These Black Bean Roasted Sweet Potatoes are made using simple ingredients, that you may already have on hand, but they pack so much flavor. This hearty meal can be prepped ahead of time and enjoyed for breakfast, lunch or dinner. Serve with your favorite toppings and a side of tortilla chips.
This Black Bean Roasted Sweet Potato recipe includes all of my favorite foods: sweet potato, beans and cheese. They are simple ingredients, but when combined, they turn into a hearty and filling vegetarian meal that I want to eat all the time. You can enjoy for breakfast, lunch or dinner and I love serving with my favorite toppings.
Why You’ll Love These Loaded Sweet Potatoes
- Easy to make – There are only three main ingredients in this recipe: sweet potatoes, black beans and cheese. The sweet potatoes can roast in the oven while the beans are being prepared. Once potatoes are done, pile on the beans and cheese and place in the oven until cheese is just melted.
- Packed with protein and fiber – Black beans are such a great source of both plant-based protein and fiber. Sweet potatoes are also loaded with fiber and the cheese adds extra protein and calcium.
- Great for meal prep – These sweet potatoes can be used for meal prep in two different ways. 1. You can just prepare the sweet potatoes and black beans ahead of time. This way you can quickly assemble them and just pop in the oven until cheese is melted. 2. Fully assemble and bake a few sweet potatoes at a time and then store in the refrigerator, or freezer, until ready to re-heat and enjoy.
Black Bean Sweet Potato Recipe Tips
- Prep parts of the recipe ahead of time – I like to roast a big batch of sweet potatoes and cook a big batch of black beans, so that I can have this meal on the table in just about 15 minutes. All you have to do is assemble the sweet potatoes and stick them in the oven until cheese is melted.
- Add your favorite toppings – These black bean roasted sweet potatoes are great on their own, but I can never stop myself from adding all the toppings. For this meal, I like to use avocado, salsa, hot sauce, lettuce, tomato and onion. You can also serve with a side of tortilla chips.
- Save on time – You can save a little time on this recipe is you buy packaged seasoned black beans, or you can even just use refried beans. I like black beans and sweet potato together, but pinto beans will also work.
Black Bean Roasted Sweet Potato Recipe Ingredients
- Sweet Potato – I used orange sweet potatoes, or yams, for this recipe but any color will work. You can also use regular potatoes instead of sweet potatoes, if you prefer.
- Beans – I like to use black beans for this recipe, but pinto beans will also work. I just cook them up with some onion, garlic and seasonings before giving them a little mash. They come together quickly and are super flavorful. Canned refried beans can also be used.
- Cheese – I like to use grated pepper-jack cheese for these roasted sweet potatoes, but any kind of cheese will work. Pepper-jack adds extra flavor and gives these sweet potatoes a spicy kick.
How To Make Loaded Sweet Potatoes
- Pre-heat oven to 425 degrees F and line a large baking sheet with parchment paper. Wash and dry sweet potatoes well and then slice them in half, from top to bottom. Lay them, sliced side down, on the parchment paper and use a fork to give each one a few pricks. Drizzle with olive oil and sprinkle on the spices. Use your hands to toss everything together until both sides of the sweet potatoes are coated with oil and spices. Place in the oven and roast until fork tender and starting to caramelize, 40-45 minutes, flipping 3/4 of the way through.
- Prepare the black beans while the sweet potatoes are roasting. Heat a large skillet over medium heat and add in the olive oil and diced onion. Cook until onion is softened, 2-3 minutes, and then add in the garlic. Cook for another minute, until garlic is fragrant.
- Next, add in the drained black beans and all of the spices. Mix everything together well and then pour in a couple tablespoons of the reserved bean liquid, to help loosen everything up. Let beans cook for about 4-5 minutes, to allow the flavors in the spices to develop. Add extra liquid, if needed. You want them to have a similar consistency to refried beans.
- Once sweet potatoes are done roasting, remove them from the oven. I like to give them a little smash, with a fork, and then you can pile on about 1/2 cup of the black beans, depending on the size of your sweet potatoes. Top with about 1/4 cup of shredded cheese and place back in the oven. Bake until cheese is melted, remove from the oven, and serve with your favorite toppings.
Recipe Frequently Asked Questions
- Make this recipe vegan by using your favorite vegan cheese.
- This recipe is already gluten free.
- Can re-fried beans be used? Yes, if you prefer not to make my black bean recipe, refried beans can absolutely be substituted.
- Can regular potatoes be used? Yes, they can be used and they will get baked very similarly to how the sweet potatoes were baked.
- Can this recipe be frozen? Yes, you can freeze leftover sweet potatoes, in an air-tight container for up to 3 months.
- How long do leftovers last? If stored in the refrigerator, in an air-tight container, leftovers should last about 4-5 days.
- What is the best method for re-heating? I would recommend re-heating in the oven or microwave for best results.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Hearty Sweet Potato Recipes?
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Black Bean Roasted Sweet Potatoes
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Gluten-Free, Vegetarian
Description
These Black Bean Roasted Sweet Potatoes are made using simple ingredients, that you may already have on hand, but they pack so much flavor. This hearty meal can be prepped ahead of time and enjoyed for breakfast, lunch or dinner. Serve with your favorite toppings and a side of tortilla chips.
Ingredients
Scale
- 3 medium sized sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded cheese, I like to use pepper-jack
- Optional toppings: avocado, onion, tomato, cilantro, hot sauce
Black Beans
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2-3 cloves garlic, minced
- 2 (15 oz) cans black beans, drained BUT with the liquid reserved
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt, or more to taste if desired
Instructions
- Pre-heat oven to 425 degrees F and line a large baking sheet with parchment paper. Wash and dry sweet potatoes well and then slice them in half, from top to bottom. Lay them, sliced side down, on the parchment paper and use a fork to give each one a few pricks. Drizzle with olive oil and sprinkle on the spices. Use your hands to toss everything together until both sides of the sweet potatoes are coated with oil and spices. Place in the oven and roast until fork tender and starting to caramelize, 40-45 minutes, flipping 3/4 of the way through.
- Prepare the black beans while the sweet potatoes are roasting. Heat a large skillet over medium heat and add in the olive oil and diced onion. Cook until onion is softened, 2-3 minutes, and then add in the garlic. Cook for another minute, until garlic is fragrant.
- Next, add in the drained black beans and all of the spices. Mix everything together well and then pour in a couple tablespoons of the reserved bean liquid, to help loosen everything up. Let beans cook for about 4-5 minutes, to allow the flavors in the spices to develop. Add extra liquid, if needed. You want them to have a similar consistency to refried beans.
- Once sweet potatoes are done roasting, remove them from the oven. I like to give them a little smash, with a fork, and then you can pile on about 1/2 cup of the black beans, depending on the size of your sweet potatoes. Top with about 1/4 cup of shredded cheese and place back in the oven. Bake until cheese is melted, remove from the oven, and serve with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: American, Mexican Inspired
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