Cheese, Black Beans, And Corn-Stuffed Sweet Potatoe

Name: Cheese, Black Beans, And Corn-Stuffed Sweet Potatoes With Avocado Crema (Vegan, Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sweet potato and Filling; 1 sweet potato medium/large; 1/2 cup corn and black bean salsa I used Trader Joe's Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/cann…; salt; 1/4 cup shredded cheese blend, Mexican, Pepper Jack, Monterrey, vegan cheese, etc.; crema Avocado; 1 hass avocado medium ripe, peeled and de-seeded, reserving a small portion for garnishing; 1/4 cup sour cream or vegan sour cream; 2 tablespoons lime juice from about medium 1 lime; 1 pinch salt to taste; water if necessary; cilantro optional for garnishing

Servings: persons

sweet potato and Filling
1 sweet potato medium/large
1/2 cup corn and black bean salsa I used Trader Joe's Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn
salt
1/4 cup shredded cheese blend, Mexican, Pepper Jack, Monterrey, vegan cheese, etc.
crema Avocado
1 hass avocado medium ripe, peeled and de-seeded, reserving a small portion for garnishing
1/4 cup sour cream or vegan sour cream
2 tablespoons lime juice from about medium 1 lime
1 pinch salt to taste
water if necessary
cilantro optional for garnishing

1
Sweet Potato and Filling - Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don't overcook because potato will be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2 potatoes for about 10-13 minutes. This varies by potato size and micro strength. Alternatively, roast potatoes in a 375F oven for about 45 minutes, or until fork tender and done.
2
While potato is in micro, preheat oven to broiler setting.
3
Remove potato from micro and slice in half lengthwise on a cutting board.
4
Hollow out a center column of each half with a spoon. I don't remove any flesh, but just redistribute it so the center column is a bit shallower to make room for the filling, and there's more flesh built up around the edges.
5
Place the halves on a non-stick baking sheet.
6
Evenly divide the corn and bean salsa between each potato half.
7
Optionally add salt and pepper to taste
8
Evenly top each potato half with cheese.
9
Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Keep a very close eye on them so they don't burn. Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema.
10
Avocado Crema - In the canister of a food processor or blender (mini food processors work great here), combine most of the avocado (reserving a small portion of chunks or slices for garnishing and set it aside), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached. Drizzle avocado creama over potato.
11
Garnish with reserved avocado and optional cilantro. Potatoes are best enjoyed warm and fresh. Extra avocado crema will keep airtight in the refrigerator for up to 24 hours, noting that some oxidation will occur.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: sweet potato and Filling, 1 sweet potato medium/large, 1/2 cup corn and black bean salsa I used Trader Joe's Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn, salt, and more.

Yes, Cheese, Black Beans, And Corn-Stuffed Sweet Potatoes With Avocado Crema (Vegan, Gluten-Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese, Black Beans, And Corn-Stuffed Sweet Potatoes With Avocado Crema (Vegan, Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions