Southwest Black Bean Stuffed Sweet Potatoes

(about 3–4 servings)

Ingredients

• 3–4 medium sweet potatoes, scrubbed

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2–3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 can (14–15 oz) black beans, drained and rinsed

• ½ cup corn (fresh, frozen, or canned and drained)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika or sweet paprika

• ½ teaspoon salt (to start)

• ¼ teaspoon black pepper (to start)

• Juice of ½ lime (about 1 tablespoon), plus extra wedges for serving

Optional toppings (to taste)

• Plain Greek yogurt or mashed avocado

• Shredded cheese (cheddar, Monterey Jack, or similar)

• Fresh cilantro, chopped

• Extra lime wedges

• Salsa or hot sauce

Directions

1. Preheat oven to 400°F (200°C).

2. Pierce each sweet potato a few times with a fork.

   • Place directly on the oven rack or on a foil-lined baking sheet.

      

3. Bake for 40–50 minutes, or until they’re very tender when pierced with a fork.

4. • (You can also microwave them to start: 5–8 minutes until mostly soft, then finish in the oven 10–15 minutes for better texture.)

5. Make the black bean filling

   • While the sweet potatoes bake, heat olive oil in a skillet over medium heat.

   • Add diced onion and cook 3–4 minutes, until it begins to soften.

   • Add minced garlic and cook 1 more minute, stirring so it doesn’t burn.

   • Stir in the diced red bell pepper and cook another 3–4 minutes, until slightly tender.

6. Add beans, corn, and seasonings

   • Add black beans and corn to the skillet.

   • Stir in cumin, chili powder, smoked paprika, salt, and black pepper.

   • Cook 3–5 minutes, stirring occasionally, until everything is heated through and smells fragrant.

7.  Squeeze in the lime juice and stir.

   • Taste a spoonful of the mixture:

     • If it needs more salt → add a small pinch, stir, and taste again.

     • If you want more brightness → add a little extra lime juice.

     • If you want more heat → add a dash of chili powder or hot sauce.

8. Prepare the sweet potatoes for stuffing

   • Once the sweet potatoes are cooked and cool enough to handle, slice each one lengthwise, but not all the way through.

   • Gently press the ends toward each other to open up the centers and fluff the insides with a fork.

9. Stuff and top

   • Spoon the black bean mixture into each sweet potato, pressing it gently into the center.

   • Add any toppings you like: a spoonful of Greek yogurt or mashed avocado, a sprinkle of cheese, chopped cilantro, salsa, or an extra squeeze of lime.

Serve

• Serve 1 stuffed sweet potato per person as a complete, balanced meal.

Leftovers can be stored in the fridge; reheat gently and add fresh toppings just before serving.

Enjoy!