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Description
Sweet potatoes filled with a savory black bean mixture.
Ingredients
Scale
- 2 sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup salsa
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes and pierce several times with a fork.
- Bake for 45-60 minutes, or until soft.
- While sweet potatoes are baking, heat olive oil in a skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in black beans, corn, salsa, and chili powder. Season with salt and pepper.
- Cook until heated through, about 5 minutes.
- Once sweet potatoes are cooked, slice them open and fluff the insides with a fork.
- Stuff each sweet potato with the black bean mixture.
- Add desired toppings and serve.
Notes
- Adjust the amount of chili powder to your preference.
- You can add other vegetables to the black bean mixture, such as bell peppers or zucchini.
- For a vegan option, omit the cheese and sour cream.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg