Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema

Healthy meals that are fast, easy, and don’t taste like health food are my kind of meals.

And this is right up my alley for warm, hearty, vegan, gluten-free comfort food.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

After spending the day in the kitchen fussing over stacks of cookies and slices of cake, the last thing I ever do for dinner is create a fussy one.

I could live on squash, steamed Brussels sprouts, and spoonfuls of Honey Roasted Butterscotch White Chocolate Peanut Butter, but for my family’s sake, I try to get a bit more creative.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

These cheesy stuffed sweet potatoes are a great way to spruce things up, but in a very low-key and easy way. They’re ready from start to finish in 15 minutes, and they’re a family favorite.

The recipe is written for one sweet potato, but if you need more, double, quadruple, etc.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

Begin by microwaving one sweet potato for about 7 to 10 minutes, depending on the size. You could roast the potato in the oven for about 45 minutes, but I don’t want to run my oven that long for just one potato, and I don’t find the micro compromises the taste or texture.

Since I usually one make 1 or 2 potatoes at a time, the micro is great for me, but if you’re making 4 to 6 potatoes, the oven is likely a better choice.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

I stuffed the potato with Trader Joe’s Cowboy Caviar Salsa. If you don’t have a TJ’s, use a chunky, hearty, texture-laden bean and corn salsa instead. There are so many to choose from in most grocery stores.

You can also use canned blacked beans, canned or frozen corn, and hit it with a little chipotle seasoning, but I think prepared salsas are a big time saver, and they’re always packed with flavor.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

Top with shredded cheese (or vegan cheese) and pop it under the broiler just until the cheese is bubbly.

Watch your potatoes closely so they don’t burn. Broilers are very unforgiving.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

For added flavor, plant-based creaminess, and some healthy fat to help me feel full and satisfied, I made avocado crema for drizzling. It’s optional, and if you prefer plain potatoes, great.

Simply blend together avocado, sour cream, lime juice, and salt before drizzling over the potatoes. It’s creamy and cooling against the spicier salsa-stuffed potatoes, and adds so much extra flavor. The lime juice and avocado, along with the cilantro garnish, really add a Mexican or Southwestern-inspired flair.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

The only caveat with the avocado crema is that it makes more than you’ll use for one sweet potato. You could use half of an avo and half of a lime, but that’s silly to me, and I may as well just blend all of it. After the photos were done, drizzling turned into drenching. I used about 8 times what’s shown. Not photogenic, but highly tasty.

The extra is great as a guacamole-like dip for chips. If you’re making 4 or 6 potatoes to serve a larger crowd, you won’t have any issue using it all at once.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

The soft sweet potato flesh, the crispy skin, the chunky texture of the filling, and the melted cheese, contrasted with the smooth avocado crema, provide so many textures in every bite.

Between the protein in the beans and cheese, the healthy fats in the avo, the fiber from the corn, beans, potato, and avocado, the potatoes are very hearty and will keep you full for hours. No meat necessary.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

If you have no idea what to make for dinner, but know you don’t have much time to do it in, yet don’t want to break your caloric or financial budget with takeout or delivery, here you go.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

Sticking to those New Years resolutions is easy.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

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Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, gluten-free)

A healthy, filling, vegan, and gluten free meal by way of a sweet potato. There's protein from the beans and cheese, and fiber in the corn, beans, avocado, and sweet potato keep you full and satisfied for hours. The rich creaminess of the avocado cream adds healthy fats and luscious creaminess to the hearty, texture-stuffed potato. Recipe is written for 1 sweet potato, but double, triple, quadruple, etc. the recipe as needed. Avocado crema portion of the recipe makes more than you'll need for 1 sweet potato, but I prefer to use 1 avocado and 1 lime rather than halving them. I use the extra as a guacamole-like dip with chips. If you're making 3-4+ sweet potatoes, you won't have any issue using it up right away.

Yield: makes 1 potato, double, triple, quad, etc. as desired

Prep Time: 10 minutes

Cook Time: 7 to 10 minutes micro, 3 minutes broiler

Total Time: about 20 minutes

Ingredients:

Sweet Potato and Filling
1 medium/large sweet potato
heaping 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 pepper, optional and to taste
heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, vegan cheese, etc.)

