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These black bean stuffed sweet potatoes are a delicious way to get nutrients and protein. These can be eaten for any meal, just add scrambled eggs for breakfast. Missing a few ingredients? This recipe is really flexible, you can sub in any of your favorite veggies and toppings, the baked sweet potato is the real highlight!


  • 2 Sweet potatoes
  • 1 15 oz can black beans (drained and rinsed)
  • 1/4 cup yellow onion, chopped
  • 1 Bell pepper , chopped
  • 5 ounces baby spinach
  • 1 Packet taco seasoning (optional)
  • 1 Tbsp oil

Optional add-ons: Avocado, salsa, green onions, tomatoes, scrambled eggs, hot sauce.

Main Ingredient(s): Bell Peppers, Onions, Sweet Potato


  • Preheat oven to 400°F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
  • Sauté onion, and pepper in a skillet until soft, about 3 minutes. Add in black beans and taco seasoning (if desired, will need to add water) and cook for 2 minutes. Add spinach and cook until just wilted. Remove from heat.
  • Remove potatoes from oven, cut them in half, smash each side with a fork and sprinkle with salt.
  • Top with black bean mixture and add on any of the optional toppings! Serve immediately.

Recipe adapted from “”

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: January 7, 2022