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Stuffed Sweet Potatoes with Black Beans and Corn

Stuffed Sweet Potatoes
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These Stuffed Sweet Potatoes are a delicious and nutritious meal, packed with flavor and vibrant ingredients.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup cooked corn kernels
  • 1/4 cup chopped bell pepper (any color)
  • 1/4 cup salsa
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper to taste
  • Optional toppings: avocado, plain yogurt, lime wedges

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork.
  2. Bake sweet potatoes for 45-60 minutes, or until very tender.
  3. While sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Stir in garlic and cook for 1 minute more.
  5. Add black beans, corn, bell pepper, and salsa to the skillet. Cook for 5-7 minutes, or until heated through.
  6. Remove sweet potatoes from the oven. Carefully slice them lengthwise down the middle, being careful not to cut all the way through.
  7. Fluff the inside of the sweet potatoes with a fork.
  8. Spoon the bean and corn mixture into the sweet potatoes.
  9. Garnish with fresh cilantro, salt, and pepper. Serve with optional toppings.

Notes

  • For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe is easily adaptable. Feel free to add other vegetables like spinach or diced zucchini.

Nutrition

Find it online: https://kitchenvan.com/stuffed-sweet-potatoes/