Corn and Black Bean Stuffed Sweet Potatoes

Using a minimum of ingredients, corn and black bean stuffed sweet potatoes make a great centerpiece for a quick meal. They can be accompanied with tortilla chips (you’ll have some extra salsa left from the recipe to dip them into) and a simple salad or slaw.

This recipe makes 2 to 4 servings depending on the size of the sweet potato and what you’re serving with them. If this is your main dish, you’ll likely want both halves!

Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas. Not to knock the value of white or golden potatoes, but in comparison, sweet potatoes are substantially richer in nutrients.

Sweet potatoes are especially high in vitamin A, and have a good amount of B6 and the major minerals. They’re also a good source of fiber. Despite how sweet and rich they taste, they’re surprisingly low in calories and have no fat. Here’s a complete view of the nutritional profile of sweet potatoes.

A minimum of ingredients: Aside from the sweet potatoes, you’ll need only black beans, frozen corn, salsa, vegan cheddar cheese shreds, avocado, and fresh lime.

Complete the meal: As mentioned above, all you need for a full meal is some good-quality tortilla chips to scoop up the extra salsa, and a simple salad or slaw.

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Vegan Sweet Potato Recipes
• 10 Ways to Make Stuffed Sweet Potatoes
• Quick Chili-Stuffed Sweet Potatoes
• Tasty and Versatile Vegan Black Bean Recipes

Continue to Content

Yield: 2

Black Bean and Corn Stuffed Sweet Potatoes

Print

Using a minimum of ingredients, corn and black bean stuffed sweet potatoes make a great centerpiece for a quick meal. 

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 large sweet potatoes, scrubbed
• 1 cup cooked or canned (drained and rinsed) black beans
• 1/2 cup lightly cooked fresh or frozen corn kernels
• 2/3 cup salsa, your favorite variety, plus more for serving
• 1/2 cup vegan cheddar or pepper jack cheese shreds, or as desired
• 1/2 medium ripe avocado, peeled, pitted, and diced or sliced
• 1 lime, cut into quarters

Instructions

1. If microwaving the sweet potatoes: Cook on High until soft but not collapsed. Allow 4 minutes per sweet potato; test to see if it can be easily pierced, then add 2 minutes as needed.
   
   If baking the sweet potatoes: To ensure a timely meal, you'll want to do this well ahead of when you'll need them. Preheat the oven to 400º F. Wrap them in foil, set in a casserole dish, and bake for 40 to 50 minutes, or until they can be easily pierced with a fork.
2. When the sweet potatoes can be handled, split them in half lengthwise and mash the flesh gently with a fork. Arrange in a baking dish or a roasting pan. Gently press down a bit using a spatula so that there’s more surface.
3. Combine the beans, corn, and salsa in a small bowl and stir together. Distribute over the surface of the sweet potatoes, followed by the cheese.
4. If using an oven, bake at 400º F for 10 to 12 minutes, or until everything is piping hot and the cheese is well melted. If using a microwave, cook on High until the cheese is melted, 4 to 5 minutes. 
5. Distribute one or two sweet potato halves per plate, then top with avocado dice. Serve with lime quarters to squeeze on them; pass around extra salsa.

See lots more easy, tasty vegan main dishes.