These Stuffed Sweet Potatoes are vegetarian and stuffed with black beans, Monterey jack cheese, guacamole, pico de gallo and jalapenos!
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Ingredients in this recipe
You don't need many ingredients to make these vegetarian sweet potatoes.
Here's what you need for the base:
- sweet potatoes
- Monterey jack or cheddar cheese
- black beans
Here are some topping ideas:
- corn
- pico de gallo or salsa
- guacamole
- red onion
- jalapeno pepper
- cilantro
- sour cream
- olives
How to make stuffed sweet potatoes
It's very easy to make these sweet potatoes! Here's how:
- Preheat oven and prepare toppings.
- Once preheated, bake sweet potatoes for 45 minutes or until heated through.
- Once sweet potatoes are soft, slice a deep cut lengthwise across the sweet potatoes.
- Stuff with cheese.
- Bake another 2-3 minutes until cheese is melted.
- Remove sweet potatoes from oven and stuff with remaining toppings. Serve and enjoy!
Ingredient substitutions
This stuffed potato recipe is just as delicious with Russet potatoes instead of sweet potatoes!
Replace the black beans with seasoned ground beef or find a wide variety of topping additions and substitutions below.
Adding more protein
Because this recipe is so versatile, it’s easy to add any of your favorite toppings. For additional protein, consider including meat and other beans.
Here are some options that would taste great with the ingredients already used in this dish:
- Chicken – Use simple seasonings to make shredded chicken, then toss with the cheese before stuffing the sweet potatoes.
- Pork – Crumbled bacon or cubed ham would add a sweet and smokey flavor to this recipe.
- Chickpeas – These make for another plant-based protein option and can mashed or left whole.
What to serve with sweet potatoes
The potatoes are quite filling on their own, and with all of the added toppings, they are truly a completely meal on their own. So, unless you are in the mood for them, no sides are necessary.
However, you could easily pair them with a small garden salad. Another option is to make and serve any of my quinoa salad recipes.
More topping ideas
Despite their sweetness, the overall flavor of these root vegetables is pretty neutral. That means there isn’t much that won’t taste great when added inside.
Use your imagination or find a variety of ideas below:
- 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.
Or, consider creating your own flavour combinations, using completely different ingredients. How delicious would barbecue, Hawaiian, or breakfast stuffed sweet potatoes be?!
Storing and reheating
Keep leftovers in an airtight container and store in the refrigerator 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 degrees F until warmed all the way through, usually about 10-15 minutes.
TIP: You can also bake the sweet potatoes a day ahead of time, then store them in the refrigerator wrapped in foil. When you are ready to enjoy them, continue with the recipe, but allow extra time in the oven to warm them through before adding the cheese.
Can you freeze them?
There are two different ways to freeze these, depending on your preference:
With toppings
- Follow the recipe as instructed, but only stuff with the cheese, beans, and corn.
- Cool completely, then wrap individually with foil and add to a large ziploc bag.
- Freeze for up to 3 months, then thaw before reheating and adding additional toppings.
Without toppings
If you’re sensitive to texture changes or you want to have more topping options, freeze the sweet potatoes by themselves.
- Bake as directed, then allow them to cool and wrap each in foil.
- Place in a large ziploc bag and freeze for up to 12 months.
- Then, remove the foil and wrap again with a new piece.
- Heat for about 30 minutes at 350 degrees F before stuffing.
More sweet potato recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers
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Black Bean Stuffed Sweet Potatoes
Ingredients
- 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
Instructions
- 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!
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