Description
These Bean Stuffed Sweet Potatoes are a delicious and nutritious main dish, filled with black beans, corn, and spices, topped with avocado and cilantro.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Thoroughly wash the sweet potatoes and prick them several times with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, prepare the filling. In a medium bowl, combine the black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
- Cut each sweet potato in half lengthwise and gently scoop out some of the flesh to create space for the filling.
- Mash the scooped-out sweet potato flesh and mix it into the bean and corn mixture.
- Fill each sweet potato half with the bean mixture, packing it slightly.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes.
- Remove from the oven, top with diced avocado, and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- Adjust the spices according to your taste preference.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 15
- Cook Time: 60
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 315
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potatoes, Stuffed Sweet Potatoes, Vegetarian, Healthy Eating, Plant-Based