Stuffed Sweet Potatoes
Delicious stuffed sweet potatoes filled with black beans, corn, and avocado, perfect for a nutritious and vibrant meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup diced red onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) to set the stage for our sweet potatoes to roast perfectly.
- Wash the sweet potatoes thoroughly and poke holes in them with a fork.
- Place the sweet potatoes on a baking sheet and pop them into the preheated oven. Bake for 45-60 minutes, or until they’re fork-tender.
- While the sweet potatoes are baking, prepare the filling. In a bowl, combine black beans, corn, diced avocado, red onion, cumin, chili powder, and season with salt and pepper.
- Once the sweet potatoes are cooked to perfection, let them cool slightly. Cut them open lengthwise and fluff the insides with a fork.
- Spoon the colorful black bean mixture into each sweet potato, allowing the filling to overflow.
- Finish with a sprinkle of fresh cilantro for a pop of color and freshness, then serve with lime wedges.
Notes
Leftover stuffed sweet potatoes keep in the refrigerator for up to 3 days. Reheat them in a microwave or oven until heated through.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://www.lunarecipez.com/stuffed-sweet-potatoes/