Description
Enjoy these delicious stuffed sweet potatoes filled with hearty black beans and creamy avocado. A perfect, easy, and nutritious vegetarian dinner that’s full of flavor.
Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup corn, fresh or frozen
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced
- Optional toppings: salsa, sour cream, shredded cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork several times.
- Rub the sweet potatoes with olive oil and place them on a baking sheet.
- 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, red onion, cilantro, lime juice, chili powder, cumin, salt, and pepper.
- Once the sweet potatoes are cooked, slice them lengthwise, being careful not to cut all the way through.
- Gently fluff the inside of the sweet potatoes with a fork.
- Spoon the black bean mixture into the sweet potatoes.
- Top with diced avocado and any other desired toppings.
Notes
- You can prepare the black bean filling ahead of time and store it in the refrigerator.
- If you don’t have fresh corn, you can use canned or frozen corn.
- Adjust the spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: Approximately 450
- Sugar: Approximately 15g
- Sodium: Approximately 400mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 13g
- Trans Fat: 0g
- Carbohydrates: Approximately 70g
- Fiber: Approximately 15g
- Protein: Approximately 10g
- Cholesterol: 0mg