Black Bean-Stuffed Sweet Potatoes
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Black Bean-Stuffed Sweet Potatoes

Black Bean-Stuffed Sweet Potatoes

with Guacamole and Cheese

Haven't had a stuffed sweet potato before? Tonight's the night! This veggie wonder is stuffed (literally) full of black bean and corn goodness and finished with melty cheese. And it doesn't stop there. Guacamole, DIY tomato salsa and sour cream all accompany this filling dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

370 mL

Black Beans

510 g

Sweet Potato

80 g


6 tbsp


1 unit


7 g


2 unit

Garlic, cloves

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 can

Canned Corn

2 tbsp

Mexican Seasoning

Not included in your delivery

¼ tsp


3 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories940 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate119 g
Sugar22 g
Dietary Fiber25 g
Protein23 g
Cholesterol30 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Silicone Brush
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Roast sweet potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes in half, then brush each cut side with 1 tsp oil. Season with salt and pepper. Arrange sweet potatoes on a foil-lined baking sheet, cut-side up. Roast in the middle of the oven until fork-tender, 22-24 min.

Start bean filling

Meanwhile, drain and rinse corn, then pat dry with paper towels. Drain and rinse beans, then pat dry with paper towels. Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then corn, beans and Mexican Seasoning. Cook, stirring often, until corn has charred slightly, 5-6 min. Season with salt and pepper. Set aside.

Prep and make tomato salsa

Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Peel, then mince or grate garlic. Add tomatoes, half the cilantro, 1/2 tbsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Finish bean filling

When sweet potatoes are fork-tender, remove from the oven. Let cool slightly, 2-3 min. Scoop out the inside of each sweet potato half, leaving a 1/4-inch border of sweet potato flesh. (NOTE: Use an oven mitt or towel when holding the sweet potatoes as they will still be hot!) Add scooped sweet potato, garlic and lime zest to the pan with beans and corn. Season with salt and pepper, then stir to combine.

Finish sweet potatoes

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

Finish and serve

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