Description
These Black Bean Stuffed Sweet Potatoes are a hearty, flavorful, and nutritious vegetarian meal perfect for weeknight dinners. Roasted sweet potatoes are filled with a savory black bean mixture seasoned with cumin, chili powder, and smoked paprika, then topped with fresh cilantro and optional garnishes like cheese or avocado for an easy, satisfying dish.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tbsp olive oil
Black Bean Filling
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- 1/2 cup vegetable broth (or water)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
Garnish and Optional Toppings
- Fresh cilantro, chopped
- Optional: shredded cheddar or Cotija cheese
- Optional: avocado (sliced or mashed)
- Optional: sour cream or Greek yogurt
- Optional: salsa
- Optional: hot sauce
Instructions
- Prep Sweet Potatoes. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them several times with a fork to allow steam to escape during roasting.
- Roast Sweet Potatoes. Place the sweet potatoes directly on an oven rack or on a baking sheet. Roast for 45-60 minutes, or until they are very tender when pierced with a fork, ensuring they are fully cooked and soft.
- Sauté Aromatics. While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5 to 7 minutes until they soften. Stir in minced garlic and cook for another 1 minute until fragrant.
- Combine Black Bean Filling. Add rinsed and drained black beans, vegetable broth, ground cumin, chili powder, and smoked paprika to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 5 to 10 minutes so the flavors meld together. Season with salt and freshly ground black pepper to taste, then stir in fresh lime juice for brightness.
- Stuff and Serve. Remove the roasted sweet potatoes from the oven. Slice each lengthwise and scoop out some of the flesh if desired, fluffing it with a fork. Spoon a generous amount of the black bean filling into each sweet potato. Garnish with chopped fresh cilantro and add any optional toppings such as cheese, avocado, sour cream or Greek yogurt, salsa, or hot sauce. Serve immediately while warm.
Notes
- You can prepare the black bean filling ahead of time and reheat before stuffing the potatoes.
- For a vegan version, omit cheese and sour cream or use plant-based alternatives.
- Adjust the spices according to your heat preference, adding more chili powder or a dash of cayenne if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
