Southwestern Stuffed Sweet Potatoes

Course Appetizers / Snacks, Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings


  • 4 large sweet potato washed and dried
  • 2 tbsp olive oil divided
  • 1 tsp salt
  • 1 15 oz can black beans rinsed and drained
  • 1/2 cup corn
  • 1 package taco seasoning
  • 1 avocado peeled, pitted and roughly chopped
  • 1/4 cup tomatoes cherry; halved
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup sour cream or full-fat Greek yogurt
  • 2 tbsp cilantro chopped


  1. Pre-heat the oven to 400 degrees and line a baking sheet with foil.
  2. Use a fork to poke several holes on one side of each sweet potato. Place the potatoes on the baking sheet hole-side up.
  3. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with salt then bake for about 1 hour.
  4. While the potatoes bake, place the beans and the corn in a bowl. Add the remaining olive oil and the taco seasoning. Toss gently until beans and corn are coated. Set aside.
  5. When the sweet potatoes can be easily pierced with a fork, remove from oven and cool for 5 minutes.
  6. To assemble, slice the sweet potatoes open and use a fork to mash the inside slightly.
  7. Spoon beans into each potato. Add the chopped tomatoes and avocadoes, then top with cheddar, sour cream and cilantro. Serve immediately.