Avocado Crema
1 medium ripe Hass avocado, 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)
pinch salt, to taste
water, if necessary
cilantro, optional for garnishing

Directions:

  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.

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126 Responses to “Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema”

  1. #
    51
    Katrina @ Warm Vanilla Sugar — January 10, 2014 at 9:58 am

    That crema looks killer!

    Reply

  2. #
    52
    Trish - Mom On Timeout — January 10, 2014 at 11:14 am

    How is it that you can make even healthy food look drool-worthy Averie? I must have stared at the pic for a full five minutes! Your lighting is just gorgeous! You’ve just inspired a trip to TJs this weekend. It’s been WAY too long :)

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:17 pm

      Thanks, Trish! Glad you love this recipe and thanks for the pin to the BHG board. I appreciate it! :) And I took my time with these photos and had to wait for the right lighting but glad I found it :)

      Reply

  3. #
    53
    Krista @ Joyful Healthy Eats — January 10, 2014 at 11:21 am

    Ok, first off. Gorgeous pictures! Secondly, LOVE Tex-Mex stuffed sweet potatoes. I am all over that cowboy cavier from Traders Joes and that Avocado Crema. Can’t wait to spice up my next sweet potatoes with your twist. Thanks Averie! Pinning and sharing on social media! :) Have a great weekend chica!

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:16 pm

      Thanks for the great comment, the pin, and hope you get to try these sometime! :)

      Reply

  4. #
    54
    sippitysup — January 10, 2014 at 2:18 pm

    I swear to you that I have been planning a twice baked sweet potato for ages. You truly inspire me. GREG

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 3:05 pm

      Well great minds think alike then :) And I am truly flattered that I inspire you! I feel like it’s the other way around! :)

      Reply

  5. #
    55
    Carole — January 10, 2014 at 3:01 pm

    So stunningly beautiful, Avery! I’m with Trish on her comment that you make healthy food look so amazingly good! Your beautiful photo tells the story that lighting is key. So happy you got such great picture; pinning to Pinterest!

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 3:04 pm

      Thanks for the compliments and the pin!

      Reply

  6. #
    56
    Kiersten @ Oh My Veggies — January 10, 2014 at 3:34 pm

    I would totally eat the heck out of one of these for dinner. And who knew that stuffed potatoes could be so beautiful?! Dang!

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 3:54 pm

      You make some extremely gorgeous food out of like…brown rice. As plain as it can be yet you make it look like a supermodel :)

      Reply

  7. #
    57
    Christina @ The Beautiful Balance — January 10, 2014 at 9:31 pm

    LOVE your savory recipes! I am definitely going to be on the lookout for the TJ’s salsa next time I’m there.

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 10:40 pm

      Thank you & yes you’ll love it!

      Reply

  8. #
    58
    Laura Dembowski — January 11, 2014 at 5:28 am

    I love turning vegetables, especially sweet potatoes, into dinner. I had a baked sweet potato topped with diced avocado the other night. So good. I always bake my sweet potatoes but it takes way longer than 45 minutes – more like 90!

    Reply

    • Averie Sunshine replied: — January 11th, 2014 at 11:40 am

      90 minutes to bake 1 sweet potato? They must be big or you’re baking on a lower temp. I know you’re oven is working properly because you’re a baker, so if that was wonky, you’d have looked into that already :)

      Reply

      • Laura Dembowski replied: — January 11th, 2014 at 12:00 pm

        I bake on 400. Some of the potatoes are rather big. I don’t know what the deal is. My ovens can be a bit strange. Some things bake faster than I expect, others slower, the top oven is different from the bottom. It’s crazy! And they’re only 2 years old!

  9. #
    59
    Kira @ The Healthable Old Soul — January 11, 2014 at 1:42 pm

    What a great idea!!! I love using things with sweet potatoes (not just because they add a natural sweetness) but because of the healthy nutrients they can add to your dish!

    Reply

  10. #
    60
    Nutmeg Nanny — January 11, 2014 at 2:42 pm

    My mouth is watering all over the place for this deliciousness! YUM! Talk about flavorful :)

    Reply

  11. #
    61
    Paula — January 11, 2014 at 4:21 pm

    I made these tonight and they went down so well!! Love all the southwestern flavors and it was a nice change for our usual sweetly topped sweet potatoes. I found some roasted corn salsa in the deli and added black beans. All so easy…and we have a batch of salad dressing too with the rest of the avocado. I think this is even easy enough for Jon to make later this week (he has said he’d like to do a little more cooking)! Oh–a little off topic but I roasted a spaghetti squash earlier today and just left it whole. OMG it is so much easier to deal with. I think I can safely say I’ll never cut a raw spaghetti squash again!

