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For this hearty dish, you need: - 4 medium sweet potatoes - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, diced - 2 cloves garlic, minced These ingredients bring a sweet and savory blend to your meal. Sweet potatoes add natural sweetness, while black beans add protein and fiber. Corn adds a nice crunch, and bell pepper and onion give it color and flavor. To elevate the dish, include: - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice from 1 lime Cumin and smoked paprika add warmth and depth. The salt and pepper enhance all flavors. Lime juice gives brightness and a fresh kick. You can make your meal even better with these toppings: - 1 avocado, sliced - Fresh cilantro, chopped - Greek yogurt or sour cream (optional) Avocado adds creaminess, while cilantro brings freshness. Greek yogurt or sour cream adds a tangy touch. Feel free to mix and match toppings to suit your taste. For full details, check out the Full Recipe. Start by preheating your oven to 400°F (200°C). Washing the sweet potatoes is key. Make sure they are clean. Use a fork to pierce each potato a few times. This helps them cook well. Place the sweet potatoes on a baking sheet. Roast them for about 45 to 50 minutes. You know they are done when they feel soft. Let them cool slightly before cutting. While the sweet potatoes roast, heat a large skillet over medium heat. Add a splash of water or oil to the pan. Then, toss in the diced red onion and bell pepper. Sauté these for about five minutes. You want them to get soft. Next, add minced garlic, cumin, smoked paprika, salt, and pepper. Cook this for one more minute until it smells good. Now, stir in the black beans and corn. Mix everything well and cook for another three to four minutes. Remove the skillet from the heat when everything is hot. When the sweet potatoes are ready, take them out of the oven. Cut each potato in half lengthwise. Scoop out some flesh from the center of each half. This creates a small well for the filling. Mix the scooped flesh into your black bean filling. Now, fill each sweet potato half with the mixture. Press down gently so it fits well. Drizzle fresh lime juice over the top for a burst of flavor. Finally, add sliced avocado and sprinkle fresh cilantro on each one. If you like, serve with Greek yogurt or sour cream for extra creaminess. Enjoy your delicious meal! For the full recipe, check out the earlier section. To get sweet potatoes just right, start with medium-sized ones. They cook evenly and are easier to handle. Wash each potato well, and pierce them with a fork. This helps steam escape while they roast. Preheat your oven to 400°F (200°C). Place the potatoes on a baking sheet lined with parchment paper for easy cleanup. Roast them for about 45–50 minutes. They are done when a fork can slide in easily. Let them cool for a few minutes before cutting. For the black bean filling, flavor is key. Use fresh garlic, red onion, and red bell pepper for a sweet base. Sauté them in a skillet until they soften. Add cumin and smoked paprika for warmth and depth. These spices elevate the dish. Don’t forget to stir in lime juice at the end. It adds a bright note that balances the rich flavors. Feel free to adjust the spices to match your taste. Serve your stuffed sweet potatoes with toppings for extra flavor. Sliced avocado adds creaminess and healthy fats. Fresh cilantro brings a pop of color and freshness. A dollop of Greek yogurt or sour cream can add a nice tang. For a complete meal, pair the potatoes with a simple green salad or grilled veggies. You can find the full recipe for more detailed steps and inspiration. Enjoy your culinary adventure! {{image_2}} You can switch up the filling for your black bean stuffed sweet potatoes. Try using quinoa instead of black beans. It adds a nice crunch and protein. You can also use chickpeas for a different texture. Mix in fresh spinach or kale for extra greens. For a spicy kick, add jalapeños or chili powder. You can even toss in some diced tomatoes for added flavor and moisture. This recipe is already vegan and gluten-free! Sweet potatoes and black beans are naturally free of animal products and gluten. You can keep it vegan by skipping dairy toppings. Use dairy-free yogurt or avocado instead of sour cream. Always check labels on canned goods to ensure they meet your dietary needs. Make your dish pop with some fun presentation ideas! Serve the stuffed sweet potatoes on a colorful plate. Use fresh herbs as a garnish for a vibrant touch. You could also drizzle a sauce over the top, like tahini or a spicy salsa. Slice the sweet potatoes into rounds instead of halves for bite-sized pieces. This way, you can create a platter perfect for sharing at parties. For the full recipe, check out the detailed instructions above. I love having extras of these stuffed sweet potatoes. To store them, let them cool first. Place them in an airtight container. They can stay fresh in the fridge for about three to four days. When you are ready to eat them, just pull them out and enjoy. If you want to save these stuffed sweet potatoes for later, freezing is a great option. Wrap each sweet potato half in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to enjoy them, thaw them in the fridge overnight. Reheating is easy! You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Heat them for about 15–20 minutes. If you are in a hurry, the microwave works too. Heat them for one to two minutes, checking often to make sure they warm evenly. Enjoy your meal again! You will know sweet potatoes are done when they are soft. To check, pierce them with a fork. If the fork goes in easily, they are ready. This takes about 45 to 50 minutes at 400°F (200°C). The skin may look wrinkled, but that’s normal. You want the flesh to feel tender and not firm. Yes, you can use different beans if you like. Black beans are great, but pinto or kidney beans work well too. Just make sure to rinse and drain them. This way, your stuffed sweet potatoes will still taste amazing. Each type of bean can add its own flavor and texture. You can serve Black Bean Stuffed Sweet Potatoes with many sides. A fresh salad pairs nicely, adding crunch and color. Some tortilla chips with salsa can also be fun. If you want more protein, grilled chicken or shrimp can work well too. For a simple touch, serve with lime wedges for extra zest. Check out the Full Recipe for more ideas. Black Bean Stuffed Sweet Potatoes are a tasty and healthy option. We covered key ingredients and the right spices for flavor. Step-by-step, I guided you from prep to serving. Tips ensure your sweet potatoes roast just right. Variations let you play with fillings and toppings. These stuffed sweet potatoes are great for meal prep, too. Store extras, freeze, and easily reheat when needed. Enjoy exploring this dish, and feel free to make it your own. Eating well can be fun and simple!

Black Bean Stuffed Sweet Potatoes

Savor the flavors of Black Bean Stuffed Sweet Potatoes with this easy recipe! Perfectly roasted sweet potatoes are filled with a delicious mixture of black beans, corn, red bell pepper, and spices, then topped with creamy avocado and fresh cilantro. This nutritious dish is not only filling but also packed with flavor. Click through now to explore this delightful recipe and enjoy a wholesome meal that’s sure to impress!
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Ingredients
  

4 medium sweet potatoes

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

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 lime, juiced

Salt and pepper to taste

1 avocado, sliced (for topping)

Fresh cilantro, chopped (for garnish)

Greek yogurt or sour cream (for topping, optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    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.

      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.

        Stir in the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute, until fragrant.

          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.

            Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Cut them in half lengthwise.

              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.

                Fill each sweet potato half with the black bean mixture, pressing down gently to pack it in.

                  Drizzle lime juice over the top for added flavor.

                    Top with sliced avocado and garnish with fresh cilantro. Serve with a dollop of Greek yogurt or sour cream if desired.

                      Prep Time: 10 mins | Total Time: 1 hr | Servings: 4