Black Bean And Corn Salad Stuffed Sweet Potatoes Recipes

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BLACK BEAN AND CORN SALAD STUFFED SWEET POTATOES



Black Bean and Corn Salad Stuffed Sweet Potatoes image

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

Provided by Kelley

Number Of Ingredients 13

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
1/2- 1 cup shredded pepper jack cheese
1 avocado, diced
1 lime, cut into wedges

Steps:

  • Preheat oven to 375F degrees.
  • Place sweet potatoes on a large rimmed baking sheet. Roast for 60-75 minutes until sweet potatoes are just tender and cooked through.
  • 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.
  • 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.)
  • Broil the sweet potatoes until cheese is melted- about 2 minutes.
  • 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.

BLACK BEAN AND SWEET POTATO QUESADILLAS



Black Bean and Sweet Potato Quesadillas image

I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!

Provided by Holly L

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
  • Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
  • Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
  • Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g

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