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Vegetarian, Americas

Loaded sweet potatoes with black beans

Loaded sweet potatoes with black beans are a vegetarian dish for 4 people, ready in 1 hour, rated very easy, at about €2.70 per person. The key is roasting the sweet potatoes whole so the flesh turns soft and sweet, then topping them with black beans spiced with cumin and smoked paprika, plus corn, avocado, and fresh cilantro.

Tonight, roasted sweet potatoes until melting soft, topped with spiced black beans, corn, and avocado.

Loaded sweet potatoes with black beans
Total time
1 h
Difficulty
Very easy
Cost per person
€2.70
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Roasting sweet potatoes whole gives them a soft, almost creamy flesh with natural sweetness, while the skin caramelizes slightly in the oven. Once split open, each half becomes an edible bowl, ready for a generous topping. Black beans add substance, cumin and smoked paprika bring warmth without too much heat, and avocado softens every bite.

This dish works for a weeknight dinner, since the oven does most of the work while you take a break, and for a more relaxed Sunday meal too. Kids usually enjoy digging into their own stuffed sweet potato, and everyone can adjust their own hot sauce or cilantro. It also makes an easy option when vegetarian guests are coming over.

The ingredients

4 people

Fruits and vegetables

  • Sweet potatoes 4
  • Avocados 2
  • Onion 1
  • Lime 1
  • Fresh cilantro 5 sprigs

Pantry

  • Canned black beansoften in the pantry 400 g
  • Canned sweet cornoften in the pantry 150 g
  • Cuminoften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Sour cream 4 tbsp

Allergens Lactose

The step by step recipe

  1. Prick the sweet potatoes and bake them at 200°C. 45 min

    They're done when a knife slides in without resistance.

  2. Cook the chopped onion in oil with the cumin and paprika. 6 min

    Toast the spices for a minute to wake up their flavor.

  3. Add the rinsed black beans and corn, and heat through, mashing a few beans as you go. 8 min

    Mashing a few beans helps bind the filling.

  4. Split the sweet potatoes open and fill them with the bean mixture.

    Push the flesh apart with a fork to make room for the filling.

  5. Top with sliced avocado, sour cream, cilantro, and a squeeze of lime.

    The lime keeps the avocado from browning.

Our tips to get it right

  • Pick sweet potatoes of similar size so they roast at the same rate, or check each one separately with the tip of a knife.
  • Rinse the black beans well under cold water before cooking, this removes the canning liquid that can make the topping too watery.
  • Prepare the bean topping while the sweet potatoes finish roasting, so everything is ready together and nothing cools down waiting.

The variations

  • Swap the black beans for red kidney beans, the texture stays just as soft and the color adds a nice touch to the plate.
  • For a richer version, sprinkle shredded cheese over the filling right before serving, it melts slightly from the heat.
  • To save time on a weeknight, use smaller sweet potatoes and microwave them briefly before finishing them in the oven.

What to serve it with

  • A green salad with lemon
  • Rice for a heartier meal
  • Cold lemon water

Storage

The cooked sweet potatoes and bean topping keep for 2 to 3 days in the fridge in a sealed container, without the avocado which should be added just before serving. Reheat everything in the oven or microwave, then top again with fresh avocado. Freezing isn't ideal, cooked sweet potato loses its texture once thawed.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can roast the sweet potatoes and prepare the black bean topping a few hours ahead. Add the avocado and cilantro right before serving, since they don't hold up as well once cut.

Can you replace the black beans with something else?

Red kidney beans or chickpeas work just as well instead of black beans. Keep the same cumin and smoked paprika to preserve the dish's flavor.

How do you adjust this recipe for young kids?

Skip or reduce the smoked paprika if your kids prefer milder flavors, the dish still tastes good with just a touch of cumin. Serve the sour cream and lime separately so everyone can add their own amount.

Why prick the sweet potatoes before roasting?

Pricking the skin lets steam escape during cooking, which keeps the potatoes from bursting in the oven. It also helps the inside cook more evenly.

How long does it take to make loaded sweet potatoes with black beans?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in loaded sweet potatoes with black beans?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does loaded sweet potatoes with black beans cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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