Southwest Baked Sweet Potato with Black Beans and Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A filling baked sweet potato topped with seasoned black beans and a fresh avocado salsa, blending regional southwestern flavors perfect for an easy meal. This Latin American-inspired healthy bowl recipe, ready in about 60 minutes, pairs large sweet potatoes, black beans, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 50 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pierce 4 large sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-55 minutes until soft and easily pierced with a knife.
  2. Step 2: While the sweet potatoes bake, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can drained black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt; cook for 5 minutes, stirring occasionally until beans are heated through and spices are fragrant.
  3. Step 3: In a bowl, combine 1 large diced avocado, 1 medium diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice; gently toss to make the avocado salsa.
  4. Step 4: When sweet potatoes are done, slice each open lengthwise and fluff the interior with a fork. Spoon the warm seasoned black beans evenly over each potato and top with generous portions of the avocado salsa before serving.

Frequently asked questions

How long does Southwest Baked Sweet Potato with Black Beans and Avocado Salsa take to make?

Total time is about 60 minutes (10 min prep + 50 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 Southwest Baked Sweet Potato with Black Beans and Avocado Salsa?

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 large sweet potatoes from drying out.

Can I substitute ingredients in Southwest Baked Sweet Potato with Black Beans and Avocado Salsa?

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 Southwest Baked Sweet Potato with Black Beans and Avocado Salsa 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.

What goes well with Southwest Baked Sweet Potato with Black Beans and Avocado Salsa?

Latin American healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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