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Stuffed Sweet Potatoes
These stuffed sweet potatoes with black bean salsa are loaded with fiber, plant-based protein, and tons of flavor to satisfy as a quick, hearty, meat-free meal! It's Gluten-free, Dairy-free, WFPB, Vegan + ready in just 15 minutes!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Lunch
Cuisine:
Spanish
Diet:
Vegan
Servings:
4
Calories:
155
kcal
Author:
Toni Okamoto
Equipment
Knife set
Measuring Cups
Measuring spoons
Ingredients
1
can
of black or pinto beans
(15 ounces), rinsed and drained
1
can
of corn,
rinsed and drained
¾
cup
of diced tomato
¼
cup
of chopped green onion
2
teaspoons
of cumin
Salt and pepper, to taste
2
microwved sweet potatoes,
cut in half
Guacamole,
for garnish (optional)
Minced cilantro,
for garnish (optional)
Instructions
In a large bowl, combine beans, corn, tomato, green onion, cumin, salt, and pepper.
Using a spoon, mash the insides of the sweet potato while still leaving them in their skins.
Top sweet potatoes with bean mixture and optionally top with garnishes.
Video
Notes
Use even-sized sweet potatoes:
So they cook at an even rate.
Don’t forget to prod the potatoes:
This helps the heat permeate the potato and also stops steam from building up within and causing potato explosions.
Finely dice the veggies:
So you can eat a bit of everything in each bite of these southwest black bean stuffed sweet potatoes.
If you have leftover toppings:
Black bean salsa will work with
tacos
, vegan tostadas, in a rice bowl,
burritos
, etc.
Nutrition
Calories:
155
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Sodium:
185
mg
|
Potassium:
592
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
16441
IU
|
Vitamin C:
10
mg
|
Calcium:
54
mg
|
Iron:
2
mg