Black Bean Stuffed Sweet Potatoes
Black bean stuffed sweet potatoes make for a delicious and filling meal! This recipe features sweet potatoes that are cooked until tender and then stuffed with a flavorful mixture of black beans, corn, tomatoes, and spices, all with a southwestern twist.
Servings 4 sweet potatoes
Calories 199kcal
Ingredients
- 4 medium sweet potatoes
- 14.5 ounces fire-roasted tomatoes canned, undrained
- 15 ounces black beans drained and rinsed
- 1/2 cup sweet corn
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 cup cilantro chopped finely
- 3 tablespoons lime juice fresh
Toppings
- 4 tablespoons sour cream
- 1 tablespoon cilantro for garnish
- guacamole
- Lime wedges
Instructions
- Scrub 4 medium sweet potatoes then pierce them with a fork several times. Microwave on high for 5-7 minutes, turning halfway through. Alternatively, bake in the oven at 375°F for 45 minutes until they are tender and can easily pierced with a fork.
- Combine the 14.5 ounces fire-roasted tomatoes, 15 ounces black beans, 1/2 cup sweet corn, 1/2 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon kosher saltin a microwave safe bowl. Cook in the microwave for 3 minutes.
- Add 1/4 cup cilantro and 3 tablespoons lime juice and mix thoroughly.
- Cut deep into the sweet potatoes, and fill with the black bean salad.
- Top with 4 tablespoons sour cream, guacamole, and 1 tablespoon cilantro.
Nutrition
Calories: 199kcal | Carbohydrates: 32g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 462mg | Potassium: 420mg | Fiber: 10g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 7.8mg | Calcium: 83mg | Iron: 3.3mg
