Stuffed Sweet Potatoes with Black Beans & Avocado
1 hrServes 4
Baked sweet potatoes filled with warm spiced black beans and corn, topped with fresh avocado and yogurt.
| prepPreheat oven to 400°F / 200°C | ||
| 4 medium sweet potatoes | Bake sweet potatoes 400°F / 200°C, 45–50 min | Slice potatoes, fluff & fill, top with avocado & yogurt |
| 1 can (425 g) black beans, drained and rinsed | Warm black beans, corn, salsa & spices, simmer 5–7 min | |
| 150 g corn (fresh, frozen, or canned) | ||
| 120 ml salsa | ||
| 1 tsp cumin | ||
| ½ tsp smoked paprika | ||
| Salt and pepper, to taste | ||
| 1 avocado, diced | ||
| 120 ml Greek yogurt or dairy-free alternative | ||
| Fresh cilantro, lime wedges, hot sauce (optional, for serving) | ||
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