Guide · Nov 12, 2026
Stuffed Sweet Potatoes with Black Beans and Avocado
Baked sweet potatoes split open and filled with cumin-spiced black beans and corn, topped with avocado, salsa and cilantro. A vegan, gluten-free dinner for 4 with 15 grams of fiber per potato.
Last updated
Short answer: Bake 4 medium sweet potatoes at 400°F until a fork slides in easily, 40 to 50 minutes [2]. While they bake, warm a can of black beans with corn, cumin, chili powder and lime. Split the potatoes, fluff the insides, spoon in the beans and top with diced avocado, salsa, scallions and cilantro. It serves 4 as a full dinner.
This recipe was developed by Michael Gonzales from standard ratios.
Prep time: 15 min Cook time: 50 min Total time: 1 hr 5 min
What do you need for stuffed sweet potatoes?
Serves 4.
- 4 medium sweet potatoes (about 8 ounces each), scrubbed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt, plus more to taste
- 1 lime, juiced (about 2 tablespoons)
- 1 ripe avocado, diced
- 1/2 cup salsa
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh cilantro
Pick sweet potatoes that are about the same size so they finish together. University of Nebraska-Lincoln Extension suggests firm, small to medium potatoes with smooth skin and no soft spots [2].
How long do you bake a sweet potato?
At 400°F, a whole medium sweet potato takes 40 to 50 minutes, according to University of Nebraska-Lincoln Extension [2]. Scrub it, poke the skin several times with a fork and bake it on a lined sheet pan. It's done when a fork slides into the thickest part with no resistance. Big potatoes can need up to an hour.
Short on time? UNL Extension says a whole sweet potato microwaves in 5 to 8 minutes, turned halfway through [2]. You lose the caramelized edges, but it works on a weeknight.
Line the pan with parchment or foil, since sweet potatoes leak sugary juice that burns onto the pan. A Nordic Ware half sheet pan fits all 4 with room to spare.
How do you make the black bean filling?
Heat the olive oil in a skillet over medium heat, add the cumin and chili powder and stir for 30 seconds until fragrant. Add the beans, corn and salt with 2 tablespoons of water and cook for 4 to 5 minutes until hot. Lightly mash about a quarter of the beans with the back of a spoon so the filling holds together, then stir in the lime juice.
Rinsing canned beans in a colander gets rid of the thick, starchy liquid so the filling isn't gummy.
How do you stuff a sweet potato?
Cut each baked potato lengthwise down the middle, stopping before you cut through the bottom skin. Push the ends toward each other to open it up, then fluff the inside with a fork and season it with a pinch of salt. Spoon a quarter of the beans into each one, then top with avocado, salsa, scallions and cilantro.
Add the avocado last, right before serving, so it stays green.
Can you make stuffed sweet potatoes ahead?
Yes. Bake the potatoes and make the bean filling up to 3 days ahead and store them separately in the fridge. Reheat the potatoes in a 400°F oven or the microwave, warm the beans, and add the fresh toppings. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, the window USDA gives for leftovers [3]. Skip storing cut avocado. It browns.
How many calories are in a stuffed sweet potato?
About 390 calories per stuffed potato, with 10 grams of protein and 15 grams of fiber. That's our estimate from USDA FoodData Central values for each ingredient [1]. Sodium comes in around 770 mg, mostly from the canned beans and salsa. Low-sodium beans and salsa cut that a lot.
| Per stuffed potato (1/4 of recipe) | Amount |
|---|---|
| Calories | about 390 |
| Protein | 10 g |
| Fat | 10 g |
| Carbohydrate | 70 g |
| Fiber | 15 g |
| Sugars | 12 g |
| Sodium | about 770 mg |
Estimate from USDA FoodData Central (SR Legacy) values [1].
What goes with stuffed sweet potatoes?
They're a full meal, but a simple green salad goes well alongside. If you like black beans and peppers together, try our quinoa-stuffed peppers with black beans or the vegan black bean chili, which also makes a good sweet potato topping. Leftover beans go into the chickpea flour veggie scramble the next morning.
