Black Bean Stuffed Sweet Potatoes
Top these black bean stuffed sweet potatoes with sour cream, avocado, and chopped cilantro for a delicious and flavorful vegetarian meal full of plant-based protein and fiber.
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Prep Time: 10 minutes -
Cook Time: 60 minutes
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Total Time: 1 hour 10 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Baked
Category:
Method:Ingredients
- 4 sweet potatoes
- 2 tablespoons olive oil, plus more for brushing
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tomatoes, seeded and diced
- 1 (14 ounce) can black beans, strained and rinsed
- 1 cup frozen corn
To Serve (Optional):
- Fresh cilantro, roughly chopped
- Sour cream
- Avocado, mashed
- Lime, wedges
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Using a fork, poke small holes in the sweet potatoes all over, then set them on the baking sheet, and brush them with oil all over. Transfer the baking sheet to the oven and allow the sweet potatoes to bake for 45-60 minutes until they are fork-tender.
- When 20 minutes are remaining on the sweet potatoes, begin preparing the black bean mixture.
- In a large pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the diced red onion and cook for 2-3 minutes.
- Add the diced bell pepper to the pan, stir to combine with the onions, and cook for an additional 2-3 minutes until tender.
- Add the minced garlic, smoked paprika, ground cumin, cayenne pepper, and salt to the pan, stir to cook the onion and pepper mixture, and cook for an additional minute.
- Add the diced tomatoes, black beans, and frozen corn to the pan, stir to combine with the onion mixture, and cook for another 4-5 minutes, stirring occasionally, until the mixture has thickened and is well combined. Remove from the heat, taste, and adjust seasoning with additional salt and pepper as needed.
- Once the sweet potatoes are baked, remove the baking sheet from the oven. Using a sharp knife, cut a slit in each sweet potato – lengthwise – and gently push the sides apart to create a pocket that can be filled. Using a fork, gently smash the flesh inside the potato.
- To serve, stuff andtop each sweet potato with 1/4 of the warm black bean mixture and top with a sprinkle of fresh cilantro, a dollop of sour cream, mashed avocado, and a lime wedge on the side.
- Any leftover sweet potatoes and filling can be cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #6.
To Use Cherry Tomatoes: Swap the whole tomatoes for 1 cup of diced cherry tomatoes in step #7.
To Use Canned Diced Tomatoes: Swap the whole tomatoes for 1/2 cup of canned diced tomatoes in step #7.
To Use Canned Corn: Swap the frozen corn for 1 cup of canned corn, strained and rinsed, in step #7.
Nutrition
- Serving Size: 1 sweet potato (no toppings)
- Calories: 339 calorie
- Sugar: 12 grams
- Fat: 8 grams
- Carbohydrates: 59 grams
- Fiber: 14 grams
- Protein: 11 grams
Find it online: https://kaynutrition.com/black-bean-stuffed-sweet-potatoes/
