Description
Tender baked sweet potatoes brimming with a savory black bean and corn filling, topped with melted cheese, sour cream, and fresh cilantro. A wholesome and flavorful meal perfect for any night!
Ingredients
Scale
- 2 large sweet potatoes (about 1 pound/450g each)
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 1 cup (200g) cooked black beans, rinsed and drained
- 1 cup (150g) corn kernels
- 1/2 cup (75g) diced red bell pepper
- 1/2 cup (75g) diced red onion
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) chili powder
- 1/2 teaspoon (2.5g) garlic powder
- 1/2 cup (50g) shredded cheddar cheese
- 1/4 cup (60g) sour cream
- 1/4 cup (15g) chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and pat dry. Pierce each potato several times with a fork.
- Rub potatoes with olive oil and season with salt and pepper. Place potatoes on a baking sheet and bake for 45-60 minutes until tender when pierced with a fork.
- While potatoes bake, prepare filling. In a medium bowl, combine black beans, corn, red bell pepper, red onion, cumin, chili powder, and garlic powder. Mix well.
- Once potatoes are cooked, let cool slightly. Cut a slit lengthwise in each potato and gently open.
- Scoop out some of the flesh to create a cavity, leaving about 1/4 inch (0.6cm) border.
- Add scooped potato flesh to the bean mixture and stir to combine.
- Divide filling evenly among potatoes, mounding it into the cavities.
- Top each potato with shredded cheese.
- Return to oven for 5-7 minutes until cheese is melted.
- Remove from oven and top with sour cream, cilantro, and a squeeze of lime juice.
- Serve immediately.
Notes
- Make it Vegan: Omit the cheese and sour cream, or use plant-based alternatives.
- Add Protein: Cooked ground chicken or plant-based crumble can be added to the filling.
- Spice Level: Add diced jalapeños or a pinch of cayenne for more heat.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Main Dish
- Method: Baking, Stuffing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
Keywords: Mexican stuffed sweet potatoes, sweet potato recipe, black bean sweet potatoes, vegetarian stuffed potatoes, healthy weeknight meal, easy dinner, flavorful sweet potato
