Easy Black Bean Stuffed Sweet Potatoes with Avocado
These Easy Black Bean Stuffed Sweet Potatoes with Avocado are easy to make, delicious and packed with healthy fibre to keep you satisfied all day long! Roast the sweet potatoes ahead of time and you've got a quick and healthy weeknight meal.
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Servings: 4 people
Ingredients
- 4 small-medium sweet potatoes
- 1 19oz can black beans, drained and rinsed 1 can (540ml)
- 1.5 cups salsa
- taco seasoning
- 1 avocado, cut into chunks
- cilantro
- lime wedges
Instructions
- Pre-heat oven to 425 degrees F. Wash and scrub sweet potatoes. Poke with a fork (about 6 times) and wrap in tinfoil. Bake in pre-heated oven for about 50-60 minutes or until soft and cooked through.
- Ten minutes before the potatoes are done, place the rinsed black beans in a medium pot. Add salsa and taco spice. Stir to combine.
- After heating for a couple minutes, mash the black bean mixture with a potato masher or a fork, breaking some of the beans up. Heat on medium for about 6-7 minutes.
- Once the potatoes are done in the oven, unwrap from the tinfoil and cut down the centre. Top each half with the heated black bean mixture. Top with avocado chunks, cilantro and a squirt of fresh lime juice. Serve warm.
Notes
This is a great recipe to prep on the weekend by baking the sweet potatoes when you have time and then making the black bean filling 10 minutes before you want to eat.
The sweet potatoes and black bean mixture keep in the fridge (in separate containers) for up to 3 days. Just re-heat in the microwave before serving.
If you don't have taco seasoning, you use chili powder, cumin, oregano, salt and pepper.
Or you can make your own taco seasoning:
- 1 tablespoon chili powder
- 1.5 tablespoon cumin
- ½ teaspoon paprika
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper