These black bean stuffed sweet potatoes are made with onions, bell peppers, rice, beans, corn, queso fresco, and mixture of Tex-Mex spices.
Today we’re sharing our black bean stuffed sweet potatoes. They fluffy, filling, and loaded with flavor. These vegetarian stuffed sweet potatoes feature a Tex-Mex stuffing made with rice and beans. We garnished them with diced avocado, diced tomatoes, and queso fresco.
Now, the recipe does take a little time to prepare. The potatoes have to be baked. Also, the rice needs to be cooked. However, if you multitask, you can get everything done in about an hour. It’s similar to our easy tomato basil soup. Multi-tasking is key!
How to make black bean stuffed sweet potatoes?
First, preheat your oven to 400°F, and wash and dry the sweet potatoes. After that, wrap them in aluminum foil and place them on a sheet pan.
Bake the taters for 45-60 minutes, or until they’re for tender.
Next, while the potatoes bake, go ahead and prepare the rice for the stuffing. After that, place a 12-inch skillet over low-medium heat. Pour in the oil and add the onions and peppers.
Let the vegetables cook for about 4-minutes, then add the garlic.
The mixture needs to cook for 30-seconds more. Afterward, add in the paprika, chili powder, ground cumin, and salt.
Now, let the spices cook for about 1 minute. Once they’re fragrant, add in the cooked rice, beans, and corn.
Stir in the sour cream and remove the filling from the heat. Then, when the sweet potatoes are done and cool enough to handle, unwrap them.
Split them down the center and squeeze the potatoes open. Fluff the insides with a fork.
Last, start stuffing the sweet potatoes with the warm filling. Once all the taters are stuffed, top them with queso fresco and any garnishes you desire.
That’s it, your black bean stuffed sweet potatoes are done! Kim and I hope you enjoy them and wish you all the best 🙂
- Want to add meat to the stuffed potatoes? Then try an Italian sausage, the spices pair well with sweet potatoes.
- When properly stored in your fridge, leftovers will last up to 3 days.
- The cook time for the sweet potatoes will vary based on the size and thickness of the potatoes.
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- 6 Medium Sweet Potatoes
- 1 Tablespoon Avocado or Olive Oil
- ½ Cup White Onion diced
- ½ Cup Green Bell Pepper diced
- 1 Tablespoon Garlic minced
- 2 Teaspoons Paprika
- 1 Teaspoon Chili Powder
- ½ Teaspoon Cumin
- ½ Teaspoon Salt
- 1 Cup White Rice cooked (may also use cooked brown rice)
- 15 Ounces Black Beans (1 can, drained and rinsed)
- 1 Cup Sweet Kernel Corn
- ½ Cup Sour Cream
- ½ Cup Queso Fresco
- Preheat the oven to 400°F. Wash the potatoes, prick them with a fork, and wrap them in foil. Bake for 45 to 60 minutes until they are fork tender. Remove from the oven, and allow them to cool until they’re easy to handle.
- While the potatoes bake, make the filling. Heat a medium skillet over low to medium heat, then add the oil, onion, and bell pepper. Cook for 3 to 4 minutes until the ingredients begin to soften, then add the garlic, and cook for an additional 30 seconds.
- Add the paprika, chili powder, cumin, and salt. Stir to combine, and cook for 30 seconds to 1 minute until fragrant. Pour in the rice, beans, and corn, and mix well. Stir in the sour cream, and remove from heat.
- Remove the potatoes from the foil, and cut a slit down the center. Press the ends to open the potato, and use a fork to fluff the insides. Pull the potato away from the sides to make room for the filling. Place the filling into the potato, and put extra on top. Sprinkle the queso fresco over the filling. Add additional garnishes, and enjoy hot!
- Store any leftovers in a sealed container in the refrigerator for up to 3 days.
- Diced Avocado, diced tomato, diced onion, cilantro, cheddar cheese, ranch dressing, and guacamole.