If you love meals that are cozy, satisfying, and full of flavor, these Cheesy Black Bean Stuffed Sweet Potatoes will win your heart. They’re warm, cheesy, and packed with a smoky black bean filling that pairs perfectly with the natural sweetness of roasted sweet potatoes. It’s the kind of dish that looks beautiful on the table but comes together with almost no fuss.
I first made this on a weeknight when I had leftover black beans and a few sweet potatoes sitting in the pantry. I roasted the potatoes until tender, mixed the beans with cheese and spices, and spooned the mixture inside. One bite, and it instantly became a family favorite. Now, it sits right alongside my Sweet Potato & Lentil Shepherd’s Pie and Zucchini Chickpea Stir Fry as one of my go-to easy dinners.
Cheesy Black Bean Stuffed Sweet Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Wash sweet potatoes, rub with 1 tablespoon olive oil, sprinkle with salt, and pierce with a fork. Bake for 45–50 minutes until tender.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for 3–4 minutes. Add garlic, black beans, cumin, paprika, chili powder, and corn (if using). Cook for 5 more minutes. Season with salt and pepper.
- Slice open roasted sweet potatoes and fluff the inside with a fork. Spoon in the black bean filling. Top with shredded cheese.
- Return stuffed potatoes to the oven for 5 minutes or until cheese is melted and bubbly. Remove and garnish with cilantro or green onions. Serve with lime wedges.
Nutrition
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Let us know how it was!Why You’ll Love Cheesy Black Bean Stuffed Sweet Potatoes
These Cheesy Black Bean Stuffed Sweet Potatoes are hearty enough for dinner yet simple enough for a quick lunch. They’re naturally gluten-free, full of protein and fiber, and the creamy sweet potato base perfectly balances the savory black bean filling. Plus, they make great leftovers — just reheat and enjoy.
If you love quick, veggie-forward comfort food like my Garlic Veggie Penne or One Pot Vegetarian Chili Mac, this recipe will fit right into your weeknight rotation.
Ingredients You’ll Need
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Pinch of salt
For the Black Bean Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ cup corn kernels (optional)
- Salt and pepper to taste
For the Cheesy Topping:
- 1 cup shredded cheddar or Monterey Jack cheese (use vegan cheese if dairy-free)
- Fresh cilantro or green onions for garnish
- Lime wedges for serving
This recipe is as simple and comforting as my Cottage Cheese and Veggie Bake — wholesome ingredients, easy prep, big flavor.
How to Make Cheesy Black Bean Stuffed Sweet Potatoes
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes, rub with olive oil, and sprinkle with salt. Pierce each a few times with a fork and bake for 45–50 minutes, until soft and tender.
Step 2: Prepare the Filling
While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic, black beans, cumin, paprika, and chili powder. Cook for another 5 minutes, adding corn if using. Season with salt and pepper.
Step 3: Stuff and Top
Once the sweet potatoes are cooked, slice them open and gently fluff the insides with a fork. Spoon the black bean filling into each potato. Top with shredded cheese and return to the oven for 5 minutes, until melted and bubbly.
Step 4: Garnish and Serve
Sprinkle with fresh cilantro or green onions and a squeeze of lime juice before serving.
It’s just as easy and crowd-pleasing as my Cheesy Tortilla Quiche — rich, cheesy, and ready in no time.
Tips for Perfect Cheesy Black Bean Stuffed Sweet Potatoes
- Choose even-sized potatoes: They cook evenly and make better presentation.
- Make ahead: Roast the potatoes and prep the filling a day before.
- Add a protein boost: Mix in quinoa or tofu with the black beans.
- Go spicy: Add jalapeños or a drizzle of hot sauce for heat.
Just like my Cottage Cheese Beef Noodle Bake, a few small tweaks can take this dish from simple to unforgettable.
Flavor Variations
- Mexican Style: Add salsa and top with avocado slices.
- BBQ Twist: Mix a spoonful of BBQ sauce into the black bean filling.
- Tex-Mex Style: Add sautéed bell peppers and corn for extra crunch.
- Breakfast Version: Top with a fried egg and a sprinkle of cheese.
Like my Buffalo Chicken Bowls, this recipe is endlessly customizable — perfect for using up leftovers or tailoring to your cravings.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze the stuffed potatoes (without cheese) for up to 2 months. Thaw overnight before reheating.
Reheating: Warm in the oven at 350°F for 15 minutes or microwave until hot.
It’s just as meal-prep friendly as my One-Pan Chicken Gallaba Skillet — great for busy weeks.
Frequently Asked Questions
1. Can I make these vegan?
Yes! Just use vegan cheese or skip it altogether — they’re still flavorful and satisfying.
2. Can I use canned sweet potatoes?
Fresh roasted sweet potatoes work best, but you can use canned if you’re short on time.
3. How do I reheat stuffed sweet potatoes?
Reheat in the oven at 350°F or microwave on medium heat until warm.
4. Can I add meat?
Sure — cooked shredded chicken or ground turkey mix well with the black bean filling.
The Final Bite
These Cheesy Black Bean Stuffed Sweet Potatoes are the perfect mix of sweet, smoky, and cheesy comfort. Every bite is loaded with flavor, from the creamy potato to the seasoned black beans and melted cheese on top.
Serve them as a main dish with a side salad or pair them with my Christmas Bread Recipe for a complete meal that’s as satisfying as it is simple.