Sweet Potato and Bean Stuffed Poblano Chiles

November 28, 2017
Created by Harmons Chef
45 minutes
Serves 5
  • 5 poblano chiles
  • 1 sweet potato, peeled and diced
  • 1 (15 oz) can low-sodium black beans, drained and rinsed
  • 1 (15.5 oz) can corn, drained
  • 1 1/2 cups Harmons salsa
  • 1 medium red bell pepper, diced diced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 cup reduced fat shredded cheese
  • 1 avocado, sliced
  • Chopped fresh cilantro, for garnish

Preheat oven to 350°.

Slice poblano chiles in half. Seed and place in glass baking dish.

Rinse sweet potato and poke about 4 holes with a fork. Microwave for 3-4 minutes to soften.

In a large bowl, combine beans, corn, salsa, red bell pepper, sweet potato, and spices. Stir until well combined. Spoon mixture evenly into each poblano chile slice, then top with cheese.

Cover baking dish with tin foil and place in oven. Bake for 30-40 minutes.

Top with slices of avocado and chopped cilantro.

Nutrition Information:

Serving size: 2 chiles; 270 calories; 10g total fat (3.5g saturated); 740mg sodium; 34g carbohydrates; 12g dietary fiber; 6g sugar; 15g protein