Twice-Baked Sweet Potatoes with Black Beans and Cotija Cheese

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup sliced green onions.
5. 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.
6. 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.
7. Step 7: Sprinkle 1/2 cup crumbled Cotija cheese over the tops and return to the oven for 10 minutes until cheese melts slightly.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving warm.