These easy cheesy Black Bean Stuffed Sweet Potatoes are fully loaded with black beans, corn, lots of melty Cabot cheese, and a mountain of tasty toppings!
Stuffed sweet potatoes are basically a food group around here.
I’m a big fan of piling them high with whatever veggies and/or leftovers need to be used up, slapping a little cheese, salsa, or sour cream on top and calling it a meal.
Today we’re channeling taco night and giving these hot and fluffy sweet potatoes the star treatment with protein-packed black beans, melty Cabot cheddar cheese, and a bevy of tasty toppings!
If you’ve been around this little blog of mine for a bit, you know the absolute love affair I have with Cabot Creamery Co-operative and their delicious cheeses. I’ve partnered with them for what feels like a decade now and I’m super excited to be teaming up in 2022 to share the recipe for my easy cheesy black bean stuffed sweet potatoes!
If you’re new to all things Cabot, they’re an amazing co-operative owned by farm families throughout New England and New York. They’re a certified B Corporation and 100% of the profits go back to the farmers. They also make really really ridiculously good cheese.
You can check out their full assortment of cheeses on their website. I’m a giant fan of their sharp cheddar cheeses as well as their super spicy habanero cheddar. Amazing is putting it lightly. So good!
Tasty Topping Options
When it comes to topping your black bean sweet potatoes, the options are nearly endless. Here are a few of our favorite toppings:
- red or green salsa
- pico de gallo
- grilled peppers
- grilled onions
- corn salsa
- roasted veggies
- fresh or wilted spinach
- pickled red onion
- jalapeños (fresh or pickled)
- greek yogurt or sour cream
- grated cheddar cheese
- sliced black olives
- cilantro and/or scallions
Cheesy Black Bean Stuffed Sweet Potatoes Recipe
This is one of those recipes I find myself making again and again.
It’s simple enough to throw together just a single stuffed spud for lunch, and even simpler if I have leftover taco night toppings and ingredients on hand!
Feel free to follow the recipe below for a tasty Stuffed Sweet Potato dinner night with the fam or scale it down for just one or two potatoes.
You can even make extra if you need some meal prep lunches for the week — the possibilities are really endless here!
Oven Baked vs. Microwaved Sweet Potatoes
In the recipe card below you’ll find both microwave instructions and oven instructions to cook the sweet potatoes.
For a crispy skinned potato, oven roasting for about 45-60 minutes is the way to go. If you don’t plan on eating the skin or want a quicker option, the microwave will save you time and each sweet potato will cook up in about 5 minutes each.
Cheesy Black Bean Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 2 cups black beans (approx. 2 cans) drained and rinsed
- 1 cup corn (steamed from fresh/frozen or canned)
- ½-1 cup chopped tomatoes
- 1 cup Cabot Seriously Sharp Cheddar Cheese, freshly grated (plus any extra to taste)
- 1 jalapeño pepper, sliced
- 2 TBSP minced red onion (optional)
- 2-3 TBSP fresh chopped cilantro or scallions or some of each!
- guacamole to taste
- Wash and dry sweet potatoes. Pierce each a few times (in different spots) with a fork or pairing knife. Next choose one of the cooking methods below.
Microwave Sweet Potato Instructions
- Cooking each one at a time, wrap sweet potato with a slightly damp paper towel and microwave on high for 3 minutes. Flip it over to other side and microwave for 2 additional minutes or until fork-tender with a fluffy interior. Larger spuds may take 7-8 minutes while smaller ones are typically done in 5 minutes.
Oven Baked Sweet Potato Instructions
- Pre-heat oven to 400°F.
- Rub sweet potatoes with a teeny bit of olive oil and sprinkle with kosher salt. The salt is 100% optional but I love a crispy salty skin on my potatoes – yum!
- Bake 45-60 minutes or the inside of the sweet potatoes are tender throughout. (I buy larger potatoes and bake mine for an hour)
While the Potatoes Cook
- While the potatoes cook prep all your mix-ins and toppings. This way once they're done all you have to do is stuff and scarf!
Stuff Those Sweet Potatoes!
- Once your potatoes are done cooking, allow to cool slightly and slice vertically down the center. Once cool enough to handle, use a fork to fluff the sweet potato inside.
- Stir in black beans, corn, and tomato. Top with a nice layer of Cabot sharp cheddar cheese.
- For melty cheese, pop the potatoes back in the oven for 5-8 minutes (or you can microwave it until melty) then pile mile-high with your choice of toppings!
- For these particular stuffed sweet potatoes, I added some homemade queso, cilantro, scallions, minced red onion, sliced jalapeños ,and guacamole. SO GOOD! Feel free to mix and match toppings and see the blog post for a full list of delicious options.
If you get a chance to try these easy cheesy black bean stuffed sweet potatoes, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Sides to Serve with Stuffed Sweet Potatoes
One of the awesome things about these fully loaded savory sweet potatoes is that, while intended to be a main dish for lunch or dinner, they also double as a side dish!
You can either serve them up as a vegetarian side to go with your favorite main (grilled protein, tacos, enchiladas, quesadillas, tortilla soup, etc…) or, because they’re so filling, let them shine as the main dish all on their own. Here are some of our favorite sides to serve with these sassy stuffed spuds:
- Southwest Quinoa Salad with Chili Lime Dressing
- Mexican Cauliflower Rice
- Vegetarian Enchilada Soup with Beans and Rice
- Mexican Kale Salad with Zesty Cilantro Lime Dressing
- Crispy Chickpea Taco Salad