Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese
Baked sweet potatoes stuffed with a smoky black bean filling and topped with crumbly Cotija cheese for a flavorful vegetarian meal. This mexican-inspired vegetarian (vegetarian) ready in about 70 minutes pairs large sweet potatoes, black beans, canned and drained, red bell pepper, finely diced 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.
Ingredients
- 4 large sweet potatoes
- 1 1/2 cups black beans, canned and drained
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro leaves, chopped
Instructions
- Step 1: Preheat oven to 400°F. Pierce 4 large sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until tender when pierced with a knife.
- Step 2: While potatoes bake, heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely diced red bell pepper and sauté for 4 minutes until softened.
- Step 3: Stir in 1 1/2 cups drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3-4 minutes until heated through.
- Step 4: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup sliced green onions.
- Step 5: When sweet potatoes are cool enough to handle, slice each in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.
- Step 6: Mash the sweet potato flesh lightly, then fold into the black bean mixture. Spoon the filling back into the sweet potato shells evenly.
- Step 7: Sprinkle 1/2 cup crumbled Cotija cheese over the tops and return to the oven for 10 minutes until cheese melts slightly.
- Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese take to make?
Total time is about 70 minutes (10 min prep + 60 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 Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese?
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 Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese?
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 Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese 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 Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese 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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