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Mexican Stuffed Sweet Potatoes Loaded with Black Beans and Corn

These flavorful stuffed sweet potatoes are filled with black beans, corn, and spices, creating a delightful and satisfying meal that the whole family will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 large sweet potatoes Washed and scrubbed
For the Filling
  • 1 can (14 oz) black beans, drained and rinsed
  • 1.5 cups corn kernels (fresh or frozen)
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 2 tbsp olive oil For sautéing
  • 1 tsp salt To taste
For the Toppings
  • 1 ripe avocado, sliced
  • 0.33 cup plain Greek yogurt
  • 1 lime, juiced
  • 0.25 tsp salt
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, cut in wedges For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the sweet potatoes thoroughly. Poke some holes in each potato with a fork.
  3. Place the sweet potatoes directly on the oven rack and bake for about 40-45 minutes or until tender.
Prepare the Filling
  1. Heat olive oil in a medium pan over medium heat. Sauté the diced red onion for 5 minutes until translucent.
  2. Add the minced garlic and cook for another minute.
  3. Stir in the black beans, corn, ground cumin, smoked paprika, chili powder, and salt. Cook for an additional 3-5 minutes until heated through.
Assemble
  1. In a small bowl, combine the Greek yogurt, lime juice, and a pinch of salt. Set aside.
  2. Once the sweet potatoes are done, take them out of the oven and let them cool slightly. Cut each potato lengthwise, creating a pocket.
  3. Gently fluff the insides with a fork and spoon in the black bean mixture.
  4. Top each potato with a dollop of Greek yogurt, slices of avocado, and sprinkle with fresh cilantro.
Serve
  1. Serve immediately with lime wedges on the side for an extra zesty kick.

Notes

These stuffed sweet potatoes make a great family meal and can be adjusted to taste with different toppings or beans. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.