Mix up weeknight dinners with these vegetarian black bean stuffed sweet potatoes. They are loaded with veggies and plant-based protein and come together with minimal prep and clean up to create a satisfying meal.

Close up of black been stuffed potatoes with a gold fork pressed into it with avocado and sour cream on top.

Stuffed potatoes are such an underrated meal. Not only are they incredibly easy to make, but they are versatile, as you can use different potatoes, fillings, and toppings to create a delicious and nutritious meal.

This Tex-Mex-inspired black bean stuffed sweet potatoes recipe combines tender, oven-roasted sweet potatoes with a warm medley of seasoned black beans and veggies, that can be piled high with toppings of your choice. They work well as a vegetarian main course or a hearty side dish to grilled meat.

Three baked sweet potatoes stuffed with a black bean filling topped with sour cream and avocado on a white plate with lime wedges on the side.

Why You’ll Love Them

Vegetarian – This meatless recipe is full of flavor, making it something the whole family can enjoy.

High in Fiber – The combination of sweet potatoes, black beans, and corn gives this recipe 14 grams of fiber per serving.

Keep Well – Not only is this recipe easy to make, but it keeps well in the fridge and freezer, making it a great meal prep idea.

Sweet potatoes, bowl of spices, tomatoes, bowl of black beans, red bell pepper, red onion, lime, and bowl of frozen corn on a white background.

Ingredients + Substitutions

Sweet Potatoes – To add some complex carbohydrates. The recipe calls for sweet potatoes, but you can use white potatoes if preferred. See the notes section of the recipe card for details.
Black Beans – To add some plant-based protein. The recipe calls for black beans, but you can use any style of canned beans you like; pinto beans would work particularly well.
Frozen Corn – To add some fiber. The recipe calls for frozen corn, but you can use canned corn if needed. See the notes section of the recipe card for details.
Red Onion – To add some color and texture.
Bell Pepper – To add some more color and texture.
Tomatoes – To thicken the black bean mixture. The recipe calls for whole tomatoes, but you can use canned tomatoes if preferred.
Garlic – To flavor the black bean mixture. The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
Spices – A combination of paprika, cumin, cayenne pepper, and salt to add some flavor.
Olive Oil – To add some healthy fats.

Baking sheet with parchment paper with four baked sweet potatoes on top.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Cast-iron skillet with a spiced black bean mixture with red onion, red bell pepper, and corn.

Red’s Nutrition Tip

The recipe calls for sweet potatoes, as I think their flavor works best with the black bean filling; however, white potatoes will work just as well. For reference, sweet potatoes and white potatoes contain a similar number of calories and amount of fiber.

Serving Suggestions

These black bean stuffed sweet potatoes are a well-balanced vegetarian meal with protein, carbohydrates, fiber, and fats, or enjoyed as a filling side dish. They can be enjoyed as is or adapted to suit your personal calorie, macro, or dietary needs. For example:

To increase the protein content, add ground beef or crumbled tofu to the filling, along with additional spices to ensure everything is well-seasoned.
To make them lower in fat, swap the soup cream for non-fat, plain Greek yogurt.
To add more flavor, add a sprinkle of chili flakes, a dash of hot sauce, and/or lime juice to the black bean and corn mixture.
To make them vegan, use vegan sour cream.

Close up of three black beans stuffed sweet potatoes on a white speckled plate with mashed avocado, sour cream, and fresh cilantro on top with a gold fork and a checkered beige and white tea towel on the side.

Storage + Reheating

To Refrigerate: Allow the baked sweet potatoes and black bean mixture to cool completely, then store them in an airtight container(s) in the fridge for up to 5 days.

To Freeze: Once cooled, any leftover sweet potatoes and black bean mixture can be stored in an airtight container(s) in the fridge for up to 3 months.

To Reheat: Once thawed, the sweet potatoes can be reheated in the microwave for 3-4 minutes, and the black bean mixture can be reheated in the microwave for 2-3 minutes.

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