Black Bean Stuffed Sweet Potatoes

These Black Bean Stuffed Sweet Potatoes combine the natural sweetness of roasted sweet potatoes with a savory, spiced black bean filling that’s seasoned with cumin, garlic, and chili powder for the perfect flavor balance. Topped with melted cheddar cheese and fresh cilantro, each bite delivers both comfort and nutrition in one wholesome package. They’re hearty enough to serve as a main course yet versatile enough to work as a satisfying side dish.

If you love this combination of sweet and savory flavors, you’ll also enjoy our Vegan Spicy Potato Kale Bowls for another nutrient-packed vegetarian option. For more protein-rich comfort dishes, try our Ground Turkey Sweet Potato Skillet or Sweet Potato & Chicken Skillet—both deliver that same satisfying, wholesome experience with different flavor profiles.

Black Bean Stuffed Sweet Potatoes

Recipe by Daily Disher

Hearty and flavorful Black Bean Stuffed Sweet Potatoes—roasted sweet potatoes filled with a zesty black bean and veggie mixture, topped with melted cheddar for a satisfying, nutrient-packed meal.

Course: DinnerCuisine: MexicanDifficulty: Easy

5.0 from 1 vote

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Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

250

kcal

1

hour 

Ingredients

• 4 medium sweet potatoes

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 large red bell pepper, diced

• 15 ounces canned black beans, rinsed and drained

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon salt

• 1 tablespoon lime juice

• 1/4 cup fresh cilantro, chopped

• 1 cup shredded cheddar cheese

Directions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for the sweet potatoes.
• Pierce the sweet potatoes with a fork all over, then place them on the baking sheet and bake for about 45 minutes until tender.
• While the sweet potatoes are baking, heat olive oil in a pan over medium heat, and add the onion and garlic to sauté.
• Add the red bell pepper to the pan and continue to sauté until the vegetables are soft, about 5 more minutes.
• Stir in the black beans, cumin, chili powder, and salt, cooking until the mixture is heated through and fragrant.
• Remove the pan from heat and add lime juice and cilantro to the mixture, stirring well to combine all the flavors.
• Once sweet potatoes are done baking, slice them in half lengthwise, and scoop out a portion of the flesh to create space.
• Fill the sweet potatoes with the black bean mixture and top with shredded cheddar cheese to finish the stuffing.
• Return the stuffed sweet potatoes to the oven to melt the cheese, which should take about 5-10 minutes.
• Serve immediately, optionally garnished with extra cilantro or a squeeze of lime for added freshness and flavor.

Nutrition Facts

• Total number of serves: 4
• Calories: 250kcal
• Cholesterol: 0mg
• Sodium: 620mg
• Potassium: 400mg
• Sugar: 8g
• Protein: 6g
• Calcium: 60mg
• Iron: 2mg

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For more plant-based powerhouses, our Roasted Chickpea & Veggie Bowl and Vegan Crunchy Thai Quinoa Salad deliver satisfying nutrition that are perfect for healthy eating goals. When you’re craving southwestern flavors, the Green Chile Chicken and Rice Casserole and Crispy Poblano Chicken Tacos bring bold, spicy heat to your dinner table. Need more comforting one-dish meals? Our Hamburger Steak in Creamy Dill Sauce and Seared Scallops with Spicy Cajun Cream Sauce offer that same hearty, satisfying comfort you’ll love.

Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.