stuffed sweet potatoes
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5 from 4 votes

Chipotle Black Bean Stuffed Sweet Potatoes

These Sweet Potatoes stuffed with Chipotle-spiced Black Beans, fresh tomato, and cheese, are the perfect vegetarian dinner. Hearty, tasty, and filling.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American, Tex-Mex
Keyword: stuffed sweet potatoes, vegetarian sweet potato recipes
Servings: 4 servings
Calories: 263kcal
Author: Kate


  • sweet potatoes (small), scrubbed clean
  • 1 14-oz can black beans , drained and rinsed
  • 1 tomato (medium), diced
  • 1/8 - 1/4 teaspoon ground chipotle powder  (to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon lime juice (from 1/2 lime)
  • 1 tablespoon cilantro leaves , chopped
  • 1/2 cup shredded cheddar cheese (or a Mexican cheese blend)


  • Preheat oven to 400F. Pierce the sweet potatoes with a fork a few times and bake 45-55 min at 400F until fully cooked and fork-tender. Baking time will vary depending on the size of your sweet potatoes. Remove from oven and allow to cool while you prepare the filling.
  • In a medium bowl, combined the rinsed black beans, diced tomato, chipotle powder, salt, garlic powder, lime juice, and cilantro. Mix well.  
  • When the sweet potatoes are cooked, carefully carve out a canoe-shaped hole in the sweet potato, scooping out the flesh with a fork (the potato will be steaming hot! Be very careful!). Use two forks to pull at the sides to 'widen' the potato a bit to make more space for the filling.  
  • Spread the bean mixture equally between the 4 sweet potatoes. Top each with 1/4 of the shredded cheese. Bake at 400F for 3-5 minutes, or until the cheese is melted. Allow to cool for a few minutes before serving.   


Serving: 1sweet potato | Calories: 263kcal | Carbohydrates: 42g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 306mg | Potassium: 605mg | Fiber: 8g | Sugar: 9g | Vitamin A: 18841IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 1mg