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Bean and Corn-Stuffed Sweet Potatoes
Sweet corn and earthy black beans meet smoky chipotle chiles in this hearty, plant-based meal. Tender baked sweet potatoes serve as a sturdy base for a savory filling that balances deep heat with natural sweetness. Fresh spinach wilts right into the warm mixture, while a quick sprinkle of melted cheese ties it all together. It's a straightforward, filling dish that doesn't require hours at the stove.
Equipment
- Microwave
- Stovetop
- Skillet
Ingredients
- 4 medium sweet potatoes (about 8 to 10 ounces each)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups packed baby spinach
- 1 cup frozen (thawed) corn kernels
- ½ cup green onion, sliced
- 1 tablespoon chipotle chiles in adobo, chopped
- 1 garlic clove, crushed with press
- ¼ teaspoon salt
- 4 tablespoons shredded low-fat Mexican-blend cheese
- 1 Prick sweet potatoes all over with fork; microwave on high for 10 minutes or until tender, turning once.
Instructions
- 1Prick the sweet potatoes all over with a fork so steam can escape, then microwave on high for 10 minutes, turning once, until tender. While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for 6 to 7 minutes, stirring frequently, until softened.
- 2Add the rinsed black beans, spinach, thawed corn, green onion, chopped chipotle chiles, crushed garlic, and salt to the skillet. Cook the mixture for about 2 minutes, stirring constantly so the garlic doesn't burn, just until the spinach wilts.
- 3Slice the cooked sweet potatoes open down the center. Spoon the warm bean and vegetable mixture generously into each potato. Top each with a tablespoon of shredded cheese.
Notes
- Storage: Keep leftover filling and sweet potatoes in separate airtight containers in the fridge for up to 4 days.
- Swap: If you don't have chipotle chiles in adobo, use a pinch of smoked paprika and a dash of your favorite hot sauce.
- Make ahead: You can bake the sweet potatoes in the oven at 400F for 45 to 50 minutes if you prefer not to microwave them.
Recipe Details
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