This post may contain affiliate links. Please read our disclosure policy.

Hi from our new house!!! I’m currently shifting my way through a maze of boxes, with the goal of having our kitchen organized by dinner time. I’d love nothing more than to fix us an easy, healthy weeknight dinner like these Stuffed Sweet Potatoes with Black Beans and Quinoa.

Healthy Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa. A protein packed, delicious vegetarian recipe! Flavorful, not too spicy, and great for meatless meals. These savory stuffed sweet potatoes are easy, budget-friendly, and can be baked in advance for meal prep lunches and dinners!

A filling, hearty vegetarian dinner or lunch, these sassy southwest sweets are an all-in-one meatless meal that will leave everyone at the table feeling satisfied (this Mexican Quinoa is another tasty choice).

Baked stuffed sweet potato recipes like this one are an ideal strategy for knocking out every food group in a single dish. If you’d like another savory stuffed sweet potato option in a similar flavor realm, try these Mexican Stuffed Sweet Potatoes. The egg on top makes them a winner for breakfast and brinner.

The baked sweet potato itself serves as the tasty vehicle. These super spuds, which are a rich source of fiber, vitamins and minerals like vitamin C and iron, and beta-carotene, have potential that extends well beyond a side dish.

Think of sweet potatoes as your weeknight dinner canvas, ready to be stuffed and served as the main event.

This baked Stuffed Sweet Potatoes recipe with black beans and quinoa has a Southwest-inspired flavor for a filling meal!

About This Stuffed Sweet Potato Recipe

Protein-rich ingredients make these savory stuffed sweet potatoes plenty filling and hearty!

The Ingredients

  • Sweet Potatoes. They’re deliciously creamy with a touch of sweetness, and I prefer them over regular white potatoes. Plus, they’re rich in fiber, vitamins, antioxidants, and minerals.
  • Quinoa. The secret way to make these stuffed sweet potatoes both healthy and filling.
  • More Veggies. I added onion, bell peppers, and jalapeno, which gives the dish beautiful color and a nice kick.
  • Spices. My favorite southwest/taco/life spices like chili powder, cumin, and smoked paprika add subtle heat and pair perfectly with the sweetness of the potato. 
  • Black Beans. A flavorful, protein-rich addition to this recipe.
  • Greek Yogurt. Adds protein and makes the filling rich and creamy.
  • Lime Juice. For a hint of zip.
  • Cheese. The gooey melty cheese on top is so scrumptious! Monterey jack, pepper jack, or cheddar cheese would work great here.
Easy Stuffed Sweet Potatoes are loaded with cheese, black beans, and quinoa.

The Directions

  1. Bake the sweet potatoes: Scrub the sweet potatoes, pat dry, and prick the outsides with a fork. Place on a baking sheet and bake at 400 degrees F until tender. Remove and set aside.
  2. Cook the quinoa according to package instructions.


For tips on how to achieve the perfect quinoa, check out How to Cook Quinoa.

  1. Prepare the filling: Add the vegetables and spices until tender and fragrant, stirring to coat. Add the beans and quinoa. Remove from the heat, and add the yogurt, lime, and cheese.
  2. Make a slit in the top of the potatoes, and fluff the insides. Lay the potatoes on the baking sheet, then add the filling ingredients, sprinkling cheese over the top. Bake until the cheese is melted. Enjoy hot with your desired toppings.

Recipe Adaptations

  • To Make Vegan. Omit the Greek yogurt or try swapping it for another creamy option like my vegan queso (SO GOOD) or even guacamole.
  • Chicken Stuffed Sweet Potatoes. Stir in some of this Instant Pot Chicken or grilled chicken with the black beans and quinoa.

If you’re looking for a stuffed sweet potatoes paleo recipe, try my Slow Cooker Healthy Buffalo Chicken Stuffed Sweet Potatoes

How Can You Tell if Sweet Potatoes are Still Good?

  • The best way to tell if a sweet potato is still good is by touching. If it feels wet, soft, or looks discolored, it is bad.
  • Unfortunately, if any part of your potato is bad, the entire thing should be thrown out, as the flavor could be compromised.
These savory stuffed sweet potatoes have an awesome Southwest-inspired flavor. Perfect for meal prep!

How to Store and Reheat Stuffed Sweet Potatoes

  • To Store. Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently rewarm leftovers in the oven at 350 degrees F on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.

Can I prepare sweet potatoes ahead of time? Yes! You can prepare the sweet potatoes themselves ahead of time and stuff them just before serving.

What Do Sweet Potatoes Pair Well With?

With love from a very messy kitchen: Savory Stuffed Sweet Potatoes with Black Beans.

Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa

4.91 from 11 votes
Healthy Southwest Stuffed Sweet Potatoes with Black Beans and Quinoa. A protein packed, delicious vegetarian recipe! Flavorful, not too spicy, and delicious!

