Sweet, spicy, and savory, these Black Bean Stuffed Sweet Potatoes are perfect for any meal! They are stuffed with black beans, quinoa, corn, tomatoes, and onions and then topped with fresh salsa, sliced avocado, spicy chipotle mayo, and cilantro. These sweet potatoes are quick and easy to make and do not require much prep time at all. Try stuffing them with your favorite grains and vegetables. I promise these stuffed sweet potatoes will not disappoint!

Ingredients:

• 1 large sweet potato
• 1/2 cup quinoa
• 1 can black beans (drained and rinsed)
• 1 can corn
• 1/2 sweet onion (finely chopped)
• 3 tbsp fresh salsa (I like to use Cantina Style Medium Salsa)
• 1/2 avocado (sliced)
• 1 tbsp spicy chipotle mayo (I use Sir Kensington’s Chipotle Vegan Mayo)
• 1 tsp fresh cilantro

Instructions:

1. Wash sweet potato and pierce with a fork (multiple times) to allow for steam holes. Bake in oven (at 400 degrees) for 30 minutes (or until sweet potato is tender). (*Tip: for quicker sweet potato cooking, microwave on high for about 7 minutes or until tender, then bake in air-fryer for 7 minutes or until outside is slightly crispy).
2. In a small pot, combine 1/2 cup quinoa with 1 cup water and bring to a boil. Once boiling, cover with a lid and let simmer for about 15 minutes. Add salt and pepper to taste.
3. Heat a drizzle of olive oil in a skillet and add finely chopped sweet onion pieces. Cook until slightly browned. Add black beans, corn, and fresh salsa (2 tbsp). Stir to combine and cook for a few minutes. Then add cooked quinoa and stir again. Add salt and pepper to taste.
4. When sweet potato is fully cooked, slice in half (long-ways) and scoop out a small amount from each center (to allow for stuffing to sit inside). Fill each half with a generous scoop of the black bean/quinoa stuffing mixture.
5. Top with sliced avocado, 1 tbsp fresh salsa, spicy chipotle mayo, and fresh cilantro. Enjoy!