Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Easy Black Bean Stuffed Sweet Potatoes are the perfect quick dinner solution. After making this many times, I’ve discovered the trick to getting the sweet potato skin crispy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Raspberry Vanilla Cream Crepes for Breakfast and Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip.

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, thawed
• 1 small red onion, finely chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional: 1 ripe avocado, sliced
• Optional: Fresh cilantro, chopped
• Optional: Shredded cheese (optional)
• Optional: Sour cream or Greek yogurt (optional)

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

1. Step 1: Preheat your oven to 400°F (200°C). Poke the sweet potatoes with a fork, rub with olive oil, and sprinkle with salt and pepper. Bake for 45-60 minutes or until tender.
2. Step 2: While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened. Add the black beans, corn, cumin, chili powder, and garlic powder. Cook for 5-7 minutes, then use an immersion blender to partially blend the mixture for a creamy texture. Season with salt and pepper to taste.
3. Step 3: Once the sweet potatoes are done, cut a slit in the top of each one and gently press the ends to open them up. Stuff each sweet potato with the black bean mixture. Add your desired toppings and serve immediately.

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 5 days. Make-ahead tip: You can prepare the black bean mixture up to 2 days ahead.

Freezing Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a vegan version, skip the cheese and use a plant-based yogurt for the topping.
• Best substitution: You can substitute the black beans with lentils or chickpeas.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
• Troubleshooting: If your sweet potatoes aren't softening, try wrapping them in foil for the last 15 minutes of baking.

Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner

⏱

Prep

15 mins

🍳

Cook

1 hr

⏳

Total

1 hr 15 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, thawed
• 1 small red onion, finely chopped

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Optional Toppings

• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• Shredded cheese (optional)
• Sour cream or Greek yogurt (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Poke the sweet potatoes with a fork, rub with olive oil, and sprinkle with salt and pepper. Bake for 45-60 minutes or until tender.
2. Step 2: While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened. Add the black beans, corn, cumin, chili powder, and garlic powder. Cook for 5-7 minutes, then use an immersion blender to partially blend the mixture for a creamy texture. Season with salt and pepper to taste.
3. Step 3: Once the sweet potatoes are done, cut a slit in the top of each one and gently press the ends to open them up. Stuff each sweet potato with the black bean mixture. Add your desired toppings and serve immediately.

Notes

• Chef tip: For a vegan version, skip the cheese and use a plant-based yogurt for the topping.
• Best substitution: You can substitute the black beans with lentils or chickpeas.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
• Troubleshooting: If your sweet potatoes aren't softening, try wrapping them in foil for the last 15 minutes of baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: You can prepare the black bean mixture up to 2 days ahead.

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 7g
• Carbs: 80g
• Fiber: 15g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

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!