Black Bean Stuffed Sweet Potatoes
Tender baked sweet potatoes stuffed with smoky black beans and corn, then topped with salsa, avocado and Greek yogurt. A filling vegetarian lunch.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total 4 stuffed potatoesEasy
Photo: Lablascovegmenu · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Stuffed sweet potatoes make a colourful, satisfying lunch that is easy to prepare ahead. The potatoes bake until soft and sweet, then get filled with black beans and corn seasoned with cumin and chilli.
Bake a batch of sweet potatoes on Sunday, and you can assemble these in minutes through the week.
Equipment you'll need
- Rimmed baking sheet
- Foil or parchment
- Small saucepan
Tips for success
- Choose potatoes of a similar size so they cook evenly.
- Line the baking sheet; sweet potatoes leak sticky, caramelised juices as they bake.
- Microwave method: pierce and microwave each potato for 5 to 8 minutes, turning halfway, until tender.
Substitutions and variations
- Use shredded chicken, pulled pork or chilli instead of beans.
- Top with crumbled feta or cotija instead of yogurt.
- Use dairy-free yogurt for a vegan version.
Storage and reheating
To store: Refrigerate baked potatoes and filling separately for up to 4 days.
To reheat: Reheat potatoes and filling in the microwave or a 375°F (190°C) oven until hot, then add the cold toppings.
Recipe
Black Bean Stuffed Sweet Potatoes
Tender baked sweet potatoes stuffed with smoky black beans and corn, then topped with salsa, avocado and Greek yogurt. A filling vegetarian lunch.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 hr
- Yield
- 4 stuffed potatoes
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Potatoes
Filling
Toppings
Instructions
Step 1: Bake the potatoes
Heat the oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork, rub with oil and salt and place on a lined baking sheet. Bake for 45 to 55 minutes, until very tender when pierced.
Step 2: Make the filling
Heat the oil in the saucepan over medium heat. Add the beans, corn, cumin, chili powder and salt and cook for 5 minutes, stirring, until hot. Stir in the lime juice.
Step 3: Open the potatoes
Slit each potato lengthwise and gently push the ends towards the centre to open it up. Fluff the flesh with a fork.
Step 4: Stuff and top
Spoon the bean filling into the potatoes and top with salsa, avocado, a spoonful of yogurt and cilantro.
Cuisine: American · Course: Lunch
Estimated nutrition per serving
- Calories
- 430
- Protein
- 13 g
- Fat
- 13 g
- Carbs
- 67 g
- Fibre
- 15 g
- Sugars
- 11 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/stuffed-sweet-potatoes
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