Introduction

Baked Sweet Potato Stuffed with Black Beans and Corn is a vibrant, wholesome, and satisfying meal that’s perfect for lunch or dinner. This dish combines naturally sweet, tender baked sweet potatoes with a flavorful, protein-packed filling of black beans, sweet corn, and a medley of spices. Topped with fresh herbs, avocado, and a squeeze of lime, it’s a nutritious, plant-based dish bursting with flavor, texture, and color.

It’s not only delicious but also simple, budget-friendly, and suitable for vegetarians and vegans. The beauty of this recipe is that it’s both hearty and healthy, making it a go-to for anyone who loves meals that feel indulgent without being heavy.

Why I Love This Recipe

I love this recipe because it’s comfort food that’s also nourishing. The naturally sweet and creamy baked sweet potato contrasts perfectly with the savory, slightly smoky black beans and corn filling. Each bite offers a delightful mix of textures and flavors, and the recipe is endlessly customizable with toppings like salsa, vegan cheese, or fresh herbs. Plus, it’s incredibly easy to prepare, making it perfect for busy weeknights or meal prep.

Why It’s a Must-Try Dish

• Healthy & Filling: Packed with fiber, protein, and vitamins.
• Vegetarian & Vegan Friendly: Suitable for all dietary preferences.
• Flavorful: Sweet potatoes, black beans, corn, and spices create a perfect harmony.
• Easy Meal Prep: Can be made in advance and reheated.
• Versatile: Toppings and fillings can be customized to taste.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour
• Servings: 4
• Calories: ~350 calories per stuffed sweet potato (approximate)
• Cuisine: American / Vegetarian
• Course: Main Course / Lunch / Dinner

Ingredients

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt, to taste

For the Filling

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, diced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Juice of 1 lime

Optional Toppings

• Sliced avocado
• Fresh cilantro
• Salsa or hot sauce
• Vegan or regular cheese

Simple Cooking Directions

1. Bake sweet potatoes until tender.
2. Sauté onions, garlic, and bell pepper with spices.
3. Stir in black beans, corn, and lime juice to make filling.
4. Slice sweet potatoes and stuff with the filling.
5. Top with desired garnishes and serve.

Step-by-Step Preparation Method

1. Preheat Oven & Prep Sweet Potatoes
   • Preheat oven to 400°F (200°C).
   • Wash sweet potatoes and prick them several times with a fork.
   • Rub with olive oil and sprinkle with salt.
   • Place on a baking sheet and bake for 45–50 minutes until tender.
2. Prepare the Filling
   • While sweet potatoes bake, heat olive oil in a skillet over medium heat.
   • Sauté onion, garlic, and red bell pepper until softened, about 5 minutes.
   • Add cumin, smoked paprika, chili powder, salt, and pepper; cook for 1 minute.
   • Stir in black beans, corn, and lime juice; cook until heated through.
3. Assemble the Stuffed Sweet Potatoes
   • Remove baked sweet potatoes from oven and let cool slightly.
   • Slice each sweet potato lengthwise and gently fluff the inside with a fork.
   • Spoon the black bean and corn filling into each sweet potato.
4. Add Toppings & Serve
   • Garnish with avocado slices, fresh cilantro, salsa, or cheese as desired.
   • Serve immediately while warm.

How to Serve

• Serve individually on plates with a side salad for a complete meal.
• Pair with tortilla chips and guacamole for a Tex-Mex twist.
• Can also be served as a side dish alongside grilled meats or tofu.

Additional Recipe Tips

• Roast sweet potatoes with a bit of olive oil for enhanced sweetness and caramelization.
• Use frozen corn if fresh isn’t available—it works just as well.
• Make the filling spicy by adding jalapeños or cayenne pepper.
• For extra protein, add cooked quinoa or black-eyed peas to the filling.

Variations

• Mexican Style: Add diced tomatoes, jalapeños, and top with shredded cheddar.
• Mediterranean Twist: Add chickpeas, olives, and feta cheese.
• Breakfast Option: Top with a fried egg and hot sauce for a hearty breakfast.
• Vegan Cheesy: Sprinkle vegan cheese on top and broil for 2–3 minutes.

Freezing & Storage

• Refrigerator: Store stuffed sweet potatoes in an airtight container for up to 3 days.
• Freezing: Can freeze baked sweet potatoes and filling separately for up to 2 months. Reheat gently in the oven or microwave before serving.
• Reheating: Warm in oven at 350°F (175°C) for 10–15 minutes or microwave until heated through.

Special Equipment Needed

• Baking sheet
• Fork (for pricking and fluffing sweet potatoes)
• Skillet (for sautéing filling)
• Mixing spoon

FAQ

Q1: Can I make this ahead of time?
Yes, bake sweet potatoes and prepare filling ahead. Assemble and warm before serving.

Q2: Can I use canned corn and beans?
Absolutely—just drain and rinse beans, and drain corn if using canned.

Q3: How do I make it spicier?
Add diced jalapeños, cayenne, or hot sauce to the filling.

Q4: Can I use a different grain instead of sweet potatoes?
Yes, you can use baked butternut squash or roasted bell peppers as an alternative vessel.

Conclusion

Baked Sweet Potato Stuffed with Black Beans and Corn is a delicious, nutritious, and satisfying dish that’s perfect for any meal. With its sweet and savory contrast, protein-packed filling, and endless topping possibilities, it’s a versatile recipe that’s as wholesome as it is flavorful. Simple to prepare, visually appealing, and bursting with color and taste, this dish is a must-try for anyone looking for a healthy yet indulgent meal.