These black bean and ground beef stuffed sweet potatoes are hearty, colorful, and full of Tex-Mex flavor. Tender roasted sweet potatoes are filled with a savory beef, bean, corn, tomato, and pepper mixture, then finished with melty cheese and your favorite toppings. It is a satisfying dinner that feels cozy, balanced, and easy enough for a weeknight.
Why You’ll Love This Recipe
This recipe is filling, flavorful, and simple to prepare. The sweet potatoes become soft and creamy in the oven, making the perfect base for the smoky, spiced ground beef filling.
It is also a great family meal because everyone can customize their toppings. Add avocado, green onions, sour cream, salsa, or shredded lettuce for extra freshness.
The combination of lean ground beef, black beans, vegetables, and sweet potatoes makes this meal rich in protein and fiber. It is comforting without feeling too heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–6 medium sweet potatoes
2 tablespoons olive oil
½ cup yellow onion, diced
¼ cup red bell pepper, diced
1 jalapeño, deseeded and diced
1 pound lean ground beef
3 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 can black beans, 15 ounces, drained and rinsed
½ cup frozen corn
1 cup canned fire-roasted diced tomatoes
⅔ cup water
1 cup shredded cheese, optional
Optional toppings: sliced green onions, avocado, sour cream, salsa, chopped cilantro, or shredded lettuce
Directions
Preheat the oven to 425°F. Wash and dry the sweet potatoes well. Prick each potato several times with a fork, then place them on a foil-lined baking sheet. Bake for about 60 minutes, or until the potatoes are very tender when squeezed.
When the sweet potatoes have about 20 minutes left, heat olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened.
Add the ground beef to the skillet. Break it into small pieces with a spoon and cook until browned. Drain excess fat if needed.
Stir in the garlic, kosher salt, black pepper, chili powder, cumin, and oregano. Cook for 1 minute, stirring constantly, so the spices become fragrant.
Add the black beans, frozen corn, fire-roasted diced tomatoes, and water. Stir well and simmer until most of the liquid has evaporated and the filling is thick.
Slice the baked sweet potatoes open lengthwise. Gently fluff the inside with a fork, then spoon the beef and black bean filling into each potato.
Sprinkle with shredded cheese, if using. Place under the broiler for 2–3 minutes, just until melted. Add your favorite toppings and serve warm.
For a milder version, leave out the jalapeño or use only half. For more spice, add extra chili powder or a pinch of cayenne.
You can swap the ground beef for ground chicken or ground turkey. For a meatless version, use extra black beans, lentils, or crumbled tofu.
Add more vegetables by stirring in zucchini, mushrooms, spinach, or extra bell peppers. You can also top the finished potatoes with pico de gallo, shredded lettuce, or sliced avocado.
Storage/Reheating
Store assembled stuffed sweet potatoes in an airtight container in the refrigerator for up to 5 days.
You can also store the beef and black bean filling separately for up to 5 days. For longer storage, freeze the filling for 2–3 months and thaw it overnight in the refrigerator before reheating.
To reheat one stuffed sweet potato, microwave it for 1–2 minutes, or until hot. To reheat several, place them on a baking sheet and warm in a 350°F oven for 10–15 minutes.
If reheating only the filling, warm it in a skillet over medium heat. Add a splash of water if it seems dry.
FAQs
Can I make these stuffed sweet potatoes ahead of time?
Yes. Bake the sweet potatoes and prepare the filling ahead of time, then store them separately. Assemble and reheat when ready to serve.
Can I microwave the sweet potatoes instead?
Yes. Microwave them for 5–8 minutes, flipping halfway through, until tender. The oven gives better flavor, but the microwave is faster.
Are these stuffed sweet potatoes spicy?
They are mildly spicy. Removing the jalapeño seeds keeps the heat lower.
Can I use canned corn?
Yes. Drain it well before adding it to the skillet.
What cheese works best?
Cheddar, Monterey Jack, Colby Jack, or a Mexican-style cheese blend all melt well.
Can I make this recipe dairy-free?
Yes. Skip the cheese and sour cream, or use dairy-free alternatives.
Can I freeze the stuffed potatoes?
The filling freezes best. Sweet potatoes can become softer after freezing, but they are still usable.
What toppings go well with this recipe?
Avocado, green onions, sour cream, salsa, cilantro, and shredded lettuce are all great choices.
Can I use pinto beans instead of black beans?
Yes. Pinto beans work well and keep the filling hearty.
How do I know the sweet potatoes are done?
They should feel soft when gently squeezed and be easy to pierce with a fork.
Conclusion
Black bean and ground beef stuffed sweet potatoes are a cozy, nutritious, and flavor-packed dinner. With tender roasted sweet potatoes, a savory taco-style filling, and plenty of topping options, this recipe is easy to customize and perfect for busy weeknights.
Hearty roasted sweet potatoes stuffed with a flavorful Tex-Mex mixture of ground beef, black beans, vegetables, and spices, topped with melted cheese and fresh toppings.
