Spicy Black Bean and Corn Stuffed Sweet Potatoes

Why You’ll Love This Recipe

• Big flavor, simple steps: smoky, zesty filling meets creamy sweet potatoes.
• Naturally vegetarian and easily vegan, with hearty protein and fiber.
• Make-ahead friendly: bake potatoes and prep filling in advance.
• Budget-friendly pantry staples with fresh, bright toppings.

Grocery List

• Produce: Sweet potatoes, red onion, jalapeño, garlic, cilantro, limes, avocado
• Dairy: None required (optional for serving: plain Greek yogurt or sour cream)
• Pantry: Olive oil, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, cayenne, tomato paste, fire-roasted diced tomatoes, black beans, corn, low-sodium vegetable broth or water

Full Ingredients

Sweet Potatoes

• 4 medium sweet potatoes (10–12 oz/280–340 g each), scrubbed and dried
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Spicy Black Bean & Corn Filling

• 1 tbsp olive oil
• 1 small red onion, finely chopped (about 1 cup)
• 1 jalapeño, seeded and minced (leave some seeds for extra heat)
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground coriander
• 1/8 tsp cayenne pepper (optional)
• 1 tbsp tomato paste
• 1 can (14.5 oz/410 g) fire-roasted diced tomatoes, drained
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup corn kernels (frozen thawed or canned drained)
• 1/4 cup low-sodium vegetable broth or water
• 2 tbsp fresh lime juice (from 1 lime), plus more to taste
• 1/4 cup chopped fresh cilantro
• 1/2 tsp kosher salt, or to taste

For Serving

• 1 large ripe avocado, sliced
• Lime wedges
• Extra chopped cilantro (optional)

Step-by-Step Instructions

Step 1: Bake the sweet potatoes

Preheat the oven to 425°F (220°C). Prick each sweet potato several times with a fork. Rub all over with 1 tablespoon olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place on a foil- or parchment-lined baking sheet and bake for 50–60 minutes, until a skewer slides in with no resistance (internal temp around 205°F/96°C). Let rest 5 minutes.

Step 2: Sauté aromatics

While the potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and cook, stirring occasionally, until translucent and lightly golden, 4–5 minutes. Add the minced jalapeño and cook 1 minute. Stir in the garlic and cook just until fragrant, about 30 seconds.

Step 3: Bloom the spices

Sprinkle in the chili powder, cumin, smoked paprika, oregano, ground coriander, and optional cayenne. Stir constantly for 30–45 seconds to bloom the spices—this wakes up their flavor without burning.

Step 4: Build the saucy base

Add the tomato paste and cook, stirring, for 1 minute to caramelize it slightly. Stir in the drained fire-roasted tomatoes and the broth (or water). Bring to a lively simmer and cook 3–4 minutes to thicken.

Step 5: Add beans and corn; finish with lime and cilantro

Fold in the black beans and corn. Simmer 5–6 minutes, stirring occasionally, until hot and cohesive. Season with 1/2 teaspoon kosher salt (or to taste). Remove from heat and stir in 2 tablespoons fresh lime juice and the chopped cilantro. Keep warm over very low heat if needed.

Step 6: Split and fluff the potatoes

Use a paring knife to slit each potato lengthwise. Gently squeeze the ends to open, then fluff the orange flesh with a fork. Sprinkle with a pinch of salt if desired to bring out the natural sweetness.

Step 7: Stuff, garnish, and serve

Spoon a generous amount of the smoky black bean and corn mixture into each sweet potato. Top with avocado slices and finish with a big squeeze of lime. Garnish with extra cilantro if you like, and serve immediately while everything is warm and steamy.

Pro Tips

• Choose similarly sized sweet potatoes so they cook at the same rate.
• Do not wrap potatoes in foil—dry heat gives you lightly crisp, flavorful skins.
• Blooming spices is key: that quick toast makes the filling taste restaurant-level.
• Drain tomatoes well to avoid a watery filling; simmer to a thick, spoonable consistency.
• For extra corn flavor, char frozen corn in a dry skillet before adding to the filling.

Variations

• Chipotle-Lime: Add 1–2 tsp minced chipotle in adobo with the spices and finish with extra lime.
• Street-Corn Style: Mix 2 tbsp mayo or vegan mayo and 1 tbsp lime juice into the hot filling; sprinkle with chili powder and cilantro.
• Greens & Protein Boost: Stir in 2 cups chopped baby spinach and 1 cup cooked quinoa during the last 2 minutes.

Storage & Make-Ahead

Bake sweet potatoes up to 3 days ahead; cool, refrigerate in an airtight container, and reheat at 375°F (190°C) for 12–15 minutes or in the microwave 2–3 minutes. The filling keeps well refrigerated for 4 days; reheat gently on the stovetop with a splash of water. Freeze the filling (not the avocado) up to 2 months; thaw in the fridge overnight before reheating. Slice avocado just before serving to prevent browning.

Nutrition (per serving)

Approximate: 470 calories; 12 g protein; 15 g fat; 69 g carbohydrates; 14 g fiber; 8 g sugar; 590 mg sodium. Values will vary based on potato size, salt, and toppings.