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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) 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.

Prep: 10 min Cook: 55 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Mexican-Style Stuffed Sweet Potatoes with Black Beans and Avocado take to make?

Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mexican-Style Stuffed Sweet Potatoes with Black Beans and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium sweet potatoes from drying out.

Can I substitute ingredients in Baked Mexican-Style Stuffed Sweet Potatoes with Black Beans and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mexican-Style Stuffed Sweet Potatoes with Black Beans and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

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

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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