-3 tablespoon then added a bit more to my sweet potato to serve. Toss BBQ sauce with bean mixture until warmed through and the sauce is absorbed - about 2 minutes.
- Slice open baked sweet potatoes and mash down the insides a bit, creating a crevice for the beans. Spoon the bean mixture on top of the potato -- add a good amount - at least a cup. Repeat for the second potato.
- Optional: Top the potatoes with a drizzle of warm BBQ sauce. Then dollop a teaspoon or more of vegan mayo on top. Then add the green garnish. Serve warm!