Electric Diet · https://electricdiet.com/stuffed-sweet-potatoes-black-beans-avocado
Stuffed Sweet Potatoes with Black Beans and Avocado
Baked sweet potatoes split and filled with cumin-spiced black beans and corn, topped with avocado, salsa, scallions and cilantro. Vegan and gluten-free.
Developed by the ElectricDiet team
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 4 stuffed potatoes
Ingredients
4 servings
- 4 medium sweet potatoes, about 8 oz each, scrubbed
- 1 can black beans, 15 oz, drained and rinsed (about 1 1/2 cups)
- 1 cup frozen corn, thawed
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp salt, plus more to taste
- 1 lime, juiced (about 2 tablespoons)
- 1 ripe avocado, diced
- ½ cup salsa
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro, chopped
Method
- Heat the oven to 400°F and line a sheet pan with parchment or foil. Scrub the sweet potatoes, poke each one several times with a fork and set them on the pan.
- Bake for 40 to 50 minutes, until a fork slides easily into the thickest part.
- About 10 minutes before the potatoes are done, heat the olive oil in a skillet over medium heat. Add the cumin and chili powder and stir for 30 seconds.
- Add the beans, corn, salt and 2 tablespoons of water. Cook for 4 to 5 minutes, stirring, until hot. Lightly mash about a quarter of the beans and stir in the lime juice.
- Slice each potato lengthwise without cutting through the bottom skin, push the ends together to open it and fluff the inside with a fork.
- Spoon the bean filling into the potatoes and top with avocado, salsa, scallions and cilantro. Serve right away.
Food safety and storage
- Refrigerate leftovers in a covered container within 2 hours.
- We'd eat them within 3 to 4 days, the window USDA gives for refrigerated leftovers, and reheat them to 165°F.
- Store the potatoes and beans separately and add the avocado fresh.
- Wash produce under running water before cutting it.
Nutrition per serving (estimate)
390 kcal · protein 10 g · carbs 70 g · fiber 15 g · fat 10 g · sugars 12 g · sodium 770 mg
Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.