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The perfect vegetarian dinner - Chipotle Black Bean Stuffed Sweet Potatoes! A delicious and healthy recipe that is sure to please everyone. The spicy black bean stuffing is a perfect complement to the roasted sweet potatoes. Make this for dinner on a weeknight or double the recipe to feed a crowd.


4 servings

Total time

60 minutes




  • 4 small sweet potatoes (, scrubbed clean)
  • 1 14-oz can black beans (, drained and rinsed)
  • 1 medium tomato (, diced)
  • ⅛ - 1/4 teaspoon ground chipotle powder  ((to taste))
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon lime juice ((from 1/2 lime))
  • 1 tablespoon cilantro leaves (, chopped)
  • ½ cup shredded cheddar cheese or Mexican-blend cheese


  1. 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.  
  2. In a medium bowl, combined the rinsed black beans, diced tomato, chipotle powder, salt, garlic powder, lime juice, and cilantro. Mix well.  
  3. 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.  
  4. 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.   
  5. View the recipe instructions at Babaganosh

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