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–+ servings
Black Bean Stuffed Sweet Potatoes

Irresistible Black Bean Stuffed Sweet Potatoes for Easy Comfort

A vibrant and easy recipe for Black Bean Stuffed Sweet Potatoes that combines delicious flavors and nutritious ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 items Sweet Potatoes The foundation of this dish provides a naturally sweet and creamy base.
  • 2 tablespoons Olive Oil or Avocado Oil Essential for coating, it adds moisture and enhances flavor.
For the Filling
  • 1 can Black Beans A protein-packed filling; canned or cooked is convenient for quick prep.
  • 1 cup Cherry Tomatoes These add freshness; feel free to swap with diced regular tomatoes.
  • 1 cup Corn Brings sweetness and crunchy texture; use fresh, canned, or frozen.
  • 1/4 cup Cilantro A fresh herb that elevates flavors; parsley can be a good substitute.
  • 1/2 medium Red Onion Adds a lovely sharpness; you can use green onions for a milder taste.
  • 2 cloves Garlic Freshly minced provides aromatic depth to the filling.
  • 2 tablespoons Lime Juice This brightens the dish; lemon juice works well in a pinch.
  • to taste Sea Salt Key for elevating the overall flavor; adjust based on taste.
  • to taste Pepper Key for elevating the overall flavor; adjust based on taste.
For the Toppings
  • 1 medium Avocado Used for guacamole, contributing a creamy texture; Greek yogurt is a great alternative.
  • 1/2 cup Coconut Yogurt Provides the tang in vegan sour cream; you can opt for store-bought vegan sour cream.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Medium-sized bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather your sweet potatoes and baking equipment.
  2. Poke several holes in each sweet potato with a fork and coat them with olive or avocado oil. Bake on a lined baking sheet for 40-60 minutes until tender.
  3. Make the filling by mixing black beans, cherry tomatoes, corn, cilantro, red onion, garlic, lime juice, oil, and season with salt and pepper.
  4. Mash the avocado with lime juice and sea salt to create guacamole; set aside.
  5. Combine coconut yogurt with lime juice and sea salt to make vegan sour cream.
  6. Once baked, cut sweet potatoes in half, fluff the insides, and fill with black bean mixture. Top with guacamole and vegan sour cream before serving.

Nutrition

Serving: 1potatoCalories: 360kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 950mgFiber: 12gSugar: 5gVitamin A: 8000IUVitamin C: 20mgCalcium: 80mgIron: 3.5mg

Notes

Monitor baking time based on potato size. Customize filling with spices or alternate beans as preferred.

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