Black Beans & Cilantro Lime Crema Recipe
A vibrant and nutritious stuffed sweet potato recipe featuring a flavorful blend of black beans, avocado, corn, cherry tomatoes, red onion, and fresh cilantro, topped with a creamy cilantro lime Greek yogurt sauce. Perfect as a wholesome vegetarian meal packed with fiber, protein, and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
Cilantro Lime Crema
- ½ cup Greek yogurt (or dairy-free alternative)
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- Salt, to taste
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork. Let them cool slightly, then slice each in half lengthwise and carefully scoop out some flesh to make room for the filling.
- Make the Filling: In a medium bowl, combine the rinsed and drained black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro. Season the mixture with salt and pepper to taste and gently toss to combine all the ingredients evenly without mashing the avocado.
- Make the Cilantro Lime Crema: In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt until the mixture is smooth and creamy. Adjust salt to taste and set aside.
- Assemble & Serve: Spoon the black bean and avocado filling evenly into each hollowed-out sweet potato half. Drizzle generously with the cilantro lime crema on top. Garnish with extra fresh cilantro if desired for added flavor and presentation.
- Enjoy: Serve the stuffed sweet potatoes warm for a delicious, nutritious, and satisfying vegetarian meal full of bold flavors and wholesome ingredients.
Notes
- You can substitute the Greek yogurt with a dairy-free alternative like coconut or almond yogurt for a vegan version.
- Feel free to add some diced jalapeño or a pinch of chili powder to the filling for a spicy kick.
- Sweet potatoes can be prepared ahead of time; reheat before assembling.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- For more protein, you can add some cooked quinoa or shredded chicken if not vegetarian.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 5 mg
Keywords: stuffed sweet potato, avocado, black beans, cilantro lime crema, vegetarian, healthy, gluten free, easy recipe, baked sweet potato, Mexican inspired
