Sweet Potato & Black Bean Recipe – Easy Vegetarian Filling

Last Updated on 3 months by Neha Deshmukh

Sweet Potato & Black Bean Recipe – Easy Vegetarian Filling

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, flavorful, and relatively easy vegetarian meal. This sweet potato and black bean recipe is exactly that. I first stumbled upon a version of this when trying to use up some leftover sweet potatoes, and it’s become a regular in my kitchen ever since. It’s perfect for a weeknight dinner, a potluck, or even a festive snack!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with goodness – sweet potatoes, protein-rich black beans, and vibrant veggies. It’s also super customizable, so you can adjust the spice level to your liking. Plus, it’s just plain delicious! The combination of the sweet potato, savory beans, and a little kick of cayenne is seriously addictive. And honestly, who doesn’t love a meal that looks as good as it tastes?

Ingredients

Here’s what you’ll need to make these amazing stuffed sweet potatoes:

• 3 large sweet potatoes
• 14 oz (approx. 397g) black beans (canned)
• ½ cup (approx. 60g) yellow corn
• ½ cup (approx. 75g) chopped peppers (green and red mix)
• 1 small red onion, finely chopped
• 2-3 garlic cloves, minced
• 2 tablespoons chopped scallion
• 2 tablespoons chopped cilantro
• ½ cup (approx. 120ml) Pace Chunky Mild Salsa
• ¾ cup (approx. 90g) shredded mozzarella cheese
• 1.5 teaspoons vegetable oil
• ¼ teaspoon cayenne pepper
• Salt to taste
• Pepper to taste
• Olive oil to drizzle

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sweet Potatoes: Varieties & Selection

Sweet potatoes come in different varieties – you’ll find orange-fleshed, white-fleshed, and even purple ones! I prefer the orange-fleshed ones for their sweetness and vibrant color, but any variety will work. Look for firm sweet potatoes without any soft spots or blemishes.

Black Beans: Canned vs. Dried & Nutritional Benefits

Canned black beans are a lifesaver for quick meals, and totally fine to use here. If you prefer, you can use dried black beans (about 1 ½ cups dried will yield the equivalent of 14oz canned). Just remember to soak and cook them beforehand! Black beans are a fantastic source of protein and fiber, making this a really satisfying meal.

Salsa: Choosing the Right Heat Level & Regional Styles

I like using a mild salsa for this recipe, but feel free to choose one that suits your spice preference. Different regions have different salsa styles – some are chunky, some are smooth, some are smoky. Experiment and find your favorite!

Cayenne Pepper: Adjusting the Spice & Flavor Profile

Cayenne pepper adds a lovely warmth, but a little goes a long way. Start with ¼ teaspoon and add more to taste. If you’re sensitive to spice, you can omit it altogether. A pinch of smoked paprika can also add a nice depth of flavor.

Mozzarella Cheese: Alternatives for Different Dietary Needs

Mozzarella adds a lovely gooeyness, but you can easily swap it out for a vegan mozzarella alternative, cheddar, Monterey Jack, or even a sprinkle of nutritional yeast for a cheesy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C). Give your sweet potatoes a good scrub, then prick them all over with a fork. This lets steam escape while they bake. Place them on a baking tray and bake for 40-50 minutes, or until they’re tender when pierced with a fork.
2. While the sweet potatoes are baking, let’s make the filling. Heat the vegetable oil in a skillet over medium heat. Add the chopped red onion and minced garlic and sauté for 2-3 minutes, until fragrant.
3. Add the drained black beans, corn, and chopped peppers to the skillet. Cook for about 1 minute, stirring occasionally.
4. Remove the skillet from the heat and stir in the chopped scallions, cilantro, salsa, cayenne pepper, salt, and pepper. Give it a good mix!
5. Once the sweet potatoes are cool enough to handle, slice them lengthwise and scoop out the flesh, leaving a thin layer inside the skin. Drizzle the skins with a little olive oil and bake at 375°F (190°C) for 10 minutes to crisp them up.
6. In a bowl, mash the sweet potato flesh. Add the veggie mixture and mix everything together until well combined.
7. Fill the crispy sweet potato skins with the mixture, then top with the shredded mozzarella cheese. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh scallions and serve immediately!

Expert Tips

• Don’t overcrowd the baking sheet when baking the sweet potatoes. They need space to cook evenly.
• If your sweet potatoes are taking longer than 50 minutes to cook, cover them loosely with foil.
• For extra flavor, try roasting the peppers and onions along with the sweet potatoes.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation

Simply omit the mozzarella cheese or use a vegan cheese alternative. You could also add a dollop of vegan sour cream or avocado on top for extra creaminess.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your salsa doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of cayenne pepper to control the spice level. For a milder flavor, use just a pinch. For a spicier kick, add up to ½ teaspoon or even a dash of your favorite hot sauce.

Festival Adaptation (Diwali/Holi Snack)

My aunt makes a similar version for Diwali, adding a sprinkle of chaat masala to the filling for an extra burst of flavor! It’s a huge hit with the family.

Serving Suggestions

These stuffed sweet potatoes are great on their own, but they also pair well with a side salad or a dollop of Greek yogurt (or vegan yogurt!).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions!

Can I make these ahead of time?

You can definitely prep some components ahead of time! You can bake the sweet potatoes and make the filling a day or two in advance. Store them separately in the refrigerator and assemble just before baking.

What’s the best way to reheat filled sweet potatoes?

The oven is best for reheating to keep the skins crispy. Reheat at 350°F (175°C) for about 15-20 minutes.

Can I use different types of beans?

Absolutely! Pinto beans, kidney beans, or even chickpeas would work well.

How can I adjust the sweetness of the filling?

If you prefer a less sweet filling, you can add a squeeze of lime juice or a dash of vinegar.

Is it possible to make this recipe oil-free?

Yes! You can sauté the onions and garlic in a little vegetable broth or water instead of oil. You can also skip the olive oil drizzle on the sweet potato skins.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!