Roasted sweet potatoes with all the fixings! This recipe stuffs fajita-inspired veggies and beans into sweet potatoes. Pile them high with toppings, like guacamole and sour cream, then dig in.
Sweet potatoes: Poke the sweet potatoes all over with a fork. Arrange sweet potatoes on a parchment line baking sheet and bake until soft when poked with a knife, 45 to 55 minutes.
Spiced Black Beans: Meanwhile, heat oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic, cumin, paprika, salt, and oregano. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Add beans, broth and bay leaves. Partially cover with a lid, reduce heat to medium low, and simmer until most of the liquid is evaporated, 25 to 30 minutes.
Onions and Peppers: Heat oil in a skillet over medium-high heat. Add onion and bell pepper. Sauté until softened and brown on the edges, about 20 minutes. If the onions start sticking to the pan, add a splash of water to loosen. Reduce heat if needed to prevent burning. Transfer to a small bowl.
Jalapeno Corn: Return the skillet to the stove (no need to clean) and add oil. Add the corn and jalapeno. Saute until the corn is brown on the edges, 3 to 5 minutes. Stir in salt and pepper.
Assemble: Use a knife to cut a slit down the top of the each sweet potato. Stuff with beans, onion and peppers, and corn. Add toppings of your choice and dig in (see note 1).
Notes
Serving suggestions: These stuffed sweet potatoes can also be served with a side of rice.
Meal prep idea: Assemble the stuffed sweet potatoes, store in airtight containers, and reheat in the oven or microwave until heated through.