Sweet potatoes baked to tender and topped with black beans, corn, cheese, and fresh garnishes for a satisfying meal.
# List of Ingredients:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Black Bean & Corn Topping
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1 cup frozen or canned corn, drained if needed
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon chili powder
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ Cheese & Garnishes
11 - 1 cup shredded cheddar cheese or Mexican blend
12 - 1/4 cup sour cream or Greek yogurt
13 - 1 small avocado, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 2 scallions, thinly sliced
16 - 1 small lime, cut into wedges
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick sweet potatoes several times with a fork. Rub with olive oil and sprinkle with salt. Place on prepared baking sheet and bake for 45 to 50 minutes until fork-tender.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add black beans, corn, smoked paprika, cumin, chili powder, and black pepper. Stir and cook for 3 to 4 minutes until heated through and fragrant.
04 - Allow sweet potatoes to cool slightly. Slice each lengthwise and gently press open to create a pocket.
05 - Fluff sweet potato interiors with a fork. Evenly divide black bean and corn mixture among sweet potatoes. Sprinkle shredded cheese on top.
06 - Return potatoes to oven for 2 to 3 minutes to melt cheese, if desired.
07 - Top with sour cream or Greek yogurt, diced avocado, cilantro, scallions, and a squeeze of lime. Serve immediately.
