Black Bean Stuffed Sweet Potatoes

Roasted sweet potatoes make a soft, naturally sweet base for a smoky black bean and corn filling. A little melted cheddar finishes each potato, turning a simple tray of vegetables into a filling meatless dinner.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 240 g drained black beans
• 150 g corn kernels
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 100 g grated cheddar
• ¼ tsp salt

Method

1. Heat oven to 200°C / 400°F. Scrub sweet potatoes, pierce them several times and place on a lined baking tray. Bake 45–60 minutes until a knife slides easily through the center.
2. While they bake, heat oil in a skillet. Cook onion over medium heat for 6–8 minutes until softened, then stir in garlic, cumin, paprika and salt for 1 minute.
3. Add drained beans and corn with 2 tablespoons water. Cook 4–5 minutes until hot, stirring gently.
4. Cut a lengthwise slit in each cooked sweet potato without cutting through the base. Open carefully and fluff the flesh with a fork.
5. Divide the bean mixture among the four potatoes, mounding it inside the openings. Sprinkle evenly with cheddar.
6. Return to the oven for 5–8 minutes until cheese melts and the filling is hot. Serve one stuffed potato per person.
7. Refrigerate cooled leftovers within two hours for up to three days. Reheat until hot throughout.

Choose potatoes of similar size

Four similarly sized potatoes cook more evenly than a mixture of small and very large ones. Check tenderness with a knife rather than relying only on the clock.

Warm the filling separately

Cooking the onion first gives it time to soften. The beans and corn only need warming before they go into the already-cooked potatoes.

Open with care

Steam escapes quickly when a potato is split. Use a towel or tongs to hold it, then gently fluff the center before adding the filling.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Return to the oven for 5–8 minutes until cheese melts and the filling is hot. Serve one stuffed potato per person.

How should I store leftovers?

Refrigerate cooled leftovers within two hours for up to three days. Reheat until hot throughout.