Stuffed Sweet Potatoes & Black Beans

0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time:  10 minutes

Cooking time: 55 minutes


  • 4 small sweet potatoes (about 200–250g each)
  • 400g can black beans, rinsed, drained
  • 2 large vine-ripened tomatoes, diced
  • 2 shallots, thinly sliced
  • 1 long jalapeño or green chilli, seeded, finely chopped
  • 2 tablespoons chopped coriander leaves, plus extra, to garnish
  • 1/2 cup grated reduced-fat cheddar
  • 1/2 firm ripe avocado, diced
  • 4 cups mixed salad leaves, to serve


  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Scrub sweet potatoes and pat dry with paper towel; prick all over with a fork. Place potatoes on prepared tray; bake, turning after 20 minutes, for 40–45 minutes, or until soft when pierced with a skewer. Leave cooked potatoes to cool for 10 minutes.
  2. Meanwhile, make filling: Mix beans with tomatoes, shallots, jalapeño (or chilli), coriander and half the cheese in a large bowl; season with cracked black pepper.
  3. Score potato tops lengthways with a long cut. Open potatoes gently; mash flesh lightly with a fork. Spoon one-quarter of the filling into each potato; scatter with remaining cheese. Return potatoes to oven and bake for another 5–10 minutes, or until filling is hot and cheese melts.
  4. Top potatoes with avocado, garnish with extra coriander and serve with mixed salad leaves.

Recipe kindly provided by the Australian Healthy Food Guide – for more recipes visit their website.

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