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D Stuffed Sweet Potatoes With Beans And Guacamole

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Makes: 2 servings adjust



  • 2 medium Sweet Potato
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Salt
  • 12 teaspoon Cayenne Pepper
  • 12 teaspoon Cumin

Step 1

Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.


  • 1 Red Onion, chopped
  • 2 cloves Garlic
  • 1 can Black Beans, rinsed, drained
  • 34 cup Vegetable Broth

Step 2

Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.


  • 1 medium Avocado
  • 3 tablespoons Fresh Cilantro
  • 2 tablespoons Lime Juice

Step 3

Mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.


  • 2 cups Baby Spinach

Step 4

Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.


  • 1 ounce Queso Fresco

Step 5

Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
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