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Smoky Black Bean Stuffed Sweet Potatoes
Sweet potatoes, baked until completely tender, become the ideal edible bowls for a smoky black bean and corn filling. You'll scoop out the fluffy centers and mash them with chipotle mayonnaise before folding in Monterey Jack cheese and fresh cilantro. It's a hearty, meatless main course that relies on pantry staples you probably already have. Top them with crumbled Cotija cheese right out of the oven for a salty, tangy bite.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 medium dark-orange sweet potatoes (1⅓ lb)
- 2 teaspoons vegetable oil
- 2 tablespoons chipotle mayonnaise
- ¼ teaspoon salt
- ¾ cup black beans (from 15-oz can), rinsed, drained
- ½ cup frozen honey roasted sweet corn and peppers, thawed
- 2 medium green onions, thinly sliced (2 tablespoons)
- 4 teaspoons chopped cilantro
- ¼ cup shredded Monterey Jack cheese
- ¼ cup crumbled Cotija cheese
Instructions
- 1Preheat the oven to 375°F. Poke the sweet potatoes a few times with a fork so steam can escape, rub them with vegetable oil, and wrap them loosely in aluminum foil before placing them on a rimmed baking sheet.
- 2Bake for 1 hour until the potatoes are tender when pierced with a fork, then let them cool for 10 minutes.
- 3Slice the cooled sweet potatoes in half lengthwise and scoop the flesh into a medium bowl, leaving a thin layer of potato inside the skins. Stir the chipotle mayonnaise and salt into the scooped potato until well combined.
- 4Fold the rinsed black beans, thawed corn and peppers, 1 tablespoon of the sliced green onions, 3 teaspoons of the chopped cilantro, and the Monterey Jack cheese into the potato mixture.
- 5Spoon the filling evenly back into the hollowed sweet potato skins and arrange them on the baking sheet.
- 6Bake uncovered for 20 minutes until the stuffed potatoes are completely heated through. Garnish with the crumbled Cotija cheese, the remaining 1 tablespoon of green onions, and the remaining 1 teaspoon of cilantro.
Notes
- Swap: Substitute Cheddar or taco blend for the Monterey Jack if you prefer. You can also use extra Monterey Jack for the topping if Cotija cheese is unavailable.
- Storage: Keep any remaining black beans in an airtight container to use in a future soup or salad.
- Tip: Make a homemade chipotle mayonnaise by stirring 1.5 to 2 teaspoons of finely chopped chipotles in adobo sauce into 2 tablespoons of regular mayonnaise.
Recipe Details
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