These Stuffed Sweet Potatoes are vegetarian and stuffed with black beans, Monterey jack cheese, guacamole, pico de gallo and jalapenos!
Ingredients and substitutions
- Sweet potatoes – you could also try making this recipe with russet potatoes.
- Monterey Jack cheese – swap out for another cheese of your choice like cheddar or Tex Mex.
- Black beans – substitute for seasoned ground beef or another protein for a non-vegetarian option.
- Corn – add another veggie like bell peppers.
- Pico de gallo – use fresh pico de gallo, fresh salsa or your favourite jarred salsa.
- Guacamole – cut down on prep time by using store-bought guacamole or use freshly diced avocado.
- Red onion – green onions or white onions would also be good.
- Jalapeno pepper – chipotle in adobo sauce would also add a bit of heat.
- Cilantro – leave this off if you’re not a fan of cilantro.
- Sour cream – Greek yogurt is a good low-fat alternative.
- Lime wedges – leave this off if you don’t have any on hand.
How to make stuffed sweet potatoes
Step 1: Prep your ingredients.
Step 2: Bake the sweet potatoes.
Preheat oven to 425 F. Once preheated, add sweet potatoes to a parchment-lined baking sheet and bake for 45 minutes or until heated through.
Step 3: Slice the sweet potatoes.
Once sweet potatoes are soft, slice a deep cut lengthwise across the sweet potatoes.
Step 4: Stuff with cheese.
Stuff with cheese. Bake another 2-3 minutes until cheese is melted.
Step 5: Add your chosen toppings.
Remove sweet potatoes from oven and stuff with remaining toppings, serving with cilantro, sour cream and lime wedges.
Step 6: Serve and enjoy!
More topping ideas
Despite their sweetness, the overall flavour of sweet potatoes is pretty neutral. That means there isn’t much that won’t taste great when added inside.
Here are some more delicious topping ideas for your black bean stuffed sweet potatoes:
- Bell peppers – Green and yellow peppers add bitterness, while orange and red peppers are more sweet.
- Green onion – This can replace the red onion or be used in addition to it depending on your preference.
- Greek yogurt – Use this as an alternative to sour cream.
- Quinoa – Include this ancient grain for added fiber and to make this meal more filling.
- Avocado – Cut into chunks instead of making into guacamole for added texture.
- Chipotle in adobo – This canned chile pepper in sauce adds heat and just a little extra spice.
Frequently Asked Questions
The options are pretty much endless when it comes to what you can put inside your stuffed sweet potatoes! Try out different proteins, veggies, cheeses and toppings. You can also create different flavour combinations like BBQ, Hawaiian or even breakfast-inspired sweet potatoes.
These black bean stuffed sweet potatoes are quite filling on their own, and with all of the added toppings, they are truly a completely meal on their own. However, you could easily pair the sweet potatoes with a small garden salad or any of my quinoa salad recipes.
This black bean stuffed sweet potato recipe is as healthy as the toppings you add. As long as you keep the toppings on the light and healthy side, this recipe can be fairly healthy! Sweet potatoes are also a great source of fibre, antioxidants and beta carotene.
Storing and reheating
Store any leftover stuffed sweet potatoes in an airtight container in the fridge for up to 5 days. The potatoes can be stored with the beans, cheese and corn inside, but the other toppings should be kept separate and added just before eating.
Reheat in the microwave for a couple of minutes or in the oven at 350° Fahrenheit until warmed all the way through, usually about 10 to 15 minutes.
You can also bake the sweet potatoes a day ahead of time, then store them in the refrigerator wrapped in foil. When you’re ready to enjoy them, continue with the recipe, but allow extra time in the oven to warm them through before adding the cheese.
Freezing this recipe
You can freeze these black bean stuffed sweet potatoes with our without the toppings. If you want to freeze them with the toppings, you can freeze them with the cheese, beans and corn – all the other toppings will need to be added before eating. Cool them completely then wrap them individually in tinfoil and freeze in a Ziploc bag for up to 3 months. Let them defrost in the fridge overnight then reheat as normal.
If you’re sensitive to texture changes or you want to have more topping options, freeze the sweet potatoes by themselves without the toppings. Bake the sweet potatoes, then allow them to cool and wrap each in foil, then place in a Ziploc bag and freeze for up to 12 months. When you’re ready to bake, remove the foil and wrap it again with a new piece, then reheat in the oven for 30 minutes at 350° Fahrenheit before stuffing.
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Black Bean Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 cup Monterey jack cheese
- 1 can black beans rinsed and drained
- 1 cup corn
- 1 cup pico de gallo
- 1 cup guacamole
- 1/2 cup red onion, diced
- 1 jalapeno pepper, sliced
- Cilantro, to serve
- Sour cream, to serve
- Lime wedges, to serve
- Preheat oven to 425 F. Once preheated, add sweet potatoes to a parchment-lined baking sheet and bake for 45 minutes or until heated through. Meanwhile, prepare toppings.
- Once sweet potatoes are soft, slice a deep cut lengthwise across the sweet potatoes, then stuff with cheese. Bake another 2-3 minutes until cheese is melted.
- Remove sweet potatoes from oven and stuff with remaining toppings, serving with cilantro, sour cream and lime wedges. Enjoy!