Description
A versatile and nutritious dish featuring sweet potatoes stuffed with black beans, corn, and spices, perfect for any meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick them several times with a fork.
- Place sweet potatoes on the oven rack or on a baking sheet lined with foil. Bake for 45-60 minutes until soft and tender.
- In a mixing bowl, combine black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined.
- Once potatoes are cooked, let cool slightly, slice lengthwise, and fluff insides with a fork. Spoon in the black bean mixture, top with cheese if desired, and bake for another 10 minutes or until cheese melts. Garnish with cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg