Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
½ cup diced tomatoes
Salt and pepper to taste
¼ cup fresh cilantro, chopped
1 avocado, sliced
¼ cup crumbled feta cheese (optional)
Instructions
- Preheat & Bake: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-60 minutes, until tender.
- Prepare Filling: While sweet potatoes bake, heat olive oil in a skillet over medium heat.
- Sauté Aromatics: Add chopped onion and garlic, sauté for 3-4 minutes until softened.
- Add Spices & Beans: Stir in cumin, chili powder, smoked paprika, black beans, corn, and diced tomatoes. Cook for 5-7 minutes, stirring occasionally.
- Assemble: Once sweet potatoes are done, slice open lengthwise, fluff insides with a fork, and season with salt and pepper.
- Top & Serve: Spoon the bean and corn mixture into each sweet potato. Garnish with fresh cilantro, avocado slices, and crumbled feta (if using).
Notes
Make it Spicier: Add diced jalapeños or a dash of hot sauce.
Extra Protein: Include shredded chicken or tofu.
Different Cheeses: Swap feta for cheddar or cotija.
Add Crunch: Top with crushed tortilla chips or roasted pepitas.
Drizzle Sauces: Try with lime crema or salsa verde.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner, Lunch, Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: ~300 kcal per serving