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Baked Sweet Potato Stuffed with Black Beans and Corn

Elina James
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Preheat Oven u0026 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.
  • 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.
  • 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.
  • Add Toppings u0026 Serve : Garnish with avocado slices, fresh cilantro, salsa, or cheese as desired. Serve immediately while warm.