Quick & Dirty: Baked Sweet Potato with Spicy Black Beans and Corn

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Baked Sweet Potato with Spicy Black Beans and Corn: Simple and Satisfying!Β 

This post could be entitled “What to Make When You Don’t Feel like Cooking Sh*t” (sorry Mom, I know you don’t like the cursing but sometimes you just don’t feel like cooking sh*t). I did not feel like cooking, or even chopping, last night when I got home from work. Yet, I still wanted to eat something warm and comforting – stick-to-your-ribs cuisine. I started by baking a sweet potato (I always have a bunch of Russet and sweet potatoes on hand for moments like these – I usually always have a little Greek yogurt in my fridge and there’s really nothing simpler than a baked potato with plain Greek yogurt and chives for dinner when you’re not feeling it). I wanted something a little more than the plain baked potato/Greek yog combo that is my default go-to, so I rooted around in my pantry, found a jar of salsa, a can of black beans and I knew I had some sweet corn floating around in my freezer, so I threw them all together in a pot and came up with this laughably simple and surprisingly delicious meal last night. (Also, sweet potato + black beans is a phenomenal combination. One of my fave dishes that my sister and bro-in-law make is their vegan sweet potato and black bean enchiladas, which I will share with all of you the next time I whip some up with them – aaaaaaah-mazing).

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Ingredients for Baked Sweet Potato with Spicy Black Beans and Corn, plus Cataluna spice blend, and toppings: Avocado, sweet potato, cumin, black beans, salsa, frozen corn.

Baked Sweet Potato with Spicy Black Beans and Corn


  • 4 sweet potatoes
  • 1 can (16 oz) black beans, drained and rinsed
  • 1 jar (16 oz) of salsa (I’m the Spice Queen so I used Hot salsa – use whatever you like)
  • 1 cup frozen corn
  • 1 tsp cumin
  • 1/2 tsp Cataluna spice blend (pimeton and smoked cinnamon based – you can give a few shakes of cinnamon, smoked paprika, chili powder to taste to replace this)

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Step 1: Poke holes in your sweet potatoes on both sides with a fork, bake at 450Β°F for 40 minutes, or until tender.
Step 2: Meanwhile, put together your topping. In a medium saucepan, combine black beans, salsa, frozen corn, and spices.
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All of the ingredients in the saucepan ready to be mingled.

Step 3: Cover, and allow to simmer on medium-low for 15 minutes, stirring occasionally. If your baked potato is not done yet, turn heat all the way down to low and allow for the spices to meld until the potatoes are ready, stirring occasionally (if your beans are starting to stick, or the sauce is boiling off too fast, just turn the heat all the way off and leave the spicy bean mixture on the hot burner to stay warm until your potatoes are ready).
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The spicy black bean mixture simmering away while the potato is baking in the oven…

Step 4: Carefully remove the baked sweet potatoes from the oven and slice them all the way through down the middle.
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Careful when removing your potato from the oven and slicing it! It will be wicked hot. (Take if from the girl whose past burn injuries were 90% due to cooking).

Step 5: Spoon the spicy black bean mixture into the center of the potato. Top with cilantro and sliced avocados or plain Greek yogurt. Allow to cool for a few minutes so you don’t burn your tongue! Enjoy πŸ˜€
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Make sure you stuff that sucker full of the spicy black bean mixture – SO. DAMN. GOOD!

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Top it off with cilantro and sliced avocado or a big dollop of plain Greek yogurt (for extra protein).

Honestly, I was surprised when this came out as good as it did! It required no chopping and minimal cooking skills to create. Sometimes, you get lucky when you are just feeling uber lazy and are messing around in your kitchen trying to make something quick and dirty to eat for dinner. It’s super nutritious too: one medium sweet potato provides just about all of of your daily nutritional requirement of vitamin A and half of your vitamin C; and the black beans provide molybdenum, folate, fiber and protein. And best of all, the combination of sweet and savory with a little spice thrown in there is to DIE for and immensely satisfying! It’s the perfect easy meal for a cold, blustery night like last night. I hope you enjoy it as much as I did!

I hope this saves you from a take-out order of mediocre food. πŸ™‚

Happy Huuuuump Day! We’ve made it halfway to the weekend! Hooooray!!! πŸ˜€ πŸ˜€ πŸ˜€

Have a great day everyone! Sending you warming thoughts. ❀



21 thoughts on “Quick & Dirty: Baked Sweet Potato with Spicy Black Beans and Corn

  1. randomly I was thinking of doing a really similar variation this eve as I am in that special place where I don’t feel like cooking sh*t! feel a little encouraged that I am not the only one!


    • HAHAH!! We are totally on the same wavelength – you are DEF not the only one…I frequently don’t feel like cooking sh*t but usually just force myself over the hump. But there are some days, when you just can’t get that extra little push over and default to “meh” take out. I’ve promised myself no takeout til 2015 so I came up with this two nights ago which literally only involves opening a can and a jar of salsa…soooooo easy! Totally worth it! And much better for you than Chinese food.


  2. I’d like to hear more about how you get your protein in being that you are a vegetarian? How long have you been doing that…all of your life? Very cool! Sweet potatoes are go good for you and an excellent source of complex carbs.


    • Hiii Chelsea! I knewww that question was coming. I’ll do one better, I will post about how I get the prots (soon)! I’ve been a vegetarian for ~17 years, and I was raised in a family of meat-eaters (I’m half Italian) so I’m really the odd one out. My sister, who I think I’ve mentioned on B&B in past posts, has her PhD in Nutrition, and so she always keeps me on track with getting enough of everything I need nutritionally (she’s obv a fantastic resource). The most important part, I’ve found, is that you can’t be a picky vegetarian – and you have to be willing to try different foods to incorporate in your diet. I usually do a lot of quick “cheats” when I’m busy, I pre-make baked tofu every week for snacking/topping off my salad, I add protein powder to my smoothies if I feel it’s necessary. Because I’m so active (like you!), I really strive for balance between carbs/prots/fats so I’m covering all bases. I make sure to incorporate a little bit of protein during every meal, and I used MyFitnessPal app a while back to see how I was doing, and I was getting ~100g of protein every day with the “normal” foods I ate. So, even though that’s the first question I get from all of my omnivorous friends, it’s really not as difficult to get enough protein from plant sources as you’d think! I also eat dairy and eggs on occasion (no fish/shellfish though – only oysters, and it’s all long story for another time, haha) so those are easy ways to fulfill my protein needs for the day (On a day to day basis, I eat about 80% vegan because I’m lactose intolerant, but I will have one Greek yogurt a day as a snack, or whey powder in my smoothie, or an omelet for brunch on the weekend, etc). I feel like after 17 years I’m a pro. When I first became a vegetarian, my mom was obsessed (as moms are) with me getting enough protein. Now-a-days, my sister worries that I may have too much, so I keep it in check to avoid stressing my kidneys. πŸ™‚ I hope that was helpful and answered your question (for now! More to come!).

      Liked by 1 person

    • It is! I love sweet potato and black bean enchiladas! When I go to their house, I’m like can we make those enchiladas, por favor? So delicious! Do you guys use Daiya cheese? That sh*t is the bomb dot com. For real. πŸ™‚


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