Stuffed Sweet Potatoes
A vibrant and nourishing recipe featuring baked sweet potatoes filled with black beans, corn, and topped with fresh avocado and cilantro.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them with a fork.
- Place them on a baking sheet and bake for about 45-60 minutes.
- Sauté the diced onion and red bell pepper until soft and fragrant.
- Add the black beans, corn, cumin, paprika, salt, and pepper to the skillet and cook until heated through.
- Remove the sweet potatoes from the oven, slice them open, and fluff the insides.
- Spoon the black bean mixture into each sweet potato.
- Top each stuffed sweet potato with avocado slices and cilantro before serving.
Notes
These stuffed sweet potatoes are versatile and can be served with a salad or quinoa. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 18g
- Protein: 14g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/stuffed-sweet-potato-recipe/