Stuffed Sweet Potatoes with Black Beans, Corn, and Tomato Recipe
Introduction
Stuffed sweet potatoes are a simple, nutritious meal perfect for any day of the week. Filled with a flavorful mix of beans, corn, and fresh vegetables, they offer a satisfying vegetarian option that’s both colorful and delicious.
Ingredients
- 2 microwaved sweet potatoes, cut in half
- 1 can (15 ounces) of black or pinto beans, rinsed and drained
- 1 can of corn, rinsed and drained
- ¾ cup diced tomato
- ¼ cup chopped green onion
- 2 teaspoons cumin
- Salt and pepper, to taste
- Guacamole, for garnish (optional)
- Minced cilantro, for garnish (optional)
Instructions
- Step 1: Using a spoon, mash the insides of the microwaved sweet potato halves while keeping the skins intact.
- Step 2: In a large bowl, combine the rinsed beans, corn, diced tomato, chopped green onion, cumin, salt, and pepper. Mix well.
- Step 3: Spoon the bean and vegetable mixture evenly over the mashed sweet potato halves.
- Step 4: Optionally, garnish with guacamole and minced cilantro before serving.
Tips & Variations
- For extra flavor, add a squeeze of lime juice or a dash of chili powder to the bean mixture.
- Try adding shredded cheese on top and broiling briefly for a melty finish.
- Use fresh corn if available for a sweeter, crunchier texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Add fresh garnishes after reheating for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the sweet potatoes instead of microwaving them?
Yes, baking sweet potatoes in the oven at 400°F (200°C) for about 45 minutes until tender works well, though it takes longer than microwaving.
Can I use other beans in this recipe?
Absolutely. Kidney beans, chickpeas, or any canned beans you prefer can be used as a substitute for black or pinto beans.
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Stuffed Sweet Potatoes with Black Beans, Corn, and Tomato Recipe
- Total Time: 18 minutes
- Yield: 4 stuffed sweet potato halves 1x
- Diet: Vegetarian
Description
Delicious and nutritious stuffed sweet potatoes loaded with a flavorful mix of beans, corn, tomatoes, and spices. This easy-to-make recipe uses microwaved sweet potatoes as the base, filled with a vibrant bean and vegetable mixture, perfect for a quick and healthy meal or side dish. Garnished with fresh guacamole and cilantro for added zest and freshness.
Ingredients
Sweet Potatoes
- 2 microwaved sweet potatoes, cut in half
Bean and Vegetable Filling
- 1 can (15 ounces) black or pinto beans, rinsed and drained
- 1 can corn, rinsed and drained
- ¾ cup diced tomato
- ¼ cup chopped green onion
- 2 teaspoons cumin
- Salt and pepper, to taste
Garnishes (Optional)
- Guacamole, for garnish
- Minced cilantro, for garnish
Instructions
- Prepare the Sweet Potatoes: Microwave sweet potatoes until tender, then cut them in half. Using a spoon, carefully mash the inside of each sweet potato half while leaving the skins intact to create a soft base for the filling.
- Make the Filling: In a large bowl, combine rinsed and drained beans, corn, diced tomato, chopped green onion, cumin, salt, and pepper. Mix thoroughly to blend all flavors evenly.
- Assemble the Stuffed Sweet Potatoes: Spoon the bean and vegetable mixture generously over each mashed sweet potato half, ensuring an even layer of filling.
- Add Garnishes: Optionally, top with guacamole and sprinkle minced cilantro for fresh, creamy, and herbal notes that enhance the dish’s overall flavor.
Notes
- You can substitute black beans with pinto beans or any preferred bean variety.
- For added heat, consider adding a pinch of chili powder or finely chopped jalapeño to the bean mixture.
- The sweet potatoes can be cooked in an oven if preferred; bake at 400°F for about 45-50 minutes until soft.
- Use fresh tomatoes and corn if canned ingredients are unavailable, adjusting quantities accordingly.
- This recipe is great for meal prep and can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes (microwaving sweet potatoes)
- Category: Main Dish
- Method: Microwaving (primary for sweet potatoes) and No-Cook (for filling assembly)
- Cuisine: American
Keywords: stuffed sweet potatoes, black beans, pinto beans, vegetarian, healthy recipes, quick meals, microwaved sweet potatoes, vegan option, bean and corn filling
