Black Bean Stuffed Sweet Potatoes
A delightful combination of roasted sweet potatoes and a flavorful black bean filling, making for a nourishing and versatile vegan meal.
Ingredients
Main Ingredients
- 4 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 large red bell pepper, diced
Spices
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- to taste Salt and pepper
Toppings
- 1 large avocado, diced
- to taste Fresh cilantro, chopped (for garnish)
- as needed Lime wedges (for serving)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke a few holes in them with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender.
Filling
- While the sweet potatoes are baking, prepare the filling by combining black beans, corn, and diced red bell pepper in a large bowl.
- Add cumin, smoked paprika, chili powder, salt, and pepper. Mix well to coat.
Assembly
- Once the sweet potatoes are done, let them cool slightly, then slice each in half lengthwise and fluff the insides.
- Generously spoon the black bean mixture into each sweet potato half.
Final Baking
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes to heat through.
Serving
- Serve topped with diced avocado, cilantro, and lime wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.