Mexican Black Bean Baked Sweet Potatoes

Why You’ll Love These Mexican Sweet Potatoes

I’ll be honest, with a family of carnivores, I don’t make a lot of vegetarian meals. If I’m going to get my guys to dig into a plant-based dish, it has to be seriously flavorful and satisfying. These stuffed sweet potatoes fit the bill. The black bean filling has the perfect hint of heat, and with the addition of pineapple, it has a sweet and spicy flavor that we can’t get enough of. Here’s why you’ll love it too…

• Quick and easy to prepare. The pineapple black beans come together in minutes, all while the sweet potatoes are baking. You can even make it in advance.
• Super versatile. This dish itself can be customized with your favorite toppings. But you can also use the filling in quesadillas or burritos, piled on top of a salad, or, if you need something meaty, as a side to chicken enchiladas or ground beef tacos.
• Allergy-friendly. This dish is naturally gluten free and dairy free, so, depending on your choice of toppings, you can enjoy it as a completely plant-based meal or at least go vegetarian should you choose to add some cheese or sour cream.

Recipe Ingredients

While the list may seem long, most of the ingredients in this recipe are common pantry staples. Here’s an overview of what you’ll need. You can find the full quantities and detailed instructions in the recipe card at the bottom of the post.

• Sweet potatoes. Scrubbed well. You are going to bake them in the oven or use one of the other methods I detail in my article about how to make baked sweet potatoes.
• Olive oil. For coating the potatoes for baking and to add to the pan when you make the black bean mixture.
• Salt and pepper. Again, you’ll need these to season the potatoes and the beans.
• Onion. Half of a large one, chopped.
• Red bell pepper. You can use another color pepper, I just like the sweetness and the pop of red it adds to the dish.
• Garlic. I prefer fresh, but you can use jarred or a quarter teaspoon of garlic powder.
• Canned black beans. Drained and rinsed.
• Lime. You’ll just need the juice.
• Spices. A simple combination of chili for spice and cumin for smokiness.
• Pineapple. Fresh pineapple or canned will with. Just be sure to drain it if you use pineapple from a can.
• Cilantro. For a little freshness. You can omit this if you are one of those people that have an aversion to cilantro.
• Toppings. Try shredded cheese, chopped avocado, a dollop of plain Greek yogurt or sour cream, a squeeze of lime juice, and a sprinkle of more cilantro, or use your favorites. I’ll share some ideas below.

Mexican Stuffed Sweet Potato Toppings

This recipe is super simple. While the baked sweet potatoes are in the oven, the black beans and pineapple come together in a skillet in just minutes. All you have to do is spoon the filling into the sweet potatoes and add your favorite toppings. Here are some ideas:

• Cheese. Shredded cheddar or Monterey Jack are great, but you can also crumble cotija cheese or spoon on some cheese sauce.
• Avocado. You can keep it simple with sliced or chopped avocado, or whip up some Guacamole or Avocado Crema.
• Sour cream. Plain Greek yogurt is a lighter alternative, or try Chipotle Crema.
• Salsa. Homemade Restaurant Style Salsa is classic, or add even more fruity flavor with Mango Avocado Salsa.
• Extra garnishes. Finish it off with a sprinkle of minced cilantro, sliced scallions, or even chopped red onion.

More Mexican Vegetarian Recipes

• Chilaquiles Rojos
• Breakfast Tostadas
• Vegetarian Bell Pepper Nachos
• Black Bean Quinoa Burgers
• Instant Pot Pinto Beans
• Mexican Pasta Salad