Go Back
–+ servings
Three southwestern baked sweet potatoes on a plate.
Print Recipe
No ratings yet

Southwestern Baked Sweet Potatoes

These baked sweet potatoes are stuffed with southwestern-seasoned black beans, corn and red peppers for an easy weeknight vegan dinner.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Dishes
Cuisine: Tex-Mex
Servings: 4
Author: Paige Adams

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil plus more for brushing potatoes
  • 1/3 cup chopped red onions
  • 1 jalapeño, deseeded & minced
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 15 ounce can black beans, drained and rinsed
  • 1 red red pepper, diced
  • 8.5 ounce can sweet corn, drained and rinsed
  • For serving: mashed or diced avocado, salsa, chopped cilantro

Instructions

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Prick the sweet potatoes all over with a fork and brush them with olive oil. Place them on a sheet pan and roast for 50-60 minutes until they are soft in the middle. You should be able to easily pierce them with a knife.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Sauté the onions for 3-4 minutes until they start to soften and turn translucent. 
  • Add the jalapeños, cumin, paprika, onion powder, garlic powder, salt and pepper. Continue sautéing for 1 minute until fragrant.
  • Stir in the black beans, red peppers and corn. Sauté for 3-4 minutes until the red peppers are cooked but still crisp and the corn and beans are warmed through.
  • Cut the sweet potatoes in half. Use a fork to fluff their flesh. Spoon the beans, peppers and corn onto the potatoes. Top with avocado, salsa and cilantro. 

Notes

Let the potatoes cool to room temperature. Then you can store them in an airtight container in the fridge up to 4 days. Reheat them in the microwave.
If you don’t like cilantro, you can substitute with sliced scallions.

Nutrition

Calories: 373kcal | Carbohydrates: 74g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 949mg | Potassium: 1217mg | Fiber: 16g | Sugar: 13g | Vitamin A: 32270IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 4mg