    Reply

    • Averie Sunshine replied: — January 11th, 2014 at 4:27 pm

      Glad that you loved these and they totally worked for you and that your salsa improv worked, as well as now having salad dressing with the extra crema! And yes the whole-roasting method…SO much easier! I do the same thing w/ kabocha, too. Just pop em in for 45 mins at 375. I test by squeezing, and then sometimes I will shut oven off and just let it sit in there for another 15 mins, depending on how the squeeze/firmness was. So easy and successful, EVERY time!

      Reply

  12. #
    62
    Chung-Ah | Damn Delicious — January 12, 2014 at 9:49 am

    Oh man – you had me at “stuffed”! And how did you know that sweet potatoes are my ultimate weakness? I absolutely love this healthy twist!

    Reply

  13. #
    63
    Katrina @ In Katrina's Kitchen — January 13, 2014 at 12:45 pm

    Oh wow! With how crazy my diet has been lately and all the restrictions… I’m SO loving this one! Totally up my alley!!

    Reply

    • Averie Sunshine replied: — January 13th, 2014 at 12:48 pm

      I can only imagine the restrictions but glad this would work!

      Reply

  14. #
    64
    Jaime — January 13, 2014 at 4:06 pm

    Eating this right now! So good and fast and easy!! Thanks for sharing!

    Reply

    • Averie Sunshine replied: — January 13th, 2014 at 4:16 pm

      Thanks for trying it & glad you’re enjoying it! :)

      Reply

  15. #
    65
    Caroline — January 13, 2014 at 11:46 pm

    Hi, I’m stopping by from the Tuesday Talent Show at Chef in Training. These look absolutely delicious! I’m going to have to give these a try. Pinning now.

    Reply

    • Averie Sunshine replied: — January 13th, 2014 at 11:55 pm

      thanks for stopping by, saying hi, & pinning! :)

      Reply

  16. #
    66
    Ashley — January 14, 2014 at 9:37 am

    This was so yummy! I used canned mexi corn and black beans and just tossed them with some home canned salsa. The avocado crema on top was delish! We also has some seasoned chicken breasts on top to make it more filling. This will definitely be added to our regular meal rotation. :)

    Reply

    • Averie Sunshine replied: — January 14th, 2014 at 12:43 pm

      Thanks for trying this, Ashley, and glad you loved it enough to put it into regular rotation! Wonderful to hear :)

      Reply

  17. #
    67
    Kevin @ Closet Cooking — January 15, 2014 at 4:39 pm

    These stuffed potatoes sound so good!

    Reply

    • Averie Sunshine replied: — January 15th, 2014 at 5:48 pm

      I’m sure you have like 17 similar recipes on your site :)

      Reply

  18. #
    68
    Louisa [Living Lou] — January 20, 2014 at 3:53 pm

    I’ve made a similar dish to this before but never with avocado crema which sounds absolutely delicious! Will have to try this next time I’m cooking with sweet potatoes!

    Reply

  19. #
    69
    Shaz — January 20, 2014 at 5:11 pm

    Hi Averie,

    I just made these for dinner and oh man they are more delicious than they look!!! And they looked amazing!! It was super quick, super easy and super filling…oh man I will be making this weekly!! My husband was amazed and is officially in love with sweet, sweet potatoes!

    Thanks for another fab recipe,this is the third or forth recipe I have tried from your site and they have all been delicious. I’m a PB lover too!

    Reply

    • Averie Sunshine replied: — January 20th, 2014 at 5:30 pm

      Thanks for trying this recipe and glad to know that you and your hubs are both fans! Thanks for trying other recipes and glad they’ve all been successes!

      Reply

  20. #
    70
    bev@bevcooks — February 4, 2014 at 1:06 pm

    Stunning, stunning! I could go for 25 of these right about now.

    Reply

  21. #
    71
    Aurica — February 14, 2014 at 3:18 am

    it look’s so divine, great and live color, i got to try this because it makes me drool only when i look at it, so crunchy and delicious

    Reply

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