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Mexican Recipes
Black Bean Stuffed Sweet Potatoes

Black Bean Stuffed Sweet Potatoes

with Guacamole and Cheese

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Whole roasted sweet potatoes get scooped and stuffed with black beans, cheese and topped with creamy guacamole. You won't miss the meat in this filling dinner.

Allergens:Milk/Lait
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 can

Black Beans

680 g

Sweet Potato

160 g

Roma Tomato

2 unit

Avocado

1 unit

Lime

14 g

Cilantro

12 g

Garlic

12 tbsp

Sour Cream

(ContainsMilk/Lait)

1 cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

113 g

Corn Kernels

2 tbsp

Mexican Seasoning

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories690 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber20 g
Protein18 g
Cholesterol45 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Silicone Brush
Aluminum Foil
Garlic Press
Small Bowl
Strainer
Zester
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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ROAST SWEET POTATOES
ROAST SWEET POTATOES
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes in half, then brush cut sides with 1 tsp oil. Transfer sweet potatoes, cut-side down, to a foil-lined baking sheet. Roast in middle of oven, until fork-tender, 22-24 min.

PREP & MAKE TOPPINGS
PREP & MAKE TOPPINGS
2

While sweet potatoes roast, cut tomato into 1/4-inch pieces. Roughly chop cilantro. Drain and rinse beans. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Halve and pit avocados. Scoop avocado flesh into a medium bowl. Using a fork, mash in half the cilantro and half the lime juice, until smooth. Season with salt and pepper. Set aside. Stir together tomatoes, remaining lime juice and 1/2 tsp sugar in a small bowl. Season with salt and pepper.

START FILLING
START FILLING
3

Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil, then corn, beans and Mexican seasoning. Cook, stirring often, until corn has charred slightly, 5-6 min.

FINISH FILLING
FINISH FILLING
4

Remove sweet potatoes from the oven. Let cool slightly, 2-3 min. Scoop out the inside of the sweet potatoes leaving a 1/4-inch border of sweet potato flesh. Add the scooped sweet potato, garlic and lime zest to the pan. Stir to combine.

FINISH SWEET POTATOES
FINISH SWEET POTATOES
5

Set the oven onto broil. Return the sweet potato skins to the same foil-lined baking sheet. Fill the sweet potato skins with the bean mixture, then sprinkle over cheese. Broil in middle of oven, until cheese melts, 2-3 min.

FINISH AND SERVE
FINISH AND SERVE
6

Divide stuffed sweet potatoes between plates, then top with guacamole, tomato salsa, sour cream and remaining cilantro. Squeeze over a lime wedge, if desired.