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Sweet Potatoes with Cilantro Black Beans

As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 4 medium sweet potatoes (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1 small sweet red pepper, chopped
  • 2 green onions, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup salsa
  • 1/4 cup frozen corn
  • 2 tablespoons lime juice
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic salt
  • 1/4 cup minced fresh cilantro
  • Additional minced fresh cilantro, optional


  • Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro.
  • With a sharp knife, cut an "X" in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.
Nutrition Facts
1 potato with 1/2 cup black bean mixture: 400 calories, 6g fat (1g saturated fat), 0 cholesterol, 426mg sodium, 77g carbohydrate (26g sugars, 12g fiber), 11g protein.

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