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Easy Loaded Baked Sweet Potatoes with Black Beans

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These loaded baked sweet potatoes with black beans are a quick and easy meal, perfect for weeknights or meal prep. Roasted sweet potatoes are stuffed with a smoky black bean filling, topped with melted cheese and a tangy lime crema.

Ingredients

Scale
  • 4 medium sweet potatoes (about 8 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • ½ cup red onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup vegetable broth or water
  • 2 tablespoons lime juice (fresh)
  • Salt to taste
  • ½ cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash and dry the sweet potatoes thoroughly. Prick each sweet potato several times with a fork (about 6-8 pricks per potato).
  3. Coat the sweet potatoes with olive oil, salt, and pepper. Rub the oil directly onto the skins, then sprinkle with salt and pepper. Place them on the prepared baking sheet, leaving space between each one.
  4. Roast for 40-50 minutes, flipping halfway through. They are done when easily pierced with a fork and the skin has started to wrinkle and caramelize.
  5. While the sweet potatoes roast, make the black bean filling. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.
  6. Add the minced garlic, cumin, smoked paprika, and cayenne. Stir constantly for about 30 seconds until fragrant.
  7. Add the drained black beans and vegetable broth. Stir and let simmer for 5-7 minutes, stirring occasionally. Use the back of a spoon to gently mash about a quarter of the beans in the pan.
  8. Remove from heat and stir in the lime juice. Taste and adjust salt as needed. Set aside and keep warm.
  9. Make the lime crema. In a small bowl, whisk together the sour cream, lime juice, lime zest, and salt until smooth and pourable.
  10. When the sweet potatoes are done, remove from the oven and let cool for 5 minutes.
  11. Slice each sweet potato open lengthwise. Use a fork to gently fluff the insides.
  12. Divide the black bean filling evenly among the sweet potatoes. Sprinkle shredded cheese on top of each one. Return to the oven for 3-5 minutes until the cheese is melted and bubbly.
  13. Top with a generous drizzle of lime crema, a sprinkle of fresh cilantro, and diced avocado if using. Serve immediately with lime wedges on the side.

Notes

Choose similar-sized sweet potatoes for even cooking. Don’t overcrowd the baking sheet to ensure caramelization. Toast spices in hot oil for 15-20 seconds to enhance flavor. Make the crema ahead of time for better flavor. Store components separately for leftovers; reheat in oven at 350°F for 10 minutes.

Nutrition

Keywords: loaded sweet potatoes, black beans, sweet potato recipe, vegetarian, gluten-free, meal prep, easy dinner

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