Charred Corn and Black Bean Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 cup fresh corn kernels (about 2 ears)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Scrub sweet potatoes clean. Pierce each with a fork and bake for 45 minutes or until tender.
3. 3 While potatoes bake, heat olive oil in a skillet over medium heat. Add corn and cook until charred, about 5 minutes.
4. 4 Add black beans, red bell pepper, and red onion to the skillet. Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook for 3-4 minutes.
5. 5 Stir in lime juice and cilantro. Remove from heat.
6. 6 Slice open the baked sweet potatoes and fluff the insides with a fork. Stuff each potato half with the corn and black bean mixture.
7. 7 Serve warm and enjoy!

Equipment

• Baking sheet
• Parmesan paper
• Skillet
• Fork

Variations

• Add crumbled feta cheese or a fried egg for a protein boost.
• For extra spice, mix in some diced jalapeños with the filling.

Substitutions

• If fresh corn isn't available, use frozen corn, thawed.
• Substitute black beans with pinto beans for a different texture.

Pairings

• Pairs well with a tangy mango salsa or a cooling cucumber yogurt sauce.

Nutrition

Tips

• For a smoky flavor, char the corn directly on a gas stove or grill.
• Leftovers can be stored in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven until hot.

Serving Suggestions

• Serve with a side of avocado salsa or a simple green salad.

FAQ