Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Easy Black Bean Stuffed Sweet Potatoes are the perfect quick dinner. After making this many times, I’ve discovered the trick to crispy skins and creamy black beans. The warm, cozy flavors will remind you of your favorite Mexican restaurant. Try it with my Classic Italian Cream Bombs Filled with Vanilla Custard for dessert! If you love recipes like this, you’ll also enjoy Try these Classic Italian Cream Bombs Filled with Vanilla Custard for dessert! and Serve these Black Bean Stuffed Sweet Potatoes with a side of Mediterranean Grilled Peach and Prosciutto Salad with Burrata..

What You'll Need for Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 large sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Juice of 1 lime
• 1 tbsp olive oil
• Optional: Avocado slices
• Optional: Sour cream or Greek yogurt
• Optional: Fresh cilantro
• Optional: Diced tomatoes
• Optional: Sliced green onions
• Optional: Hot sauce or salsa

How to Make Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

1. Prepare Sweet Potatoes: Prick sweet potatoes with a fork, then rub with olive oil, salt, and pepper. Bake at 400°F (200°C) for 45-60 minutes or until tender.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño (if using). Cook until softened, about 5 minutes.
3. Make Black Bean Filling: Add black beans, corn, cumin, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) to the skillet. Cook for 5 minutes, stirring occasionally. Stir in lime juice and cilantro.
4. Stuff Sweet Potatoes: Cut a slit in the top of each sweet potato and press the ends to open. Stuff each potato with the black bean mixture and top with shredded cheese.
5. Broil and Serve: Place stuffed sweet potatoes on a baking sheet and broil for 2-3 minutes or until cheese is melted and bubbly. Serve with desired toppings.

Storing & Reheating Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Prepare the black bean filling and stuff the sweet potatoes up to 1 day ahead. Store in the refrigerator until ready to broil and serve.

Freezing Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Freeze stuffed and uncooked sweet potatoes for up to 2 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The texture may be slightly softer.

Recipe Notes

• Chef tip: For a vegan version, omit the cheese or use a dairy-free alternative.
• Best substitution: Substitute black beans with pinto beans or kidney beans for a similar flavor profile.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sweet potatoes are not tender after baking, continue to bake for an additional 10-15 minutes or until tender.

Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

⏱

Prep

15 mins

🍳

Cook

50-65 mins

⏳

Total

65-80 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 4 large sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Juice of 1 lime
• 1 tbsp olive oil

Optional Toppings

• Avocado slices
• Sour cream or Greek yogurt
• Fresh cilantro
• Diced tomatoes
• Sliced green onions
• Hot sauce or salsa

Instructions

1. Prepare Sweet Potatoes: Prick sweet potatoes with a fork, then rub with olive oil, salt, and pepper. Bake at 400°F (200°C) for 45-60 minutes or until tender.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño (if using). Cook until softened, about 5 minutes.
3. Make Black Bean Filling: Add black beans, corn, cumin, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) to the skillet. Cook for 5 minutes, stirring occasionally. Stir in lime juice and cilantro.
4. Stuff Sweet Potatoes: Cut a slit in the top of each sweet potato and press the ends to open. Stuff each potato with the black bean mixture and top with shredded cheese.
5. Broil and Serve: Place stuffed sweet potatoes on a baking sheet and broil for 2-3 minutes or until cheese is melted and bubbly. Serve with desired toppings.

Notes

• Chef tip: For a vegan version, omit the cheese or use a dairy-free alternative.
• Best substitution: Substitute black beans with pinto beans or kidney beans for a similar flavor profile.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sweet potatoes are not tender after baking, continue to bake for an additional 10-15 minutes or until tender.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze stuffed and uncooked sweet potatoes for up to 2 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The texture may be slightly softer.
• Make ahead: Prepare the black bean filling and stuff the sweet potatoes up to 1 day ahead. Store in the refrigerator until ready to broil and serve.

Nutrition Per Serving

• Calories: 470
• Protein: 18g
• Fat: 12g
• Carbs: 75g
• Fiber: 14g
• Sugar: 7g
• Sodium: 600mg
• Cholesterol: 25mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!