Description
A vibrant, nourishing meal of roasted sweet potatoes filled with a hearty black bean, corn, and bell pepper mixture—perfectly spiced and endlessly customizable.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1/2 red onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick with a fork, and roast on a baking sheet for 45–60 minutes until tender.
- While potatoes bake, heat olive oil in a skillet over medium heat. Sauté onion for 4 minutes until soft.
- Add garlic and bell pepper; cook another 2 minutes.
- Stir in cumin, chili powder, black beans, and corn. Cook until warmed through, then season with salt and pepper.
- Once sweet potatoes are cooked and cool enough to handle, slice open and gently fluff the flesh with a fork.
- Stuff each potato with a generous portion of the bean mixture.
- Top with fresh cilantro and other desired garnishes before serving.
Notes
- Optional garnishes: lime wedges, avocado, Greek yogurt, cheese, green onions, hot sauce.
- Serve with side salad, slaw, or quinoa for a full meal.
- Use kidney beans or chickpeas as alternatives to black beans.
