Tender baked sweet potatoes topped with black beans, corn, and cheese for a hearty vegetarian dinner.
# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Black Bean & Corn Topping
04 - 1 (15 oz) can black beans, drained and rinsed
05 - 1 cup frozen or canned corn, drained if needed
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon chili powder
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ Cheese & Garnishes
11 - 1 cup shredded cheddar cheese or Mexican blend
12 - 1/4 cup sour cream or Greek yogurt
13 - 1 small avocado, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 2 scallions, thinly sliced
16 - 1 small lime, cut into wedges
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Rub with olive oil and sprinkle with kosher salt. Arrange on the prepared baking sheet.
03 - Bake sweet potatoes for 45 to 50 minutes or until tender when pierced with a fork.
04 - While sweet potatoes roast, heat olive oil in a skillet over medium heat. Add black beans, corn, smoked paprika, cumin, chili powder, and black pepper. Stir and cook for 3 to 4 minutes until heated through and fragrant.
05 - Allow roasted sweet potatoes to cool slightly. Slice each lengthwise and gently press open to create a pocket. Fluff interiors with a fork.
06 - Divide black bean and corn mixture evenly among sweet potatoes. Sprinkle with shredded cheese and return to oven for 2 to 3 minutes to melt cheese, if desired.
07 - Top each potato with sour cream or Greek yogurt, diced avocado, cilantro, scallions, and a squeeze of lime. Serve immediately.
