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 sweet potatoes and a creamy black bean filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Veggie Scrambled Eggs on Toast and Easy Sun-Dried Tomato Spinach Grilled Cheese.

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 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp lime juice
• Optional: Diced avocado
• Optional: Chopped fresh cilantro
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or pico de gallo
• Optional: Crumbled bacon or chorizo

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

1. Prepare sweet potatoes: Prick sweet potatoes with a fork, then microwave for 5-7 minutes or until soft. Alternatively, bake at 400°F (200°C) for 45-60 minutes.
2. Cook black bean mixture: Heat olive oil in a pan, add onion and garlic, then cook until softened. Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Stuff sweet potatoes: Cut sweet potatoes in half lengthwise, then scoop out some of the flesh to make room for the filling. Mix the scooped flesh with the black bean mixture and cheese. Stuff each sweet potato half with the mixture.
4. Bake and serve: Place stuffed sweet potatoes on a baking sheet, then bake at 375°F (190°C) for 15-20 minutes or until heated through and cheese is melted. Serve with your favorite 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 fridge for up to 4 days. Make-ahead tip: You can prepare the black bean mixture and stuff the sweet potatoes up to 1 day in advance. Store in the fridge until ready to bake.

Freezing Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Freeze uncooked stuffed sweet potatoes for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

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 become slightly soggy.

Recipe Notes

• Chef tip: For a lighter version, use Greek yogurt instead of sour cream and skip the cheese.
• Best substitution: If you don't have black beans, you can use canned pinto beans or kidney beans instead.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your sweet potatoes are not softening properly, try piercing them with more holes or cooking them for longer intervals.

Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp lime juice

Optional Toppings

• Diced avocado
• Chopped fresh cilantro
• Sour cream or Greek yogurt
• Salsa or pico de gallo
• Crumbled bacon or chorizo

Instructions

1. Prepare sweet potatoes: Prick sweet potatoes with a fork, then microwave for 5-7 minutes or until soft. Alternatively, bake at 400°F (200°C) for 45-60 minutes.
2. Cook black bean mixture: Heat olive oil in a pan, add onion and garlic, then cook until softened. Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Stuff sweet potatoes: Cut sweet potatoes in half lengthwise, then scoop out some of the flesh to make room for the filling. Mix the scooped flesh with the black bean mixture and cheese. Stuff each sweet potato half with the mixture.
4. Bake and serve: Place stuffed sweet potatoes on a baking sheet, then bake at 375°F (190°C) for 15-20 minutes or until heated through and cheese is melted. Serve with your favorite toppings.

Notes

• Chef tip: For a lighter version, use Greek yogurt instead of sour cream and skip the cheese.
• Best substitution: If you don't have black beans, you can use canned pinto beans or kidney beans instead.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your sweet potatoes are not softening properly, try piercing them with more holes or cooking them for longer intervals.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze uncooked stuffed sweet potatoes for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
• 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 become slightly soggy.
• Make ahead: You can prepare the black bean mixture and stuff the sweet potatoes up to 1 day in advance. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 450
• Protein: 18g
• Fat: 12g
• Carbs: 70g
• Fiber: 12g
• Sugar: 6g
• Sodium: 700mg
• 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!