Black Bean Stuffed Sweet Potatoes Flavorful Delight

Ingredients

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 medium lime, juiced
• to taste salt and pepper
• 1 medium avocado, sliced (for topping)
• to taste fresh cilantro, chopped (for garnish)
• optional Greek yogurt or sour cream (for topping)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and roast for about 45–50 minutes, or until tender.
3. While the sweet potatoes are roasting, heat a large skillet over medium heat. Add a splash of water or oil, then add the diced red onion and bell pepper. Sauté for about 5 minutes, until they are softened.
4. Stir in the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute, until fragrant.
5. Add the black beans and corn to the skillet. Mix well and cook for another 3–4 minutes until everything is heated through. Remove from heat.
6. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Cut them in half lengthwise.
7. Scoop out a small portion of the flesh from the center of each sweet potato half, creating a small well. Mix the scooped flesh into the black bean mixture.
8. Fill each sweet potato half with the black bean mixture, pressing down gently to pack it in.
9. Drizzle lime juice over the top for added flavor.
10. Top with sliced avocado and garnish with fresh cilantro. Serve with a dollop of Greek yogurt or sour cream if desired.