MONDAY RECIPE POST - CHEESY BLACK BEAN STUFFED SWEET POTATOES WITH...

Arugular and Poached Eggs

Added with all the other ingredients, this is one of those meals that I feel good about eating.  It was very tasty and if this seems like it could be for you, enjoy!

Cheesy Black Bean Stuffed Sweet Potatoes with Arugular and Poached Eggs - serves 4

I got this recipe here.

4 medium sweet potatoes

1 cup black beans

4 ounces fontina cheese, freshly grated

2 cups fresh Arugular

1 teaspoon olive oil

Juice of half a lemon

4 eggs, cooked to your own taste.

Salt and Pepper

Preheat oven to 425 degrees F.  

Poke sweet potatoes with a fork and then place on a baking sheet. 

Bake for 30 minutes, then reduce the heat to 350 degrees F. and bake for 30 to 40 minutes more. Remove and let cool slightly, at least 5 minutes.  

Carefully slice down the center of the potato, pushing the skin open.  Stuff each potato with an ounce of fontina. You can pop the potato back in the oven for a few minutes until the cheese is melted.

Season Arugular with olive oil and lemon juice, then add a sprinkle of salt and pepper.  Add it on top of the black beans, then add your cooked eggs on top of the Arugular.  

You can cook the eggs when the sweet potatoes have a few minutes left so that they are ready to put on top and ready to serve.

Sweet potatoes is a particular favorite of mine but not for my Dear Other Half.  Most of the time we like the same foods but there are occasions when we go our own way and choose something different at dinnertime.  

What did I think of this originally?  A dish I have made several times over the years, very tasty. As I made this for myself it was easy enough to cut the ingredients down for one person: 1 sweet potato, 1/4 cup black beans, 1 oz. cheese, a handful of Arugular, a smidgen of olive oil and lemon juice, and one egg.  

You can see from my photo that there is no egg on top.  Next time there will be. 

I had no fontina but did have Wisconsin Cheddar, which I grated. 

I used spring greens instead of Arugula. 

Information on the sweet potato: they are a very nutritional vegetable, high in vitamin A, vitamin B5, B6, thiamin, niacin, riboglavin and thanks to their orange color, are high in carotenoids.  Plus, they are fat-free, relatively low in sodium and have fewer calories than white potatoes (though they do have more sugar).  

It is an antioxidant powerhouse and is linked to anti-aging benefits, cancer prevention and maintenance of good eyesight.  I found all this at the National Institute of Health. There is a lot more information at this site.  

Though I know their benefits and how healthy they are, I would still eat a sweet potato because I enjoy them.  It is, however, nice to know how good they are for you.

Thanks for looking and have a great week!