Description
A cozy, nourishing dish featuring roasted sweet potatoes filled with a spiced black bean mixture and topped with creamy avocado and zesty lime.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup diced tomatoes (fresh or canned)
- 1 avocado, diced
- ¼ cup chopped cilantro
- Juice of 1 lime
- Optional toppings: Greek yogurt or sour cream, jalapeños, salsa, or cheese (dairy or plant-based)
Instructions
- Preheat your oven to 400°F (204°C). While it warms up, give your sweet potatoes a good wash to remove any dirt. Pierce each potato several times with a fork to allow steam to escape while baking. Place them on a baking sheet lined with parchment paper for easy cleanup.
- Bake the sweet potatoes for about 45 minutes, or until they’re soft and tender. You can check this by inserting a fork or knife; it should slide in easily. While the sweet potatoes are baking, you can prepare the black bean filling.
- Add the black beans, corn, diced tomatoes, and spices: cumin, chili powder, garlic powder, onion powder, salt, and pepper into a medium skillet over medium heat. Stir well to combine. Cook for about 5-7 minutes, allowing the flavors to meld together.
- Remove the sweet potatoes from the oven and let them cool for a few minutes. Carefully slice them open lengthwise, creating a pocket for filling.
- Mash the insides of the sweet potatoes slightly with a fork. Then, spoon in the black bean mixture, filling them up generously. Top with diced avocado, fresh cilantro, and a squeeze of lime juice.
- Serve warm, garnished with any optional toppings you prefer, like Greek yogurt for a creamy finish or sliced jalapeños for a little kick.
Notes
For healthier alternatives, swap regular sweet potatoes for baby ones, or replace black beans with quinoa for variety. You can make it vegan by ensuring all toppings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg