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Southwest Stuffed Sweet Potatoes with Black Bean Salsa

Roasted sweet potatoes filled with a flavorful black bean salsa, corn, tomatoes, avocado, and spices for a healthy and satisfying meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Southwest
Calories: 340

Ingredients
  

Stuffed Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup cherry tomatoes diced
  • 1 small red onion finely diced
  • 1 avocado diced
  • 2 tbsp fresh cilantro chopped
  • 1 lime juiced
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt or to taste
  • 0.25 tsp black pepper

Equipment

  • Baking sheet
  • Mixing bowls
  • Knife
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash sweet potatoes and prick several times with a fork.
  3. Bake sweet potatoes for 45–55 minutes until tender.
  4. While sweet potatoes bake, combine black beans, corn, cherry tomatoes, red onion, chili powder, cumin, smoked paprika, salt, and pepper in a medium bowl.
  5. Add diced avocado, chopped cilantro, and lime juice to the salsa, gently tossing to combine.
  6. Remove sweet potatoes from oven and let cool slightly. Slice lengthwise without cutting all the way through.
  7. Spoon black bean salsa generously into each sweet potato.
  8. Optional: top with shredded cheese, Greek yogurt, or hot sauce before serving.

Notes

For meal prep, store sweet potatoes and black bean salsa separately to maintain freshness.