Stuffed Sweet Potatoes with Black Beans & Avocado
Wholesome, colorful, and packed with flavor—these stuffed sweet potatoes are the perfect balance of comfort and nourishment. With a smoky black bean and corn filling, creamy avocado, and a dollop of tangy Greek yogurt, they’re a satisfying vegetarian meal that comes together with ease.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 1x
Ingredients
4 medium sweet potatoes
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
½ cup salsa (your favorite style)
1 tsp cumin
½ tsp smoked paprika
Salt and pepper, to taste
1 avocado, diced
½ cup Greek yogurt or dairy-free alternative
Optional: fresh cilantro, lime wedges, hot sauce for serving
Instructions
Bake the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–50 minutes, until soft and tender.
Make the Filling: In a pan over medium heat, warm black beans, corn, salsa, cumin, and smoked paprika. Simmer for 5–7 minutes. Season to taste.
Assemble: Slice each sweet potato open and fluff the inside with a fork. Spoon in the black bean mixture.
Top: Add diced avocado and a dollop of Greek yogurt. Garnish with cilantro, lime juice, or hot sauce if desired.
Nutrition
- Calories: 390 per serving
- Fat: 16g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 14g