Print

Loaded Southwestern Veggie Stuffed Sweet Potatoes

A close-up of a baked sweet potato half overflowing with black beans, corn, peppers, melted cheese, and cilantro, showing the Loaded Veggie Stuffed Sweet Potatoes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for hearty sweet potatoes filled with a savory mix of black beans, corn, peppers, and spices.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup shredded Monterey Jack cheese (optional)
  • 1/4 cup chopped fresh cilantro for garnish
  • 2 tablespoons plain Greek yogurt or sour cream for topping (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a fork.
  2. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed.
  3. While the potatoes bake, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the red onion and bell peppers. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic, chili powder, cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
  5. Stir in the rinsed black beans and corn. Cook until heated through, about 3 minutes. Season the mixture with salt and pepper.
  6. Once the sweet potatoes are done, carefully slice each one lengthwise down the center, opening it slightly without cutting all the way through. Fluff the inside flesh gently with a fork.
  7. Spoon the vegetable and bean mixture evenly into the opened sweet potatoes.
  8. If using cheese, sprinkle it over the filling now. Return the stuffed potatoes to the oven for 5 minutes, or until the cheese is melted.
  9. Garnish with fresh cilantro and a dollop of Greek yogurt or sour cream before serving.

Notes

  • For a vegan option, skip the cheese and yogurt toppings.
  • To make this recipe suitable for meal prep, prepare the filling ahead of time and store it separately from the baked sweet potatoes. Reheat components before assembling.
  • If you prefer a creamier texture, mix half of the filling with 2 tablespoons of vegetable broth before stuffing.

Nutrition

Find it online: https://cookerykings.com/loaded-veggie-stuffed-sweet-potatoes/