Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for 45-60 minutes or until tender.
- While the sweet potatoes are baking, in a large bowl, combine black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
- Slice each sweet potato in half lengthwise and gently scoop out a bit of the flesh to create a well.
- Fill each sweet potato half with the black bean and corn mixture.
- Top with diced avocado and garnish with fresh cilantro.
- Serve warm with lime wedges on the side.
Notes
- You can customize the toppings by adding cheese, sour cream, or hot sauce if desired.
- These stuffed sweet potatoes can be meal-prepped and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 10
- Sodium: 300
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 56
- Fiber: 12
- Protein: 10
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