Description
Delicious stuffed sweet potatoes filled with a savory mixture of black beans, corn, and spices.
Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Pierce each potato several times with a fork.
- Place potatoes on a baking sheet and bake for 45-60 minutes until tender when pierced with a fork.
- While potatoes bake, prepare filling. In a medium bowl, combine black beans, corn, red bell pepper, red onion, cumin, chili powder, and garlic powder. Mix well.
- Once potatoes are cooked, let cool slightly. Cut a slit lengthwise in each potato and gently open.
- Scoop out some of the flesh to create a cavity, leaving about 1/4 inch border.
- Add scooped potato flesh to the bean mixture and stir to combine.
- Divide filling evenly among potatoes, mounding it into the cavities.
- Top each potato with shredded cheese.
- Return to oven for 5-7 minutes until cheese is melted.
- Remove from oven and top with sour cream, cilantro, and a squeeze of lime juice.
- Serve immediately.
Notes
- Adjust seasonings to taste.
- For a spicy kick, add diced jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg