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Black Bean Stuffed Sweet Potatoes served on a plate

Black Bean Stuffed Sweet Potatoes

Roasted sweet potatoes stuffed with smoky black beans, cheese, avocado, and lime crema. Healthy, meal-prep friendly, ready in 50 minutes.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes 8-10 oz each
  • 3 tbsp olive oil divided
  • 2 cans black beans 15 oz each, drained
  • 1/2 red onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • 1 cup shredded Mexican cheese blend
  • 1 ripe avocado sliced
  • 1 cup diced tomato
  • 1/2 cup chopped cilantro
  • 1/2 cup Greek yogurt for crema

Method
 

  1. Preheat oven to 425F. Prick sweet potatoes, rub with oil and salt. Roast on a sheet pan 45 to 55 minutes.
  2. Heat olive oil in a skillet over medium. Cook onion 4 minutes, add bell pepper 3 more minutes, then garlic 30 seconds.
  3. Stir in black beans, cumin, paprika, chili powder, and salt. Cook 5 minutes. Finish with lime juice.
  4. Mix Greek yogurt with lime juice and a pinch of salt for the lime crema.
  5. Slice sweet potatoes open. Stuff with bean mix, sprinkle cheese, top with avocado, tomato, cilantro, and lime crema.

Notes

Always prick the sweet potatoes before roasting. Roast at 425F for caramelized skin and fluffy interior. Add cool toppings after stuffing.