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Southwest Stuffed Sweet Potatoes with Black Bean Salsa

Baked sweet potatoes stuffed with Southwest-spiced black beans and corn, topped with fresh black bean salsa for a healthy, flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Mexican-Inspired, Southwest
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes and Stuffing
  • 4 medium sweet potatoes about 8-10 ounces each
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels frozen or fresh
  • 1 red bell pepper diced
  • 0.5 red onion finely chopped
Black Bean Salsa
  • 1 avocado diced
  • 2 Roma tomatoes diced
  • 0.25 cup fresh cilantro chopped
  • juice of 2 limes
Optional Toppings
  • shredded cheddar cheese
  • Greek yogurt or sour cream
  • sliced jalapeños

Equipment

  • Baking sheet
  • Mixing bowls
  • Knife and cutting board
  • Fork

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Wash and dry sweet potatoes. Pierce each with a fork several times.
  3. Rub with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender.
  4. In a bowl, mix black beans, corn, diced red bell pepper, half the red onion, cumin, chili powder, paprika, salt, and pepper.
  5. For salsa, combine avocado, tomatoes, remaining onion, cilantro, lime juice, salt, and pepper.
  6. Cool baked potatoes slightly, slice lengthwise, and fluff insides with a fork.
  7. Stuff with black bean mixture.
  8. Top with salsa and optional toppings. Serve immediately.

Notes

For meal prep, store stuffing and salsa separately. Adjust spices for heat preference.