Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup chopped tomatoes (fresh or canned)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1 cup grated cheese (cheddar or a Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes clean and dry them thoroughly. Poke several holes in each potato with a fork, then coat them with olive oil, sea salt, and black pepper.
- Arrange the sweet potatoes on a baking sheet and roast them for 45-60 minutes, or until soft and easily pierced with a fork.
- While the sweet potatoes are roasting, combine the black beans, corn, chopped tomatoes, smoked paprika, cumin, and onion powder in a mixing bowl. Stir until well incorporated.
- After the sweet potatoes have finished baking, allow them to cool slightly. Slice each potato in half lengthwise and scoop out some of the flesh to create a small cavity.
- Incorporate the scooped-out sweet potato into the bean and corn mixture, adding half of the grated cheese. Mix until well blended.
- Fill each sweet potato half with the mixture and sprinkle the remaining cheese on top.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve warm with a dollop of sour cream or Greek yogurt if desired.
Notes
- For an extra kick, add diced jalapeños to the filling.
- You can swap in quinoa or ground turkey for a different protein source.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg