Black Bean & Corn Stuffed Sweet Potatoes With Creamy Avocado Sauce

Sweet potatoes are very popular in my house, and in fact my husband would be very happy if I prepared them a lot more often than I do. Now that we are focusing on more plant based dishes, I find that stuffed sweet potatoes can become a very hearty, healthy entree. You can play around with the filling ingredients depending on what is seasonal or what you have in your refrigerator. Now that we are no longer eating meat, I like to try and make sure that I add some plant-based protein to all of our meals. Black beans are a great source of fiber, protein, antioxidants and micronutrients, and I love adding them to soups, salads, stews, and even as the main ingredient in my stuffed sweet potato recipe. I added some corn for color and sweetness, and then quickly cooked the filling up with some chopped tomatoes and Mexican spices. After stuffing my potatoes, I topped them with some grated cheese and then popped them under the broiler to brown the top and melt the cheese. If you wanted to keep this recipe vegan, simply skip the cheese or use a vegan variety.

Although tasty on its own, what make this dish come to life is the creamy guacamole sauce. I first made this sauce a couple of months ago and find I am now using it in many other dishes. The ingredients blended together keep the sauce from turning brown if stored in an airtight container in your refrigerator. You can thin the sauce to drizzle on dishes, or keep it thick and add a dollop to baked potatoes, or scrambled eggs, etc. If you prefer, you can add some chopped Kalamata olives or finely minced Jalapeño peppers to the filling also. I do not own a microwave, so I bake my potatoes, but feel free to microwave yours if you are short on time.

  • Tomatoes are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.
  • Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.
  • Black beans are high in fiber and a good source of low fat protein.
  •  Avocados provide nearly 20 essential vitamins and minerals: potassium, folic acid and other B-vitamins, as well as vitamins E and K. They also contain phytonutrients, believed to help prevent many chronic diseases.
  • Avocados contain the mono- and polyunsaturated “good” fats that are recommended as part of a healthy diet.

 

Black Bean & Corn Stuffed Sweet Potatoes With Creamy Avocado Sauce

Yield: Serves 2

Prep Time: 20 mins

Cook Time: 45 mins

Ingredients:

2 Medium Sized Organic Sweet Potatoes
1/4 Cup Chopped Onion
1 Teaspoon Olive Oil
1 Cup Cooked Black Beans
1/2 Cup Frozen Corn, Thawed
1/2 Teaspoon Cumin
1/2 Teaspoon Ground Chipotle Chile
Salt & Pepper To Taste
3/3 Cup Chopped Tomatoes
1/4 Cup Minced Cilantro
3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar)
To Serve:
Fresh Baby Arugula Leaves (Optional)
For the Avocado Sauce
1 Large Ripe Avocado
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Water
1 Small Jalapeño Pepper, Seeded and Chopped
1 Small Handful of Cilantro, Chopped
Juice From 1 Large Lime
Salt to Taste

Directions:

Preheat the oven to 400 degrees.
Prepare the sauce by placing all of the ingredients in a blender and pulsing until you have obtained a very smooth sauce. Set aside.
Prick sweet potatoes a few times with a fork, and place on a baking sheet and bake in the oven until fully cooked through, about 45-50 minutes depending on the size of your potatoes.
While the potatoes cook, prepare your filling by heating the oil in a frying pan over medium heat.
Add the onions and cook for 3 or 4 minutes or until soft.
Add the black beans, corn, tomatoes, cumin, chipotle, and cilantro.
Cook over medium heat for about 10 minutes or until thickened.
Season with salt and pepper to taste.
When the potatoes are tender when pricked with a fork, remove from the oven and slice in half lengthwise.
Cut a slit down the center of each potato, then place the potatoes back on the baking sheet.
Spoon the filling over the potatoes, then top with the shredded cheese.
Place the potatoes under a preheated broiler until the cheese is bubbly.
Serve, drizzled with the guacamole sauce and arugula leaves if using.