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–+ servings
Two baked sweet potatoes stuffed with black bean and corn mixture garnished with cilantro.

Black Bean and Corn Stuffed Sweet Potatoes

A simple and nutritious meal featuring roasted sweet potatoes stuffed with a flavorful black bean and corn mixture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 potatoes
Course: dinner
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/4 tsp salt
For the Filling
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and pat them dry.
  2. Rub the sweet potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 40 minutes, or until tender.
  3. While the sweet potatoes bake, combine the black beans, corn, red bell pepper, cilantro, cumin, chili powder, lime juice, salt, and pepper in a bowl. Mix well.
  4. Once the sweet potatoes are cooked, let them cool slightly. Slice them open and stuff with the black bean and corn mixture.

Nutrition

Calories: 280kcalCarbohydrates: 55gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 350mgPotassium: 800mgFiber: 12gSugar: 12gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Top with avocado, Greek yogurt, or shredded cheese if desired.

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