Southwestern Black Bean and Corn Stuffed Sweet Potatoes
A hearty, vegetarian, weeknight-friendly dish that packs protein, fiber, and cheerful color into a single baked potato. The Southwestern Black Bean and Corn Stuffed Sweet Potatoes come together with smoky spices, black beans, and sweet corn, finished with a bright salsa and creamy avocado for balance.
Ingredients
- 4 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pe ripe avocado, diced (for topping)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 pinch lime juice (a squeeze, optional)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then pat dry. Prick each potato a few times with a fork.
- Rub the skins with a little olive oil and a pinch of salt. Place directly on a baking sheet and bake for 45–50 minutes, or until the centers are tender when pierced with a knife.
- While potatoes bake, prepare the filling. In a medium skillet, warm the remaining olive oil over medium heat. Add the cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Stir until fragrant, about 1 minute.
- Stir in the black beans, corn, and salsa. Cook for 3–4 minutes, just to heat through and meld the flavors. If you like a little extra creaminess, you can fold in a tablespoon of yogurt or sour cream at this stage.
- When the potatoes are done, let them cool slightly. Slice each potato lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork to create a well for the filling.
- Spoon the warm bean and corn mixture into each potato. Sprinkle with cheddar cheese and return to the oven for 5–7 minutes, until the cheese is melted and bubbly.
- Top with diced avocado and chopped cilantro. Squeeze a little lime juice over the top if you like a bright finish. Serve immediately.