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Easy Black Bean Stuffed Sweet Potatoes make the perfect quick weeknight meal. These Vegan Stuffed Sweet Potatoes are filled with black beans, corn, a zesty salsa and topped with guacamole all in 30 minutes!
Scale
Ingredients
- 6 whole medium sweet potatoes, cooked
Black Bean Filling:
- 1 tablespoon avocado oil
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 2 garlic cloves, minced
- 14 oz can low sodium black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1/4 cup chopped fresh cilantro
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
Fresh Salsa:
- 2 roma tomatoes, diced
- 2 tablespoons finely diced red onion
- 1 garlic clove, minced
- 1 tablespoons chopped fresh cilantro
- dash of salt
- juice of half lime
Guacamole:
- 2 large avocados, mashed
- 1 tablespoon lime juice
- dash of salt
Instructions
Black Bean Filling:
- Heat a large skillet to medium high heat.
- Add avocado oil and onion to the pan. Saute the onion until they are translucent, about 2-3 minutes.
- Then immediately add garlic and red pepper. Saute for an additional 2-3 minutes.
- Add corn, black beans, fresh cilantro, cumin, smoked paprika and salt. Using a spoon mix to combine the ingredients and cook another 3 minutes. Remove from heat and set aside.
Fresh Salsa:
- To a small bowl, add roma tomato, red onion, garlic, cilantro, lime juice and salt. Toss to mix everything. Set aside.
Guacamole:
- To a small bowl, add avocado, lime juice and salt. Mash the avocado and mix together. Set aside.
Assemble the Stuff Sweet Potatoes:
- Slice each cooked sweet potato in half, deep enough so that you can stuff them. Top each sweet potato with 1/2 cup of the black bean mixture, 1/4 cup fresh salsa and 2 tablespoons of guacamole.
- Serve
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 332
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg
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