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Mexican Stuffed Sweet Potatoes with Chipotle Black Beans & Corn

These vibrant Mexican stuffed sweet potatoes are packed with a savory and slightly spicy black bean and corn filling, then topped with a creamy lime crema for a hearty and satisfying meal.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 large sweet potatoes about 10-12 oz each, scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Chipotle Black Bean & Corn Filling
  • 1 tbsp olive oil
  • 1/2 white onion finely diced
  • 2 cloves garlic minced
  • 1 (15 oz) can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 (10 oz) can diced tomatoes with green chilies Ro*tel original, undrained
  • 1-2 tbsp chipotle in adobo sauce minced (start with 1, add more for extra heat)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt adjust to taste
  • 1/8 tsp black pepper adjust to taste
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • 1/4 cup crumbled cotija cheese plus more for garnish (optional)
For the Lime Crema
  • 1/2 cup sour cream or plain Greek yogurt for a lighter option
  • 1 tbsp lime juice fresh squeezed
  • 1/4 tsp salt
Optional Toppings
  • 1 Avocado diced
  • 1 Jalapeño sliced
  • Extra cilantro
  • Lime wedges Lime

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Medium skillet
  • Small Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Whisk

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prick each sweet potato several times with a fork. Rub with olive oil, salt, and pepper.
  3. Place sweet potatoes on the prepared baking sheet and roast for 45-60 minutes, or until very tender when pierced with a fork. Cooking time will vary based on size.
  4. Once cooked, remove from oven and let cool slightly.
Prepare the Chipotle Black Bean & Corn Filling
  1. While sweet potatoes are roasting, heat 1 tbsp olive oil in a medium skillet over medium heat.
  2. Add diced white onion and cook until softened, about 5-7 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the rinsed black beans, thawed corn, diced tomatoes with green chilies (undrained), minced chipotle in adobo, ground cumin, smoked paprika, salt, and pepper.
  5. Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the liquid has mostly absorbed and the flavors have melded.
  6. Remove from heat and stir in the chopped fresh cilantro and 1/4 cup crumbled cotija cheese (if using). Taste and adjust seasonings as needed.
Make the Lime Crema
  1. In a small bowl, whisk together sour cream (or Greek yogurt), fresh lime juice, and salt until smooth. Set aside.
Assemble the Stuffed Sweet Potatoes
  1. Carefully slice each roasted sweet potato lengthwise down the middle, being careful not to cut all the way through the bottom. Fluff the inside flesh with a fork.
  2. Spoon a generous amount of the warm chipotle black bean and corn filling into each sweet potato.
  3. Drizzle with lime crema. Garnish with additional fresh cilantro, cotija cheese, diced avocado, or sliced jalapeño, if desired.
  4. Serve immediately with lime wedges on the side.

Notes

For meal prep, you can roast the sweet potatoes and prepare the filling ahead of time. Store them separately in airtight containers in the refrigerator for up to 3-4 days. Reheat before assembling.
To make it vegan, omit the cotija cheese and use vegan sour cream or cashew cream for the lime crema.
Adjust the amount of chipotle in adobo to your preferred spice level. Start with less and add more if you like it hotter.