Stuffed Sweet Potatoes With Black Beans, Corn & Avocado – A Hearty, Fresh Weeknight Favorite

Sweet potatoes pull double duty here as both the base and the star. They bake up tender and caramelized, then get piled high with a bright, satisfying mix of black beans, corn, avocado, and a splash of lime. It’s the kind of meal that feels cozy yet fresh, hearty yet light.

You can assemble everything with pantry staples and a few fresh toppings. It’s equally good for a quick dinner, a meal-prep lunch, or a casual weekend meal with friends.

Why This Recipe Works

This recipe balances sweet, creamy, and zesty flavors in a way that feels complete without much effort. Sweet potatoes bring natural sweetness and roasted depth, while black beans add protein and fiber for staying power.

Corn and avocado offer texture and freshness, and lime ties everything together with brightness. The whole dish is easy to customize and naturally gluten-free and vegetarian.

Shopping List

• Sweet potatoes (medium, 4 count)
• Black beans (1 can, drained and rinsed, or 1.5 cups cooked)
• Corn (1 cup; frozen, canned, or fresh kernels)
• Avocado (1–2, ripe but firm)
• Red onion (1 small)
• Fresh cilantro (small bunch)
• Lime (1–2 for juice and zest)
• Olive oil
• Ground cumin
• Smoked paprika (optional but great)
• Chili powder (or chipotle powder, to taste)
• Salt and black pepper
• Greek yogurt or sour cream (optional for topping)
• Hot sauce or salsa (optional)
• Cotija or feta cheese (optional crumbled topping)

How to Make It

1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Prep the sweet potatoes: Scrub them clean and pat dry.

   Prick each potato a few times with a fork. Rub lightly with olive oil and sprinkle with salt.

3. Roast until tender: Place sweet potatoes on the baking sheet and roast for 40–55 minutes, depending on size. They’re done when a knife slides in easily and the skins look slightly wrinkled.
4. Make the filling: While potatoes roast, warm a skillet over medium heat with a drizzle of olive oil.

   Add finely diced red onion and sauté 3–4 minutes until softened. Stir in black beans, corn, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt, and pepper. Cook 3–5 minutes until heated through and fragrant.

   Remove from heat.

5. Add brightness: Stir in the zest of half a lime and a squeeze of lime juice. Fold in chopped cilantro. Taste and adjust salt, pepper, and lime as needed.
6. Slice and fluff: When the sweet potatoes are ready, let them cool for a few minutes.

   Slice down the center lengthwise and gently press the ends to open. Use a fork to fluff the flesh slightly and season with a pinch of salt and a tiny drizzle of olive oil if you like.

7. Top generously: Spoon the warm bean-and-corn mixture into each sweet potato. Add diced avocado on top.

   Finish with extra cilantro, a dollop of Greek yogurt or sour cream, a sprinkle of Cotija or feta if using, and a few shakes of hot sauce or a spoonful of salsa.

8. Serve right away: Add lime wedges on the side for extra zing. Eat with a fork or, for smaller potatoes, as a hand-held “boat.”

How to Store

• Refrigerator: Store the roasted sweet potatoes and the bean-corn filling separately in airtight containers for up to 4 days. Keep avocado off until serving.
• Reheating: Warm potatoes in a 350°F (175°C) oven for 10–15 minutes or microwave 1–2 minutes.

  Reheat the filling on the stovetop or in the microwave until hot.

• Freezing: Freeze the bean-corn filling for up to 2 months. Sweet potatoes can be frozen, but texture is softer after thawing. For best results, freeze the filling only and roast fresh potatoes when ready to serve.
• Meal prep tip: Pre-dice onion and cilantro, and portion spices ahead of time.

  Add fresh avocado and dairy toppings just before eating.

