Dinner

Vegetarian Mexican Stuffed Sweet Potatoes Recipe

Name: Vegetarian Mexican Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes; 1 can black beans (drained, rinsed, and patted dry); 1/4 cup chopped cilantro; Juice of 1 small lime; 1/8 teaspoon cayenne pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1 cup shredded Mexican cheese; Sour cream, for serving

Bylilan Sage January 22, 2026January 22, 2026

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Introduction

These vegetarian Mexican stuffed sweet potatoes are a perfect combination of sweet, savory, and spicy flavors. Packed with black beans and spices, they make for a hearty and satisfying meal that’s easy to prepare. Whether you’re cooking for a weeknight dinner or a casual gathering, this dish is sure to impress.

Two baked sweet potato halves filled with a colorful mixture that has three visible layers: the soft orange sweet potato base, a middle layer of black beans and finely chopped green herbs, and a topping of melted light yellow cheese that is slightly browned and bubbly. The edges of the sweet potato skin are rough and brown. The dish is placed on a dark baking tray, which contrasts with the bright colors of the filling. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes
1 can black beans (drained, rinsed, and patted dry)
1/4 cup chopped cilantro
Juice of 1 small lime
1/8 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup shredded Mexican cheese

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Rinse and scrub the sweet potatoes, then poke holes all over with a fork to allow steam to escape.
Step 3: Place the sweet potatoes on a baking sheet and roast for 45-60 minutes, or until they are tender when pierced with a fork.
Step 4: Remove from the oven and cut the sweet potatoes in half lengthwise.
Step 5: Carefully scoop out the flesh into a bowl, leaving a small border to keep the skins intact. Aim for about 2 cups of sweet potato flesh.
Step 6: Add the black beans, chopped cilantro, lime juice, cayenne, onion powder, garlic powder, salt, cumin, and chili powder to the bowl with the sweet potato.
Step 7: Stir all the ingredients together until evenly combined.
Step 8: Spoon the filling back into the four sweet potato halves, dividing it evenly.
Step 9: Top each stuffed potato half with 1/4 cup shredded Mexican cheese.
Step 10: Return the stuffed potatoes to the oven and bake at 425°F for 5-10 minutes, or until the cheese is melted and begins to brown.
Step 11: Serve warm, optionally topped with sour cream or your favorite garnish.

Tips & Variations

For added protein, mix in cooked quinoa or corn with the filling.
Use a blend of cheeses such as cheddar and Monterey Jack for extra flavor.
Adjust the cayenne pepper to your preferred spice level or substitute with smoked paprika for a milder taste.
Add diced avocado or a dollop of salsa on top for freshness and extra texture.
To make it vegan, omit the cheese or use a plant-based cheese alternative.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through to maintain the crispy edges. Microwaving is quicker but might make the skins less crisp.

How to Serve

The image shows two sweet potato halves filled with a mixture of mashed orange sweet potato, black beans, and bits of green herbs. The stuffing is topped with melted yellow and white cheese that is slightly browned and gooey, with some cheese strings stretching down the sides. The skins of the sweet potatoes are brown and thick, holding all the filling in place. The food rests on a surface with a white marbled texture, adding contrast to the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed sweet potatoes ahead of time?

Yes, you can prep the filling in advance and store it separately. Assemble and bake the stuffed potatoes just before serving to keep them fresh and warm.