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Rachel White

Black Bean Stuffed Sweet Potato Recipe

A hearty vegetarian meal featuring roasted sweet potatoes filled with seasoned black beans, fresh vegetables, and bright toppings for a nourishing dish.

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 can 15 oz black beans, drained and rinsed
  • ½ cup diced red bell pepper
  • ¼ cup finely chopped red onion
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lime juice
  • ½ cup corn kernels
  • 1 avocado diced
  • ¼ cup chopped fresh cilantro
  • ¼ cup plain Greek yogurt or plant based alternative

Method
 

  1. Preheat oven to 400°F and line baking sheet.
  2. Pierce each sweet potato several times with fork.
  3. Rub skins lightly with olive oil.
  4. Place potatoes on baking sheet and roast 40 to 45 minutes until tender.
  5. While potatoes bake, heat skillet over medium heat.
  6. Add black beans, bell pepper, onion, corn, cumin, smoked paprika, salt, and black pepper.
  7. Cook mixture 5 to 7 minutes, stirring occasionally.
  8. Remove skillet from heat and stir in lime juice.
  9. Slice roasted sweet potatoes lengthwise carefully.
  10. Fluff interior gently with fork.
  11. Spoon black bean mixture generously into each potato.
  12. Top with diced avocado, chopped cilantro, and yogurt.
  13. Serve warm immediately.

Notes

Nutritional Values (Per Serving)

Calories: 420
Total Fat: 11g
Saturated Fat: 2g
Carbohydrates: 70g
Fiber: 14g
Protein: 15g
Vitamin A: 380%
Vitamin C: 35%
Iron: 20%
Folate: 30%
Potassium: 25%

Additional Notes and Tips

  • Add jalapeño for extra heat.
  • Sprinkle shredded cheese for richer flavor.
  • Use salsa instead of yogurt for lighter topping.
  • Roast potatoes ahead for faster assembly.
  • Store leftovers refrigerated up to three days.