Description
These hearty and flavorful stuffed sweet potatoes are filled with a delicious mixture of black beans, corn, red bell pepper, and shredded cheddar cheese, all seasoned with cumin and chili powder. Topped with optional creamy avocado, sour cream, and fresh cilantro, they make for a satisfying, healthy meal that’s perfect for lunch or dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: avocado, sour cream, cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, cheddar cheese, cumin, chili powder, salt, and pepper.
- Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork.
- Spoon the bean mixture into each sweet potato and top with desired toppings.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes, or until heated through.
- Serve hot and enjoy!
Notes
- You can swap the cheddar cheese for a dairy-free alternative for a vegan version.
- Add some chopped jalapeños to the filling for a spicy kick!
- These stuffed sweet potatoes are also great with a squeeze of fresh lime juice for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour