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 perfectly crispy skin and creamy, flavorful filling. The warm, cozy sweet potatoes are filled with a light, fresh black bean mixture, making it a better than takeout meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy High Protein Grilled Chicken Cobb Salad for Summer and Garlic Roasted Cabbage Steaks with Smoky Spices.

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
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Optional: Chopped green onions
• Optional: Diced avocado
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or pico de gallo
• Optional: Fresh cilantro, chopped

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

1. Preheat the oven: Preheat the oven to 425°F (220°C).
2. Prepare the sweet potatoes: Pierce the sweet potatoes with a fork, then rub them with 1 tbsp of olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender.
3. Cook the black bean filling: While the sweet potatoes are baking, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the onion, garlic, and jalapeño (if using), and cook until softened, about 5 minutes. Add the black beans, corn, cumin, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper (if using). Cook for an additional 5-7 minutes, stirring occasionally. Season with salt and pepper to taste. If you have an immersion blender, blend half of the mixture for a creamier texture. If not, you can mash some of the beans with a fork or potato masher.
4. Stuff the sweet potatoes: Once the sweet potatoes are tender, carefully cut a slit in the top of each one and press the ends to open them up. Stuff each potato with the black bean filling, pressing down gently to make room for the cheese. Top each potato with shredded cheese and return them to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
5. Serve: Serve the stuffed sweet potatoes hot, topped with your favorite toppings. Enjoy!

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

Short-Term Storage

Store in an airtight container in the fridge. Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The black bean filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Freezing Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Freeze leftover stuffed sweet potatoes for up to 2 months. Thaw in the refrigerator overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The skin may become soggy.

Recipe Notes

• Chef tip: For a vegetarian version, omit the cheese or use a dairy-free alternative.
• Best substitution: You can substitute the black beans with pinto beans or kidney beans.
• Make-ahead: The stuffed sweet potatoes can be assembled up to 1 day in advance and stored in the refrigerator. Bake as directed before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sweet potatoes are browning too quickly, tent them with aluminum foil.

Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

⏱

Prep

15 mins

🍳

Cook

50 mins

⏳

Total

65 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
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tbsp olive oil
• Salt and pepper, to taste

Seasonings

• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste

Optional Toppings

• Chopped green onions
• Diced avocado
• Sour cream or Greek yogurt
• Salsa or pico de gallo
• Fresh cilantro, chopped

Instructions

1. Preheat the oven: Preheat the oven to 425°F (220°C).
2. Prepare the sweet potatoes: Pierce the sweet potatoes with a fork, then rub them with 1 tbsp of olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender.
3. Cook the black bean filling: While the sweet potatoes are baking, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the onion, garlic, and jalapeño (if using), and cook until softened, about 5 minutes. Add the black beans, corn, cumin, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper (if using). Cook for an additional 5-7 minutes, stirring occasionally. Season with salt and pepper to taste. If you have an immersion blender, blend half of the mixture for a creamier texture. If not, you can mash some of the beans with a fork or potato masher.
4. Stuff the sweet potatoes: Once the sweet potatoes are tender, carefully cut a slit in the top of each one and press the ends to open them up. Stuff each potato with the black bean filling, pressing down gently to make room for the cheese. Top each potato with shredded cheese and return them to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
5. Serve: Serve the stuffed sweet potatoes hot, topped with your favorite toppings. Enjoy!

Notes

• Chef tip: For a vegetarian version, omit the cheese or use a dairy-free alternative.
• Best substitution: You can substitute the black beans with pinto beans or kidney beans.
• Make-ahead: The stuffed sweet potatoes can be assembled up to 1 day in advance and stored in the refrigerator. Bake as directed before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sweet potatoes are browning too quickly, tent them with aluminum foil.

Storage

• Fridge: Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze leftover stuffed sweet potatoes for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The skin may become soggy.
• Make ahead: The black bean filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Nutrition Per Serving

• Calories: 450
• Protein: 18g
• Fat: 12g
• Carbs: 70g
• Fiber: 15g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 20mg
• Sat. Fat: 5g

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!