Description
Savory black bean stuffed sweet potatoes topped with fresh lime juice, guacamole, cilantro and green onions. This recipe is meal-prep friendly, requires minimal effort, and is super delicious!
Ingredients
Scale
- 4 sweet potatoes
- 1 can black beans
- 1 can corn kernels
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup salsa (optional)
Toppings:
- Lime juice (highly recommend)
- Guacamole
- Cilantro
- Green onions
- Vegan cheese
Instructions
- Preheat oven to bake sweet potatoes (or air fry, see above for instructions). Drizzle olive oil on the sweet potato skins and use your hands or a brush to lightly coat them.
- Bake sweet potatoes for 40-60 minutes. Bake time will depend on the size of the sweet potato.
- Meanwhile, put a pan on medium heat. Add olive oil and sauté onions for 5 minutes. Add black beans, corn, and bell pepper. Season with garlic powder, paprika, salt, and pepper. Cook for another 5-7 minutes.
- Once sweet potatoes are tender enough to poke with a fork, let them cool off for a few minutes. Cut vertically down the middle and use a fork to fluff the inside of the sweet potato.
- Stuff with black bean/corn/bell pepper mix. Add fresh lime juice, guacamole, green onions, cilantro, and anything else your heart desires. Enjoy!
Notes
*Keeps well in the refrigerator for up to 5 days.
*Make sure to make guacamole the day of.
*Add lime right before eating.
- Prep Time: 15
- Cook Time: 45
- Category: Mains
- Method: Air Fryer, Stove, Oven
- Cuisine: Mexican
