Black Bean and Corn Stuffed Sweet Potatoes

[ 10 ] December 12, 2012 |

Black Bean and Corn stuffed sweet potatoes

For a quick, satisfying and comforting last-minute dinner, it’s hard to beat a sweet potato baked in the microwave. The fragrant filling of beans, corn and salsa adds protein, making it a nutritionally complete entree.

I love all the ingredients.

Black Bean and Corn Stuffed Sweet Potatoes

These sweet potatoes are packed full of my favorite ingredients – black beans, corn, salsa, spices, and  cheese. I’ve come to love sweet potatoes. I adore the flavor and the health benefits of the sweet potato.

Sweet Potatoes are high in vitamin B6 that helps reduce degenerative diseases, they are also packed with vitamin C and D, help maintain skin’s youthful elasticity, contribute to healthy bones, heart, and nerves.

These Black Bean and Corn stuffed Sweet Potatoes would make a great vegan meal, by using shredded vegan cheese.

Black Bean Stuffed Sweet Potatoes

This southwestern dish is full of flavor and good ingredients.

I have adapted the recipe from Cooking Light!

5.0 from 1 reviews

BLACK BEAN AND CORN STUFFED SWEET POTATOES

Author:

Ingredients
  • 4 Sweet potatoes
  • Cooking spray
  • 1 small chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
  • 1½ cups frozen whole-kernel corn
  • 1½ cups fresh salsa
  • ¼ cup (1 ounce) reduced-fat shredded cheddar-Jack cheese or vegan shredded cheese for a vegan meal
  • ¼ cup chopped fresh cilantro

Instructions
  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
  2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
  3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

 

 

Black Bean and Corn Stuffed Sweet Potatoes

 

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Category: Healthy Choices, Main Dishes, Side Dishes, Vegetarian

Comments (10)

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  1. Hi Marie, Love the look of your new site and this recipe for black bean and corn stuffed sweet potatoes sounds great!

  2. Oh I love this dish. Must be delicious with the all the southwestern flavors.

  3. kristi gray says:

    Have you tried this with Idaho potato?

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