Description
Deliciously filling sweet potatoes stuffed with savory black beans, spices, and healthy toppings.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa (optional for a protein boost)
- 1 cup corn (canned or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, diced (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Greek yogurt or sour cream (optional for topping)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes under running water, then pat dry.
- Poke holes in the sweet potatoes with a fork and roast on a lined baking sheet for 40-45 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add black beans, corn, quinoa (if using), chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes until heated through.
- Remove the sweet potatoes from the oven, let cool, and slice down the middle to create a pocket. Fluff the insides with a fork.
- Spoon the black bean mixture into the potatoes. Top with avocado, Greek yogurt or sour cream (if desired), and fresh cilantro. Serve with lime wedges.
Notes
Feel free to swap ingredients based on your preferences. For a vegan option, skip the Greek yogurt and use avocado sauce instead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg