Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Easy Black Bean Stuffed Sweet Potatoes is a quick, cozy dinner that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping the sweet potatoes from drying out is to bake them separately first. The crispy skin and creamy beans make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Vegan Sun Dried Tomato Pasta and Pesto Eggs on Avocado Toast.

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 small onion, diced
• 1 bell pepper, 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 tbsp olive oil
• Optional: Fresh cilantro, chopped
• Optional: Sour cream or Greek yogurt
• Optional: Diced avocado
• Optional: Salsa or hot sauce

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 and sprinkle with salt. Bake at 400°F (200°C) for 20-25 minutes or until tender.
2. Sauté Vegetables: Heat olive oil in a pan, add onions and bell peppers, and cook until softened. Add garlic and cook for another minute.
3. Add Spices and Beans: Stir in cumin, chili powder, salt, and pepper. Add black beans and cook for 5 minutes.
4. Stuff and Bake: Cut a slit in each sweet potato, stuff with the black bean mixture, and top with shredded cheese. Bake for another 5-10 minutes or until cheese is melted and bubbly.

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: Prepare the black bean mixture ahead of time. Stuff and bake sweet potatoes just before serving.

Freezing Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

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

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 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 spicier dish, add a pinch of cayenne pepper or a diced jalapeño to the black bean mixture.
• Best substitution: Substitute black beans with pinto beans or kidney beans for a different flavor profile.
• Make-ahead: Prepare the black bean mixture ahead of time and store it in the fridge. When ready to serve, just stuff and bake the sweet potatoes.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sweet potatoes are not tender after baking, try piercing them with a fork and microwaving for 2-3 minutes before stuffing and baking.

Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

⏱

Prep

15 minutes

🍳

Cook

30 minutes

⏳

Total

45 minutes

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or Mexican blend)

Seasonings

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

Optional Toppings

• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Diced avocado
• Salsa or hot sauce

Instructions

1. Prepare Sweet Potatoes: Prick sweet potatoes with a fork, then rub with olive oil and sprinkle with salt. Bake at 400°F (200°C) for 20-25 minutes or until tender.
2. Sauté Vegetables: Heat olive oil in a pan, add onions and bell peppers, and cook until softened. Add garlic and cook for another minute.
3. Add Spices and Beans: Stir in cumin, chili powder, salt, and pepper. Add black beans and cook for 5 minutes.
4. Stuff and Bake: Cut a slit in each sweet potato, stuff with the black bean mixture, and top with shredded cheese. Bake for another 5-10 minutes or until cheese is melted and bubbly.

Notes

• Chef tip: For a spicier dish, add a pinch of cayenne pepper or a diced jalapeño to the black bean mixture.
• Best substitution: Substitute black beans with pinto beans or kidney beans for a different flavor profile.
• Make-ahead: Prepare the black bean mixture ahead of time and store it in the fridge. When ready to serve, just stuff and bake the sweet potatoes.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sweet potatoes are not tender after baking, try piercing them with a fork and microwaving for 2-3 minutes before stuffing and baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze stuffed sweet potatoes for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 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 mixture ahead of time. Stuff and bake sweet potatoes just before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 18g
• Fat: 12g
• Carbs: 70g
• Fiber: 15g
• Sugar: 6g
• Sodium: 800mg
• 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!