Baked Mexican-Style Stuffed Sweet Potatoes with Black Beans and Avocado

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Sweet potatoes baked until tender and stuffed with a savory mixture of black beans, corn, and spices, then topped with creamy avocado and fresh lime. This Mexican-inspired vegetarian recipe, ready in about 65 minutes, pairs medium sweet potatoes, canned black beans, rinsed and drained, frozen corn kernels, thawed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium sweet potatoes
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium ripe avocado, diced
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1/2 cup shredded cheddar cheese (optional)

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Pierce 4 medium sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-50 minutes until tender when pierced with a fork.
2. Step 2: While the sweet potatoes bake, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 cup rinsed and drained black beans, 1 cup thawed corn kernels, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5-6 minutes, stirring occasionally, until heated through and fragrant.
3. Step 3: Remove the baked sweet potatoes from the oven and let cool slightly. Cut a lengthwise slit down the center of each potato and gently fluff the inside with a fork.
4. Step 4: Spoon the black bean and corn mixture evenly into each sweet potato. Top with 1/2 cup shredded cheddar cheese if using, then return to the oven for 5 minutes to melt the cheese.
5. Step 5: Remove from oven and top each stuffed sweet potato with 1 medium diced ripe avocado, 1 tablespoon fresh lime juice, and 2 tablespoons chopped fresh cilantro before serving.