Description
A delicious and nutritious recipe featuring baked sweet potatoes stuffed with a flavorful mixture of black beans, corn, and spices, topped with creamy avocado and fresh cilantro. Perfect as a hearty vegetarian meal that combines wholesome ingredients and vibrant flavors.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Stuffing
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Toppings
- 1 avocado, diced
- 2 tablespoons lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pierce each potato a few times with a fork to allow steam to escape during baking. Place them on a baking sheet.
- Bake Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
- Cook Filling: While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the black beans and corn kernels, cooking for about 5 minutes while stirring occasionally.
- Season Mixture: Season the black bean and corn mixture with ground cumin, chili powder, salt, and pepper. Stir well to combine the flavors.
- Prepare Potatoes for Stuffing: Once the sweet potatoes are tender, carefully slice them open lengthwise. Use a fork to gently fluff the inside flesh to create space for the stuffing.
- Stuff Sweet Potatoes: Spoon the seasoned black bean and corn mixture evenly into each opened sweet potato.
- Add Toppings: Top each stuffed potato with diced avocado and drizzle with fresh lime juice to add brightness and creaminess.
- Garnish and Serve: Garnish with chopped fresh cilantro before serving for a fresh, herbaceous finish.
Notes
- You can substitute black beans with pinto or kidney beans if preferred.
- For extra protein, add cooked quinoa or shredded chicken to the stuffing.
- Adjust the spice level by increasing or reducing the chili powder according to taste.
- Use frozen or canned corn for convenience; just make sure to drain canned corn well.
- Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven or microwave.