Benefits of This Recipe

• Nutrient-dense: Sweet potatoes provide beta-carotene and fiber, while black beans add plant protein and additional fiber for fullness.
• Budget-friendly: Most ingredients are pantry staples. It stretches well for families or weekly lunches.
• Flexible: Works with canned or frozen corn, and any bean you like. You can scale easily for a crowd.
• Balanced flavors: Sweet, smoky, tangy, and creamy all show up in each bite, making it satisfying without heavy sauces.
• Diet-friendly: Naturally vegetarian and gluten-free.

  Easy to make vegan by skipping dairy toppings.

Common Mistakes to Avoid

• Undercooking the potatoes: If they’re firm in the middle, the texture won’t be creamy. Roast until truly tender.
• Skipping the seasoning: The filling needs spices, salt, pepper, and lime to pop. Taste as you go.
• Overmixing the avocado: Dice and add it at the end so it stays fresh and doesn’t mash into the filling.
• Using watery corn: If using frozen corn, thaw and pat dry.

  If using canned, drain well. Excess moisture dilutes flavor.

• Forgetting contrast: A cool topping (yogurt, salsa, or cheese) balances the warm filling and sweet potato. That contrast is key.

Variations You Can Try

• Chipotle-lime version: Swap chili powder for chipotle powder or minced chipotle in adobo.

  Add extra lime for brightness.

• Southwest crunch: Add shredded cabbage or thinly sliced radishes on top for a crisp bite.
• Mediterranean twist: Replace cumin and chili with oregano and garlic, use chickpeas instead of black beans, and top with feta, olives, and a squeeze of lemon.
• Protein boost: Add sautéed turkey, shredded rotisserie chicken, or scrambled tofu to the filling.
• Cheesy bake: After stuffing, sprinkle with shredded Monterey Jack or cheddar and broil 1–2 minutes until bubbly.
• Herb swap: Try parsley or green onion if cilantro isn’t your thing.
• Greens added: Stir a handful of baby spinach into the warm filling until just wilted.

FAQ

Can I microwave the sweet potatoes instead of roasting?

Yes. Pierce the potatoes and microwave on high for 6–10 minutes, flipping halfway, until soft. The texture is a bit different and less caramelized, but it’s fast.

If you want some roasted flavor, microwave until almost tender, then finish in a 450°F oven for 10 minutes.

What kind of sweet potatoes work best?

Orange-fleshed varieties like Garnet or Jewel become creamy and slightly sweet when roasted. Medium-sized potatoes cook more evenly and are easier to portion for single servings.

Can I use fresh corn?

Absolutely. Slice kernels off the cob and sauté with the onion for 2–3 minutes before adding the beans and spices.

Fresh corn adds a juicy pop and great texture.

How can I make it spicier?

Add minced jalapeño to the onion step, increase chili powder or chipotle, or finish with hot sauce. You can also use a spicy salsa as a topping.

Is this recipe vegan?

It is vegan if you skip dairy toppings. Use avocado, salsa, and a squeeze of lime for creaminess and brightness.

If you miss the tang from yogurt, try a dairy-free yogurt or a quick cashew crema.

What should I serve with it?

This is a full meal on its own, but a simple side salad, roasted broccoli, or citrusy slaw pairs well. Tortilla chips and salsa make it feel extra fun.

How do I prevent the skins from splitting too much?

Prick the potatoes evenly and avoid overstuffing. If a potato splits, use a piece of foil or parchment underneath to hold it together as you fill and serve.

Can I prep the filling in advance?

Yes.

Make the filling up to 4 days ahead and reheat when ready. Add fresh lime and cilantro after reheating for the best flavor.

How do I know the sweet potatoes are done?

They’ll give easily when pressed, and a knife slides through with little resistance. The skins may look a bit wrinkly and the flesh will feel soft under the skin.

Wrapping Up

Stuffed Sweet Potatoes with Black Beans, Corn & Avocado deliver comfort and color in one easy dish.

With a short ingredient list and flexible toppings, it fits busy weeknights and casual gatherings alike. Make it once, then tweak it with your favorite spices and add-ins. You’ll have a reliable, satisfying meal that never gets old.