Avocado and Black Bean Stuffed Sweet Potatoes
Avocado and Black Bean Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 sweet potatoes, medium to large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Black Bean & Avocado Filling
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen and thawed, or canned and drained
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 2 avocados, medium, diced
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional Toppings)
- 1/4 cup feta cheese, crumbled
- 1/4 cup Greek yogurt or sour cream
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Wash and scrub the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork. Rub them with olive oil, salt, and black pepper.
⏱️ 5 min
- 3
Place the seasoned sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are very tender when pierced with a fork. Cooking time will vary based on the size of the potatoes. Once cooked, remove from the oven and let cool slightly.
⏱️ 50 min•🌡️ 400
- 4
While the sweet potatoes are baking, prepare the black bean and avocado filling. In a large mixing bowl, combine the rinsed and drained black beans, corn, finely diced red onion, and chopped cilantro.
⏱️ 10 min
- 5
Add the diced avocados, lime juice, ground cumin, chili powder, salt, and black pepper to the black bean mixture. Gently stir to combine, being careful not to mash the avocado too much. Taste and adjust seasonings as needed.
⏱️ 5 min
- 6
Once the sweet potatoes are cool enough to handle, carefully slice each one lengthwise down the middle, being careful not to cut all the way through. Fluff the flesh with a fork, creating a cavity for the filling.
⏱️ 5 min
- 7
Generously spoon the black bean and avocado filling into each sweet potato. Top with crumbled feta cheese, a dollop of Greek yogurt or sour cream, and a dash of hot sauce, if desired.
⏱️ 5 min
- 8
Serve immediately and enjoy your delicious and healthy stuffed sweet potatoes!
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Black Bean Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 sweet potatoes, medium to large
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Black Bean & Avocado Filling
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen and thawed, or canned and drained
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 2 avocados, medium, diced
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional Toppings)
- 1/4 cup feta cheese, crumbled
- 1/4 cup Greek yogurt or sour cream
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Wash and scrub the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork. Rub them with olive oil, salt, and black pepper.
⏱️ 5 min - 3
Place the seasoned sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are very tender when pierced with a fork. Cooking time will vary based on the size of the potatoes. Once cooked, remove from the oven and let cool slightly.
⏱️ 50 min•🌡️ 400 - 4
While the sweet potatoes are baking, prepare the black bean and avocado filling. In a large mixing bowl, combine the rinsed and drained black beans, corn, finely diced red onion, and chopped cilantro.
⏱️ 10 min - 5
Add the diced avocados, lime juice, ground cumin, chili powder, salt, and black pepper to the black bean mixture. Gently stir to combine, being careful not to mash the avocado too much. Taste and adjust seasonings as needed.
⏱️ 5 min - 6
Once the sweet potatoes are cool enough to handle, carefully slice each one lengthwise down the middle, being careful not to cut all the way through. Fluff the flesh with a fork, creating a cavity for the filling.
⏱️ 5 min - 7
Generously spoon the black bean and avocado filling into each sweet potato. Top with crumbled feta cheese, a dollop of Greek yogurt or sour cream, and a dash of hot sauce, if desired.
⏱️ 5 min - 8
Serve immediately and enjoy your delicious and healthy stuffed sweet potatoes!