If you’re craving a vibrant, hearty, and nutritious meal that bursts with flavor and comfort, you’re going to love this Stuffed Sweet Potatoes with Black Beans and Avocado Recipe. These sweet potatoes are roasted to tender perfection, then filled with a smoky, spiced black bean mixture that’s both satisfying and wholesome. Topped with creamy avocado, a dollop of tangy sour cream, and fresh herbs, this dish combines textures and tastes in such a delicious way, it’s bound to become a regular in your dinner rotation.
Ingredients You’ll Need
This recipe is wonderfully simple and relies on a handful of fresh, essential ingredients that each add their unique touch to the dish — from the natural sweetness of the potatoes to the rich, earthy black beans and the luscious avocado topping.
- Sweet potatoes: The star of the show, roasted until soft and naturally sweet.
- Olive oil: Adds a smooth richness to sauté the veggies and helps bring out their flavors.
- Red onion: Provides a mild, slightly sweet crunch when cooked.
- Garlic cloves: For that inviting, aromatic pop that builds depth.
- Red bell pepper: Adds color, sweetness, and a gentle crunch to the filling.
- Black beans: The protein-packed heart of the filling, creamy and comforting.
- Ground cumin: Warming, earthy spice that complements the beans beautifully.
- Smoked paprika: Adds a subtle smoky undertone without overpowering.
- Chili powder: For just a hint of heat and complexity.
- Salt and pepper: To season and enhance all the other flavors.
- Shredded cheese (optional): Cheddar or Monterey Jack melts wonderfully, adding gooey richness.
- Avocado: Creamy and fresh, it balances the spices perfectly.
- Sour cream or Greek yogurt: A cool, tangy finish that ties it all together.
- Chopped cilantro or green onions: Bright, fresh garnish to lift the dish visually and flavor-wise.
How to Make Stuffed Sweet Potatoes with Black Beans and Avocado Recipe
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 400°F. Give your sweet potatoes a good scrub, then poke a few holes in each with a fork to let steam escape while roasting. Lay them out on a baking sheet, pop them in the oven, and bake for 45 to 50 minutes until the insides are gorgeously soft and tender. This slow roasting brings out their natural sweetness and creates the perfect base.
Step 2: Prepare the Black Bean Filling
While the sweet potatoes are in the oven, let’s get the filling going. Heat olive oil in a skillet over medium heat. Toss in the chopped red onion and let it soften for 3 to 4 minutes, releasing those sweet oniony aromas. Next, add garlic and red bell pepper, cooking another few minutes until everything is fragrant and tender. Stir in the black beans along with ground cumin, smoked paprika, chili powder, salt, and pepper. Cook it all together for a couple more minutes until the warmth of the spices infuses the beans beautifully.
Step 3: Stuff the Sweet Potatoes
Once the sweet potatoes have roasted and are tender enough to easily pierce with a fork, slice them open lengthwise. Gently fluff the steaming insides with a fork to loosen the texture. Spoon generous amounts of the black bean mixture right into those cozy potato halves. If you love cheese, sprinkle shredded cheddar or Monterey Jack over the top now and pop them back into the oven for about 5 minutes, letting the cheese melt into gooey, golden perfection.
Step 4: Add the Final Touches
Remove your stuffed sweet potatoes from the oven and crown them with creamy slices of fresh avocado. Add a dollop of sour cream or Greek yogurt for that lovely tangy contrast. Finally, sprinkle chopped cilantro or green onions over the top for a burst of fresh color and flavor that makes each bite pop.
How to Serve Stuffed Sweet Potatoes with Black Beans and Avocado Recipe
Garnishes
A sprinkle of fresh cilantro or bright green onions adds an irresistible freshness that elevates this dish from simple to special. A sprinkle of chili flakes is also a fantastic option if you like to turn up the heat a notch. Every garnish layer brings something new to your bites — aromatic, colorful, and textural delight!
Side Dishes
The beauty of this dish is that it stands well on its own as a satisfying main. However, it pairs wonderfully with light, crisp salads — think a lime-dressed kale salad or a crunchy jicama slaw for a refreshing counterpoint. A side of warm, fluffy rice or corn tortillas also complements the flavors perfectly if you’re feeding a crowd or want to add some extra heft.