Sources
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy: sweet potatoes (FDC ID 168482); black beans (FDC ID 175188); frozen corn (FDC ID 168398); extra virgin olive oil (FDC ID 171413); ground cumin (FDC ID 170923); chili powder (FDC ID 171319); salt (FDC ID 173468); lime (FDC ID 168156); ripe avocado (FDC ID 171705); salsa (FDC ID 174524); scallions (FDC ID 170005); fresh cilantro (FDC ID 169997).
- University of Nebraska-Lincoln Extension, UNL Food. Sweet Potato Selection, Storage, and Prep Tips.
- USDA Food Safety and Inspection Service. Leftovers and Food Safety.
Photo: Sweet Potatoes in a Crate by Kindel Media, via Pexels (Pexels license).
Swaps and substitutions
- Other beans: pinto beans or chickpeas instead of black beans.
- More protein: add 1/2 cup of cooked quinoa to the bean filling.
- Creamy topping: a spoonful of plain unsweetened plant yogurt or our homemade hummus.
- Lower sodium: use no-salt-added beans and a low-sodium salsa.
Stuffed Sweet Potatoes with Black Beans and Avocado
Baked sweet potatoes split and filled with cumin-spiced black beans and corn, topped with avocado, salsa, scallions and cilantro. Vegan and gluten-free.
By Michael Gonzales
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5 min
- Makes
- 4 stuffed potatoes
Ingredients
- 4 medium sweet potatoes, about 8 oz each, scrubbed
- 1 can black beans, 15 oz, drained and rinsed (about 1 1/2 cups)
- 1 cup frozen corn, thawed
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp salt, plus more to taste
- 1 lime, juiced (about 2 tablespoons)
- 1 ripe avocado, diced
- ½ cup salsa
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro, chopped
Method
- Heat the oven to 400°F and line a sheet pan with parchment or foil. Scrub the sweet potatoes, poke each one several times with a fork and set them on the pan.
- Bake for 40 to 50 minutes, until a fork slides easily into the thickest part.
- About 10 minutes before the potatoes are done, heat the olive oil in a skillet over medium heat. Add the cumin and chili powder and stir for 30 seconds.
- Add the beans, corn, salt and 2 tablespoons of water. Cook for 4 to 5 minutes, stirring, until hot. Lightly mash about a quarter of the beans and stir in the lime juice.
- Slice each potato lengthwise without cutting through the bottom skin, push the ends together to open it and fluff the inside with a fork.
- Spoon the bean filling into the potatoes and top with avocado, salsa, scallions and cilantro. Serve right away.
Food safety and storage
- Refrigerate leftovers in a covered container within 2 hours.
- We'd eat them within 3 to 4 days, the window USDA gives for refrigerated leftovers, and reheat them to 165°F.
- Store the potatoes and beans separately and add the avocado fresh.
- Wash produce under running water before cutting it.
Nutrition per serving (estimate)
390 kcal · protein 10 g · carbs 70 g · fiber 15 g · fat 10 g · sugars 12 g · sodium 770 mg
Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.
Frequently asked questions
How long do you bake sweet potatoes at 400°F?
40 to 50 minutes for medium sweet potatoes, according to University of Nebraska-Lincoln Extension. They're done when a fork slides easily into the thickest part.
Can I microwave the sweet potatoes instead?
Yes. Poke them with a fork and microwave them for 5 to 8 minutes, turning halfway through. You lose the caramelized edges, but it's much faster.
Can I make stuffed sweet potatoes ahead?
Yes. Bake the potatoes and make the bean filling ahead, store them separately in the fridge, and reheat them before adding the fresh toppings. Eat leftovers within 3 to 4 days.
Are stuffed sweet potatoes vegan and gluten-free?
This version is both. Check your salsa and chili powder labels if you need to avoid gluten strictly.
How do I keep the avocado from browning?
Dice it right before serving and toss it with a little of the lime juice. Don't store cut avocado on leftovers.
Written by
Michael Gonzales
Founder & Editor
Michael Gonzales is the founder of Cloudalien Technologies LLC, the company that owns ElectricDiet, and he edits every page on the site. ElectricDiet publishes plant-based recipes, food lists, meal plans and grocery guides. Michael is not a doctor or registered dietitian, so nothing on ElectricDiet is medical advice.