Chicken and Black Bean Stuffed Sweet Potatoes

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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These Chicken and Black Bean Stuffed Sweet Potatoes are a deliciously satisfying meal-in-one.  The tender flesh of a baked sweet potato is stuffed full of shredded chicken, black beans, spinach and caramelized onions.  The stuffing is mixed together with jack cheese and then baked until it is hot and bubbly, and finally topped with our crunchy blend of Mexican nuts & spices, San Miguel.

During the fall season of Thanksgiving you often see sweet potatoes combined with all types of sugary ingredients and nuts, however, this version of sweet potatoes lend themselves to savory flavors and I think they work beautifully together.  This recipe yields six servings and once they are stuffed with the chicken and veggies, they can be quite filling, warm, and satisfying.  I hope you’ll try it out on your hungry family.

Chicken and Black Bean Stuffed Sweet Potatoes

Yield: serves 6

Ingredients

  • San Miguel nut & spice mix
  • 6 sweet potatoes
  • 2-3 chicken breasts or 4-5 thighs
  • 1 yellow onion
  • 1 bell pepper, yellow or red
  • 1 can black beans, rinsed
  • 3-4 cups spinach, fresh
  • 1 jalapeño pepper, fresh
  • 2 cups Monterrey jack cheese, shredded
  • queso fresco, for topping
  • olive oil
  • sea salt & pepper

Instructions

  1. Take the chicken (breasts or thighs) and rub them with a bit of olive oil, season with salt and pepper, place on a baking sheet and place into a 350° oven for 30-40 minutes (or until the juices run clear and the chicken is cooked through). Remove from the oven and allow to cool completely. Once cool, remove the skin, shred the chicken, place into a bowl, and set aside.
  2. At the same time, also place the sweet potatoes into the oven after massaging them each with a bit of olive oil to lightly coat the skin. Place them on a baking tray and put them, along with the chicken, into the 350° oven. Check the potatoes after 30 minutes by pricking with a fork and checking to see if the flesh is tender. They might need an additional 10-20 minutes of baking. Once. they are soft when pierced with a fork, remove from the oven and allow them to cool. The chicken and the sweet potatoes can be cooked the day before.
  3. Chop the onion, bell pepper and garlic. Beginning with the onion, heat about 2 teaspoons of olive oil in a pan then add the onion and cook until it is nicely browned, almost caramelized. To this, add the bell pepper and garlic. Cook for an additional 3 minutes then remove from heat and set aside to cool.
  4. Take about 4 large handfuls (or 4 cups) of fresh spinach and roughly chop but leave them in somewhat large pieces.
  5. Dice the jalapeño pepper into small pieces.
  6. Using a very large mixing bowl, mix together the fresh spinach, shredded chicken, onion/bell pepper/garlic mixture, shredded jack cheese, rinsed black beans and 1/4 teaspoon of salt, a sprinkle of black pepper and 1 teaspoon San Miguel nut & spice mix.
  7. Take the baked sweet potatoes and slice them down the middle. Using your hands, squeeze them open a bit to expose the opening. Using a fork, gently prick & turn the inside flesh of the potato to loosen it up just a bit. Season the inside of each sweet potato with a sprinkle of salt & pepper.
  8. Stuff each potato with a generous amount of the chicken stuffing. Place the stuffed potatoes on a baking sheet and bake in a 400° oven for about 30 minutes or until the inside is hot and bubbly. Remove from the oven and top with a bit of queso fresco and additional San Miguel nut & spice mix. Serve immediately.

Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen
Chicken and Black Bean Stuffed Sweet Potatoes - Glory Kitchen