Stuffed Sweet Potatoes with Southwest Black Bean Filling
By Emma Collins
Prep
10 min
Cook
50 min
Total
60 min
Servings
4
Level
Easy
Stuffed sweet potatoes are a good option when meal prepping. The sweet potato and black bean mixture can be prepared ahead of time and kept separate from the sweet potatoes until serving to make it easier to pack. Sweet potatoes and black beans make a great lunch or dinner. Serving size for this recipe is four people.
I buy medium-size sweet potatoes with smooth skins and try to select similarly sized ones to prevent overcooked and undercooked sweet potatoes in the same batch. Cook sweet potatoes by brushing them with oil and arranging them on a baking sheet. The sweet potatoes will have crispy skins and be fully cooked when a knife inserted into the center slides in easily.
The potatoes are cooked while you cook the filling in a skillet with sautéed red onion and garlic and other filling ingredients, such as beans and corn, and spices. I take the skillet off the heat before adding lime juice to the filling to retain the lime juice flavor. The filling takes 5 to 7 minutes to cook after adding beans and corn.
Slice potatoes lengthwise and use a fork to break up the potato flesh. Add other ingredients to the potato halves. Avocado is a tasty addition to these potatoes. Feta cheese adds a salty taste. It's best to eat the potatoes shortly after adding other ingredients, whether they've been made ahead of time or not, for a tasty meal and crisp potato skin.
Why this recipe works
- Four medium potatoes serve four portions. This can be useful if you plan to use the potatoes for lunch leftovers that can be portioned out after dinner.
- The filling is cooked along with the potatoes while they bake. The filling does not need to be cooked a second time.
- Stuff individual potatoes, and top the potatoes you’re eating.
- A microwave can offer a quick cooking method for a prepared potato and filling to save time.
- To crisp up the skin of a baked potato, use the oven reheating option.
Ingredients
- •4 medium sweet potatoes (scrubbed clean)
- •2 tbsp olive oil (divided)
- •½ tsp salt
- •¼ tsp black pepper
- •½ red onion (finely diced)
- •2 cloves garlic (minced)
- •1 can (15 oz) black beans (rinsed and drained)
- •1 cup corn (frozen or canned)
- •1 tsp cumin
- •1 tsp chili powder
- •½ tsp smoked paprika
- •1 tbsp lime juice (freshly squeezed)
- •avocado (optional topping)
- •cilantro (optional topping)
- •crumbled feta cheese (optional topping, or use cotija cheese)
- •Greek yogurt (optional topping, or use sour cream)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Scrub the sweet potatoes and pat them dry.
- 3
Pierce each sweet potato several times with a fork.
- 4
Rub the potatoes with 1 tbsp olive oil.
- 5
Season the potatoes with salt and black pepper.
- 6
Place the potatoes on a baking sheet and bake for 45-60 minutes, until tender.
- 7
Heat 1 tbsp olive oil in a skillet over medium heat while the potatoes bake.
- 8
Add the diced red onion and cook until soft, about 3-4 minutes.
- 9
Add the minced garlic and cook for 1 more minute.
- 10
Add the black beans, corn, cumin, chili powder, and smoked paprika.
- 11
Cook the filling for 5-7 minutes, until heated through.
- 12
Remove the skillet from the heat and stir in the lime juice.
- 13
Slice the cooked sweet potatoes open lengthwise.
- 14
Fluff the inside of each potato with a fork.
- 15
Spoon the black bean filling into the potatoes.
- 16
Garnish with avocado, cilantro, feta cheese, or Greek yogurt, then serve immediately.
FAQ
Nutrition (per serving)
Calories
380
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