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Stuffed Sweet Potatoes with Black Beans, Corn, and Avocado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 56 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delicious and nutritious recipe for stuffed sweet potatoes filled with a flavorful mixture of black beans and corn, topped with creamy avocado and fresh cilantro. Perfect as a wholesome vegetarian meal that is easy to prepare and full of vibrant flavors.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes

Filling

  • 1 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Toppings

  • 1 avocado, diced
  • 2 tablespoons lime juice
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes evenly.
  2. Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly to remove dirt. Pierce each potato a few times with a fork to allow steam to escape during baking, then place them on a baking sheet.
  3. Bake Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 40-45 minutes or until tender when pierced with a fork, ensuring they are cooked through.
  4. Cook Filling: While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the drained black beans and corn kernels and cook for about 5 minutes, stirring occasionally to combine flavors and warm the mixture.
  5. Season Filling: Season the beans and corn with ground cumin, chili powder, salt, and pepper to taste, mixing well to distribute the spices evenly.
  6. Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are done baking, carefully slice them open lengthwise. Use a fork to gently fluff the inside flesh, creating space for the filling.
  7. Stuff Potatoes: Spoon the seasoned black bean and corn mixture into each sweet potato cavity evenly.
  8. Add Toppings: Top each stuffed sweet potato with diced avocado and drizzle with lime juice to add freshness and creaminess.
  9. Garnish and Serve: Finish by garnishing with chopped fresh cilantro for a burst of herbal flavor and serve warm.

Notes

  • For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling.
  • Use fresh corn for the best flavor, but frozen or canned corn are convenient alternatives.
  • You can prepare the filling in advance and reheat it before stuffing the potatoes.
  • For added protein, consider topping with a spoonful of Greek yogurt or shredded cheese if not vegan.
  • Leftover stuffed sweet potatoes can be refrigerated and reheated in the oven for a quick meal.

Find it online: https://slsrecipes.com/stuffed-sweet-potatoes-with-black-beans-corn-and-avocado-recipe/