Black Bean and Corn Salad Stuffed Sweet Potatoes

  • Author: Kelley


A meatless meal with a delicious corn and black bean salad stuffed into roasted sweet potatoes!


  • 4 medium sweet potatoes
  • 2 14-oz cans black beans, drained and rinsed
  • 10 oz frozen corn, thawed
  • 1/3 cup chopped fresh cilantro
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 cup sliced scallions
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/21 cup shredded pepper jack cheese
  • 1 avocado, diced
  • 1 lime, cut into wedges


  1. Preheat oven to 375F degrees.
  2. Place sweet potatoes on a large rimmed baking sheet. Roast for 60-75 minutes until sweet potatoes are just tender and cooked through.
  3. Meanwhile, prepare corn and black bean salad. Place rinsed beans in a medium sized bowl with the thawed corn. Add chopped cilantro, minced jalapeño, minced garlic, sliced scallions, lime juice, olive oil, and kosher salt. Toss to combine.
  4. When sweet potatoes are cooked, remove from oven and turn oven to ‘broil’. Slice each sweet potato in half length wise and squeeze the sweet potato together just a bit to mash the inside. Sprinkle each sweet potato with desired amount of shredded cheese. (You could use a few tablespoons or up to 1/4 cup on each sweet potato.)
  5. Broil the sweet potatoes until cheese is melted- about 2 minutes.
  6. Divide black bean and corn mixture evenly between the potatoes. Top with a 1/4 of the diced avocado and serve with a lime wedge or two.