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes

Servings: 6 servings


For the Sweet Potatoes

  • 6 small sweet potatoes about 8 ounces each
  • 1/3 cup quinoa or 1 cup leftover cooked quinoa
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 small red bell pepper diced
  • 1 jalapeno cored, seeded, and finely chopped
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic minced (about 2 teaspoons)
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can low-sodium black beans rinsed and drained
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons freshly squeezed lime juice from about 1 lime
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese divided

For Serving:

  • Prepared salsa
  • Diced avocado or guacamole
  • Plain non-fat Greek yogurt or sour cream
  • Fresh cilantro


  • Bake the sweet potatoes: Place a rack in the center of your oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Scrub the sweet potatoes and pat dry. Prick the outsides all over with the tines of a fork. Place on the prepared baking sheet and bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from the oven and let rest until cool enough to handle. Leave the oven turned on.
  • Meanwhile, cook the quinoa according to package instructions. You should have about 1 cup cooked total. Set aside.
  • While the sweet potatoes bake and the quinoa cooks, prepare the filling. Heat the olive oil in a large, deep nonstick skillet over medium. Add the onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, about 8 minutes. Add the garlic, chili powder, smoked paprika, and cumin. Stir to coat the vegetables in the spices, then cook until the spices are fragrant, about 30 seconds. Stir in the black beans and quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and 1/2 cup cheese. Taste and adjust the seasonings as desired.
  • Once the baked sweet potatoes are cool enough to handle, make a slit in the top. With a fork, open the split and lightly fluff the insides to make space for the toppings. Place the sweet potatoes back on the baking sheet, then stuff with the quinoa–black bean mixture (you will have about 1/2 cup filling per potato). Sprinkle the remaining cheese over the top, then return the sweet potatoes to the oven. Cook until the filling is heated through and the cheese melts, about 5 minutes. Enjoy hot, sprinkled with toppings of choice.


Serving: 1potatoCalories: 401kcalCarbohydrates: 66gProtein: 16gFat: 9gSaturated Fat: 4gCholesterol: 18mgFiber: 12gSugar: 12g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. This sounds really good! Adding  the ingredients to my shopping list…

    Have fun organizing your kitchen! That is one of my favorite things about moving—starting with a clean slate and having everything organized. 

      1. Update! Made this last night and it is a keeper. I simplified a bit because I am cooking in an airstream kitchen and wanted less dishes :)

        Cooked extra quinoa a few days ago and skipped the onions (and sauté step) all together, added bell pepper and jalapeño raw, stirred everything together and proceeded as directed. It was still perfect! Thank you for a new recipe in my rotation. 5 stars

  2. Loving the idea of stuffed sweet potatoes. This really sounds delicious and healthy so I can bring them for lunch at work!!5 stars

  3. These were awesome! I wasn’t hungry enough for the black beans and was too lazy to make the quinoa :) so I just skipped those items…I’ll definitely add them in next time I am making these while REALLY hungry. This was a fantastic recipe that I’ll make again and again. I had one for dinner and heated up another the next day for lunch and it was still great. Hope you’re settling into the new house, Erin!

    1. I’m so pleased that you enjoyed them, Jennifer! Thank you for sharing this kind review!

  4. Honestly this is so good but it is REALLY SPICY. So spicy my upper lip was sweating and my mouth was on fire. But that didn’t stop me from eating it. And taking a Pepcid mid meal. 4.5 stars but the spicy took in down a bit for me.4 stars

  5. I’ve made this recipe countless times, tweeking it a bit at times- using brown rice with quinoa or different veggies on hand. Most of us are lactose intolerant, and so far we’ve been pleased with the suggested alternative! Very tasty :) Thank you so much for sharing this tasty go to meal!5 stars

    1. I’m so happy that you’ve enjoyed it, Jackie! Thank you for sharing this kind review!

  6. Just made this exactly by the recipe for dinner. It was soo good!! Extremely spicy but I don’t eat many spicy foods so I’m trying to start because it’s good for you. I felt good after also the Greek yogurt really evened it out. Thank you soo much

  7. I don’t normally leave comments on recipes but I love this recipe so so much! I have made it at least 10 times and also make homemade pico to go with it. Thanks for sharing!!5 stars

  8. Hear are amazing!!!! I swapped in a packed of low sodium taco seasoning for the individual spices and it works so well. Love Siggi’s high protein yogurt on top too. These are so good.5 stars

  9. HI, this was a delicious, last minute lunch when I realized I was going out of town but had two sweet potatoes to use up. It was enough without the beans this time but I know they would be a great addition. This recipe (and your linked post on quinoa) had renewed my taste for quinoa and I can’t wait to use it more! Oh, and I used leeks because that is what I had – delish!