Description
Wholesome and flavorful, these Black Bean and Avocado Stuffed Sweet Potatoes make for a quick, healthy, and satisfying meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 1/2 cup (120 g) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1/4 cup (30 g) diced red onion
- 1/4 cup chopped cilantro
- 1/2 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup (30 g) shredded cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 45–50 minutes, or until tender.
- While the sweet potatoes are baking, prepare the filling. In a bowl, combine the black beans, diced avocado, red onion, cilantro, lime juice, cumin, smoked paprika, salt, and pepper. Mix gently.
- Once the sweet potatoes are done, let them cool slightly. Slice them open lengthwise and fluff the insides with a fork.
- Spoon the black bean and avocado mixture into the sweet potatoes. If using cheese, sprinkle it on top.
- Return the stuffed sweet potatoes to the oven for 5 minutes to melt the cheese (if using).
- Serve warm and enjoy.
Notes
- Spice it up: Add a pinch of cayenne pepper or hot sauce for extra heat.
- Vegan: Omit the cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: sweet potatoes, black beans, avocado, stuffed, healthy, gluten-free, vegetarian