Baked Sweet Potato with Black Beans

We interrupt regular programming to bring you an extra Secret Recipe Club post today!  (New to Amy’s Cooking Adventures or SRC?  Click here and here).

Yesterday afternoon, I received an e-mail about an orphaned blog from last Monday’s reveal.  SRC participants try our hardest to make sure that everyone gets recognition on reveal days, and when they don’t, volunteers are called upon.  When I heard about this slip up, I was more than happy to help.

The blog in question was Groundcherry: Sustainable Cooking for One.  It is a blog dedicated to eating local, sustainable foods.  Most of the recipes are also gluten free and are meant to serve one person!  Where was this blog when I was single?

As I looked through the delicious recipes at Groundcherry, I was drawn to the Baked Sweet Potato with Black Beans.  See, there was a single sweet potato sitting on my counter since Thanksgiving, just asking to be used (and the cookies I was baking took an unbelievably long time and I didn’t have dinner ready.)  So, I made my kids sandwiches, my husband a frozen pizza, and I had this lovely sweet potato (my husband was totally jealous!)  This is a great recipe for lunch or dinner, especially if you’re in a hurry, since it is done in under 10 minutes!

Recipe notes:
*You can also bake the potatoes in the oven for a crispier skin (don’t forget to eat the skin – it’s full of nutrients!)
*If you’re serving two instead of one, just double everything, using the entire can of black beans.

Baked Sweet Potato with Black Beans

1 medium sweet potato
1 cup black beans, drained and rinsed
2 tbsp salsa
Splash of olive oil (about ½ tsp)
Dash of ground cumin
Dash of chili powder
¼ an avocado, sliced
Dollop of sour cream
1-2 tbsp shredded cheddar jack cheese

Scrub the sweet potato to remove any dirt.  Pierce the sweet potato with a fork several times.

Place the sweet potato on a plate and microwave for 3 minutes.  Flip, and cook for an additional 3 minutes.

Meanwhile, stir together the beans, olive oil, salsa, chili powder and spices.

Slice the cooked sweet potato and fill with black beans (some may have to go on the side).  Microwave for 45 seconds to heat through.  Top with the avocado, sour cream, and cheese. 



  1. Mmm, this looks so amazing and comforting. I love the gorgeous avocado slices, too! What a great recipe - I can't wait to have enough posts to participate in the club!

  2. Wonderful recipe! I like sweet potatoes but my husband doesn't so this is perfect for me!

  3. YUM! This looks like a really delicious and healthy dinner...I definitely want to try it soon!

  4. What a wonderful selection Amy. Full of flavor and protein it is a whole meal in one! My husband would Love this so it is on my To Make list!!

  5. Looks like a great quick and delicious meal perfect for me. I love sweet potatoes! LOL

  6. LOve, love, love it. I am eating so many sweet potatoes these days and love the idea of eating it Mexican-style. Yum!

  7. It stinks to have an orphaned blog on the SRC...happened to me once b/c they were having computer trouble. Thanks for taking up the challenge and doing such a great job!

  8. Exactly. When I was single!! Course we didn't have the internet then, but it would have been helpful.

    Looks tasty.

  9. This looks like a fantastic meal. I am going to have to recreate it. Thanks for choosing a tasty meal.


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