Smoky Black Bean & Corn Stuffed Sweet Potatoes
Make Smoky Black Bean & Corn Stuffed Sweet Potatoes, a Tex-Mex dinner recipe with sweet potatoes, olive oil, red onion. It has about 55 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Smoky Black Bean & Corn Stuffed Sweet Potatoes is a Tex-Mex dinner recipe that takes about 55 min, makes 4 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSmoky Black Bean & Corn Stuffed Sweet Potatoes ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 0.5 cup red onion
- 0.5 cup red bell pepper
- 2 cloves garlic
- 15 oz canned black beans
- 0.5 cup canned corn
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
- 0.5 cup shredded cheddar cheese
How to make Smoky Black Bean & Corn Stuffed Sweet Potatoes
- Preheat your oven to 400°F (200°C). Scrub the 4 medium sweet potatoes clean and prick each potato several times with a fork to allow steam to escape during baking.
- Place the pricked sweet potatoes directly on an oven rack or on a baking sheet. Bake for 45-55 minutes, or until very tender when squeezed gently.
- While the sweet potatoes bake, prepare the filling. Drain and rinse the 15 oz can of black beans and drain the 0.5 cup canned corn.
- Dice 0.5 cup red onion and 0.5 cup red bell pepper finely. Mince 2 cloves of garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper and sauté for 5-7 minutes until softened.
- Stir in the minced garlic, 1 tsp chili powder, 0.5 tsp smoked paprika, and 0.5 tsp cumin. Cook for 1 minute more until fragrant, stirring constantly.
- Add the rinsed black beans and corn to the skillet. Cook for 3-5 minutes, stirring occasionally, allowing the flavors to meld. Season with 0.5 tsp salt and 0.25 tsp black pepper.
- Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through, and fluff the insides with a fork.
- Spoon the black bean and corn filling evenly into each sweet potato. If desired, sprinkle 0.5 cup shredded cheddar cheese over the top of each stuffed potato.
- Return the stuffed sweet potatoes to the oven for 5-7 minutes, or until the cheese is melted and bubbly. Garnish with 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro before serving.
Smoky Black Bean & Corn Stuffed Sweet Potatoes FAQ
How do I make Smoky Black Bean & Corn Stuffed Sweet Potatoes?
Make Smoky Black Bean & Corn Stuffed Sweet Potatoes by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Smoky Black Bean & Corn Stuffed Sweet Potatoes?
The main ingredients include sweet potatoes, olive oil, red onion, red bell pepper, garlic. The full ingredient list is included on this page.
How long does Smoky Black Bean & Corn Stuffed Sweet Potatoes take?
This recipe takes about 55 min, depending on prep speed and kitchen equipment.
How many calories are in Smoky Black Bean & Corn Stuffed Sweet Potatoes?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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