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Loaded Sweet Potatoes with Black Beans

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Loaded Sweet Potatoes with Black Beans

Phase 1 and 3 | Serves 6
Prep Time: 10 minutes | Total Time: 30 minutes to 1 hour


6 medium sweet potatoes
1 medium yellow onion, diced
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon fennel seed, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄8 teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
½ teaspoon sea salt
3 tablespoons vegetable broth or water
1 14.5-ounce can fire-roasted tomatoes
2 15-ounce cans black beans, drained and rinsed
Green onion or chives, for serving


  1. Preheat the oven to 450ºF.
  2. Scrub the potatoes, wrap each one in foil, and bake them for 1 hour. (Or, you can microwave the sweet potatoes on high for 8 minutes, flipping the potatoes halfway through the cooking time.)

Meanwhile, make the black beans:

  1. In a medium saucepan over medium-high heat, sauté the onion, garlic, oregano, fennel seed, cinnamon, cumin, nutmeg, pepper, and salt in vegetable broth until the onion softens, about 5 minutes.
  2. Stir in the tomatoes with their juice and the beans, turn the heat to medium-low, cover, and cook until the tomatoes and beans have broken down slightly about 15 minutes.
  3. Uncover the pot and turn off the heat (the bean mixture will thicken as it cools slightly).
  4. Cut a lengthwise slit on one side of each sweet potato.
  5. Scoop out flesh into a bowl and mash well.
  6. Refill each skin with the mashed sweet potato.
  7. Top with 2/3 cup of the bean mixture and a sprinkling of snipped chives or green onion.

NOTE: This bean mixture keeps and freezes well. The leftovers are especially great stuffed into a tortilla with lettuce and green onion for a P1 lunch wrap.

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