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Black-Bean-Stuffed-Sweet-Potatoes-Recipe

Black Bean Stuffed Sweet Potatoes

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Enjoy the irresistible taste of Black Bean Stuffed Sweet Potatoes. This dish combines roasted sweet potatoes with a savory black bean filling, making it a quick and healthy option for dinner or a cozy meal. Perfect for anyone who loves homemade, flavor-packed food!

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 sweet potatoes
  • 2 tablespoons olive oil, plus more for brushing
  • 1 small red onion, diced
  • 1 red bell pepper, seeded and diced
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tomatoes, seeded and diced
  • 1 (14 ounce) can black beans, strained and rinsed
  • 1 cup frozen corn
  • fresh cilantro, roughly chopped
  • sour cream
  • avocado, mashed
  • lime, wedges

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Poke small holes in the sweet potatoes with a fork, place them on the baking sheet, and brush with olive oil. Bake for 45-60 minutes until fork-tender.
  3. When there are 20 minutes remaining on the sweet potatoes, prepare the black bean mixture.
  4. In a large pan or skillet over medium-high heat, warm 2 tablespoons of olive oil, then add diced red onion and cook for 2-3 minutes.
  5. Add the diced bell pepper and stir to combine with the onions, cooking for an additional 2-3 minutes until tender.
  6. Incorporate minced garlic, smoked paprika, ground cumin, cayenne pepper, and salt, stirring, and cook for an additional minute.
  7. Add diced tomatoes, black beans, and corn to the pan, mixing well, and cook for another 4-5 minutes until thickened. Remove from heat and adjust seasoning as needed.
  8. After baking, remove sweet potatoes from the oven, cut a slit lengthwise in each potato, and gently press the sides to create a pocket. Smash the flesh with a fork.
  9. Stuff each sweet potato with 1/4 of the black bean mixture and top with cilantro, sour cream, mashed avocado, and serve with lime wedges.

Last Step:

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Notes

Any leftover sweet potatoes and black bean mixture can be stored in an airtight container in the refrigerator for up to 5 days.
For added richness, use Greek yogurt instead of sour cream.
Feel free to add additional toppings like cheese or hot sauce to customize your dish.

  • Author: dani
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Dinner
  • Method: Baking and Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 350
  • Sugar: 8g
  • Sodium: 500mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 15g
  • Protein: 12g
  • Cholesterol: 2mg

Find it online: https://www.cookingrecipestasty.com/black-bean-stuffed-sweet-potatoes/