Save to Pinterest Sweet potatoes are roasted until tender and topped with a hearty flavorful mix of black beans corn cheese and fresh garnishes for a satisfying hands-off weeknight dinner
This dish is perfect for busy evenings when you want something delicious without a lot of effort
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes scrubbed 1 tablespoon olive oil 1/2 teaspoon kosher salt
- Black Bean & Corn Topping: 1 (15 oz / 400 g) can black beans drained and rinsed 1 cup (150 g) frozen or canned corn drained if needed 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1 tablespoon olive oil
- Cheese & Garnishes: 1 cup (100 g) shredded cheddar cheese (or Mexican blend) 1/4 cup (60 g) sour cream or Greek yogurt 1 small avocado diced 1/4 cup (10 g) fresh cilantro chopped 2 scallions thinly sliced 1 small lime cut into wedges
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C) Line a baking sheet with parchment paper
- Step 2:
- Prick sweet potatoes several times with a fork Rub with olive oil and sprinkle with salt Place on the prepared baking sheet and bake for 45 50 minutes or until fork-tender
- Step 3:
- While the sweet potatoes bake heat 1 tablespoon olive oil in a skillet over medium heat Add black beans corn smoked paprika cumin chili powder and black pepper Stir and cook for 3 4 minutes until heated through and fragrant
- Step 4:
- Once the sweet potatoes are cooked let cool slightly Slice each sweet potato lengthwise gently pressing open to create a pocket
- Step 5:
- Fluff the interiors with a fork then divide the black bean and corn mixture evenly among the sweet potatoes
- Step 6:
- Sprinkle each with shredded cheese Return to the oven for 2 3 minutes to melt the cheese if desired
- Step 7:
- Top with sour cream or Greek yogurt diced avocado cilantro scallions and a squeeze of lime Serve immediately
Save to Pinterest This recipe has become a favorite for family dinners especially on busy weeknights when everyone appreciates a wholesome home-cooked meal
Nutritional Information
Per serving: Calories 380 Total Fat 14 g Carbohydrates 56 g Protein 12 g
Allergen Information
Contains Milk (cheese sour cream/yogurt) May contain Sulfites (in canned products) Double-check all ingredient labels for potential allergens and cross-contamination
Tips for Best Results
Use well-scrubbed sweet potatoes for best texture and flavor Store leftovers in an airtight container for up to three days
Save to Pinterest This nutritious and flavorful recipe is sure to become a staple in your weekly meal rotation
Recipe FAQs
- → How do I bake sweet potatoes until tender?
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, rub with olive oil and salt, then bake for 45-50 minutes until soft when pierced with a fork.
- → What spices complement the black bean and corn mixture?
Smoked paprika, ground cumin, chili powder, and black pepper add a smoky, earthy, and mildly spicy flavor to the black bean and corn topping.
- → Can this dish be made vegan?
Yes, replace shredded cheese with plant-based alternatives and use vegan yogurt or omit the sour cream to keep it vegan-friendly.
- → What fresh garnishes enhance the flavor?
Diced avocado, chopped cilantro, sliced scallions, and a squeeze of lime add brightness, creaminess, and fresh aroma to the dish.
- → How can I add more protein to the meal?
Incorporate cooked shredded chicken, ground turkey, or other proteins alongside the black bean mixture for additional protein.