Creative Ways to Present
Looking to impress for a casual gathering or a cozy dinner at home? Serve the stuffed sweet potatoes on a large platter sprinkled with extra cilantro and garnished with lime wedges for a zesty lift. You could also set up a DIY bar where everyone can top their own potato with a selection of cheeses, salsas, and chopped veggies — it’s interactive, fun, and sure to be a hit.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your delicious Stuffed Sweet Potatoes with Black Beans and Avocado Recipe feast, store them in an airtight container in the fridge. They’ll keep nicely for up to 3 days. Keep the avocado and sour cream toppings separate until ready to serve to maintain freshness.
Freezing
This recipe freezes surprisingly well. After stuffing the sweet potatoes and adding cheese if you like, allow them to cool completely, then wrap each tightly in foil or place in a freezer-safe container. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To bring your stuffed sweet potatoes back to life, reheat in a 350°F oven for about 15–20 minutes until warmed through and the cheese is melted again. If you skipped cheese, just warm until heated to your liking. Add fresh avocado slices and sour cream after reheating for the best texture and flavor.
FAQs
Can I make this recipe vegan?
Absolutely! Simply skip the cheese or swap it for your favorite plant-based alternative, and use a vegan-friendly sour cream or skip the topping altogether. The beans and sweet potatoes provide plenty of satisfying flavor on their own.
What can I substitute for black beans?
If black beans aren’t your thing, lentils or shredded cooked chicken both work beautifully as fillings. They each bring their own protein boost and texture, so feel free to experiment.
How spicy is this dish?
This recipe has just a gentle warmth from chili powder and smoked paprika, nothing overwhelming. You can always add more chili or some fresh jalapeños if you like more heat.
Can I prepare the filling ahead of time?
Yes, you can make the black bean filling a day ahead and store it in the fridge. Simply reheat it on the stove before stuffing your roasted sweet potatoes for a quick assembly.
Is this recipe gluten-free?
Yes! All the ingredients in this Stuffed Sweet Potatoes with Black Beans and Avocado Recipe are naturally gluten-free, making it a safe and delicious choice if you’re avoiding gluten.
Final Thoughts
I genuinely hope you give this fabulous Stuffed Sweet Potatoes with Black Beans and Avocado Recipe a try because it’s a dish that makes healthy eating feel indulgent, exciting, and utterly satisfying. Perfect for any night of the week, it’s a recipe to keep close and share often with friends and family. Once you experience that warm, creamy filling paired with sweet, fluffy potatoes and fresh avocado, you’ll never look at stuffed sweet potatoes the same way again.
Print
Stuffed Sweet Potatoes with Black Beans and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Gluten Free
Description
These Stuffed Sweet Potatoes are a delicious and nutritious Mexican-inspired main course perfect for a healthy, plant-based dinner. Sweet potatoes are baked until tender, then filled with a flavorful sautéed mixture of black beans, bell peppers, and spices. Topped with melted cheese, creamy avocado slices, and a dollop of sour cream or Greek yogurt, this dish is both satisfying and easy to prepare.
Ingredients
Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
Stuffing:
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
Toppings:
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons chopped cilantro or green onions (for garnish)
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 400°F. Scrub the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking. Place them on a baking sheet.
- Bake sweet potatoes: Bake the sweet potatoes for 45 to 50 minutes, or until they are tender when pierced with a fork.
- Sauté vegetables and beans: While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add the minced garlic and chopped bell pepper, then sauté for another 3 to 4 minutes until the vegetables are tender.
- Add spices and beans: Stir in the black beans, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook the mixture for 2 to 3 minutes, allowing flavors to combine and heat through. Remove from heat.
- Stuff the sweet potatoes: Once the sweet potatoes are cooked and cool enough to handle, slice them open lengthwise. Gently fluff the insides with a fork to create space for the filling. Spoon the black bean mixture evenly into each sweet potato. If using cheese, sprinkle it over the top.
- Melt the cheese: Return the stuffed sweet potatoes to the oven for 5 minutes to melt the cheese and heat through.
- Add toppings and serve: Remove from the oven and top each potato with sliced avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of chopped cilantro or green onions. Serve warm and enjoy.
Notes
- You can substitute black beans with lentils or shredded chicken for different protein options.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- To save time, sweet potatoes can be microwaved until tender before stuffing, but baking enhances flavor and texture.
- Adjust spices to your preference for milder or spicier flavors.
