Chipotle-Black Bean Stuffed Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Roasted sweet potatoes filled with a smoky, protein-packed bean mixture, topped with avocado and lime. This mexican-inspired vegetarian (vegan) ready in about 65 minutes turns medium, scrubbed sweet potatoes, (15 oz) can, rinsed black beans, minced chipotle peppers in adobo sauce into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 20 min Cook: 45 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

4 medium, scrubbed sweet potatoes
1 (15 oz) can, rinsed black beans
1 tbsp, minced chipotle peppers in adobo sauce
1, sliced avocado
1, wedged lime
2 tbsp olive oil
1/2 tsp cumin
1/4 tsp salt

Instructions

Step 1: Preheat oven to 425°F (220°C). Prick 4 medium sweet potatoes all over with a fork, then rub with 2 tbsp olive oil. Place on a parchment-lined baking sheet and roast for 45 minutes until fork-tender.
Step 2: While potatoes roast, combine 1 (15 oz) rinsed black beans, 1 tbsp minced chipotle peppers, 1/2 tsp cumin, and 1/4 tsp salt in a bowl. Mash 1/3 of the beans with a fork to create a binding consistency.
Step 3: Carefully cut a slit lengthwise in each roasted sweet potato and fluff the insides with a fork. Spoon the black bean mixture into each potato, pressing gently to fill.
Step 4: Top each stuffed potato with 1/4 sliced avocado and a squeeze of lime juice. Serve immediately with extra lime wedges on the side.

Equipment for this recipe

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Frequently asked questions

How long does Chipotle-Black Bean Stuffed Sweet Potatoes take to make?

Total time is about 65 minutes (20 min prep + 45 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 Chipotle-Black Bean Stuffed Sweet Potatoes?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Chipotle-Black Bean Stuffed Sweet Potatoes?

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 Chipotle-Black Bean Stuffed Sweet Potatoes 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 Chipotle-Black Bean Stuffed Sweet Potatoes vegan?

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