Go Back
Baked sweet potatoes stuffed with black beans, corn and salsa, topped with avocado, Greek yogurt and cilantro

Black Bean Stuffed Sweet Potatoes with Corn and Avocado

Fluffy baked sweet potatoes piled with cumin-spiced black beans, corn and salsa, then finished with avocado, Greek yogurt and lime. A filling meatless dinner where the oven does most of the work.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes scrubbed, about 10 oz each
  • 1 tablespoon olive oil for rubbing
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1/2 cup mild salsa jarred
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • water a splash, if the mixture looks dry
  • 1/2 cup plain Greek yogurt for topping
  • 1 avocado sliced
  • 1 lime cut into wedges
  • 1/4 cup fresh cilantro chopped, optional

Method
 

  1. Heat the oven to 400 °F. Prick the sweet potatoes all over with a fork, rub them with the olive oil, and set them on a parchment-lined sheet pan. Bake 45-50 minutes, until a knife slides into the center with no resistance.
  2. While the potatoes bake, combine the black beans, corn, salsa, cumin, smoked paprika, and salt in a small saucepan over medium heat. Simmer 3-4 minutes, stirring, until hot; add a splash of water if the mixture looks dry.
  3. Let the potatoes cool 5 minutes, then split each one lengthwise and fluff the flesh with a fork.
  4. Spoon the warm black bean mixture into the potatoes.
  5. Top with Greek yogurt, avocado, and cilantro, and serve with lime wedges.