Southwest Stuffed Sweet Potatoes with Black Bean Salsa (Healthy, Hearty & Flavor-Packed!)

If you’re looking for a colorful, satisfying, and nourishing meal that’s packed with bold flavor, these Southwest Stuffed Sweet Potatoes with Black Bean Salsa are exactly what you need. Naturally gluten-free, vegetarian, and loaded with plant-based protein and fiber, this recipe transforms humble sweet potatoes into a vibrant, restaurant-worthy dish.

Roasted sweet potatoes develop caramelized edges and tender centers, creating the perfect base for a zesty black bean salsa bursting with lime, cilantro, corn, and creamy avocado. The result? A healthy vegetarian dinner that’s both comforting and refreshing at the same time.

This easy southwest sweet potato recipe works beautifully for weeknight dinners, meal prep, or even casual entertaining. It’s hearty enough to satisfy, yet light enough to leave you feeling energized.

Let’s get cooking.

Why You’ll Love These Southwest Stuffed Sweet Potatoes

1. Bold Southwest Flavors

This dish is inspired by the vibrant, smoky, and citrusy flavors of Southwestern cuisine — think cumin, chili powder, lime, and fresh herbs.

2. Nutrient-Dense & Filling

Sweet potatoes provide complex carbohydrates and fiber, while black beans add plant-based protein. Together, they create a meatless southwest meal that’s both balanced and satisfying.

3. Naturally Vegetarian & Gluten-Free

No substitutions required — this recipe is already perfect for those following a vegetarian or gluten-free lifestyle.

4. Perfect for Meal Prep

Roast the sweet potatoes and prepare the salsa in advance. When ready to eat, simply assemble and enjoy.

Ingredients

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

For the Black Bean Salsa

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• ½ small red onion, finely diced
• 1 ripe avocado, diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• Salt and pepper to taste

Optional Toppings

• Plain Greek yogurt or sour cream
• Extra cilantro
• Crumbled feta or cotija cheese
• Sliced jalapeños

Instructions

1. Preheat the Oven
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Sweet Potatoes
   Scrub sweet potatoes clean and pat dry. Pierce each potato several times with a fork.
3. Season
   Rub sweet potatoes with olive oil, then sprinkle evenly with salt, pepper, chili powder, and cumin.
4. Roast
   Place on the baking sheet and roast for 40–50 minutes, or until fork-tender and caramelized around the edges.
5. Prepare Black Bean Salsa
   In a medium bowl, combine black beans, corn, red bell pepper, red onion, and avocado.
6. Season Salsa
   Add lime juice, cilantro, chili powder, cumin, salt, and pepper. Toss gently to combine without mashing the avocado.
7. Slice & Fluff
   Once sweet potatoes are tender, remove from oven. Slice each one lengthwise and gently fluff the interior with a fork.
8. Stuff & Serve
   Spoon generous portions of black bean salsa over each sweet potato. Add optional toppings as desired. Serve warm.

Southwest Stuffed Sweet Potatoes with Black Bean Salsa

Roasted sweet potatoes stuffed with vibrant black bean salsa, packed with bold Southwest flavors and plant-based protein.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southwestern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Sweet Potatoes

• 4 sweet potatoes medium
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp chili powder
• 0.5 tsp ground cumin

Black Bean Salsa

• 1 can black beans 15 oz, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper diced
• 0.5 red onion finely diced
• 1 avocado diced
• 1 lime juiced

Equipment

• Baking sheet
• Mixing bowl
• Knife
• Cutting board

Method

 

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes and rub with olive oil and spices.
3. Roast 40–50 minutes until tender.
4. Mix black beans, corn, pepper, onion, avocado, lime, and spices.
5. Slice roasted sweet potatoes and fluff centers.
6. Top with black bean salsa and serve.

Notes

Store components separately for best freshness. Add avocado just before serving.

Nutritional Benefits

Sweet Potatoes

Rich in vitamin A, fiber, and antioxidants, sweet potatoes provide sustained energy and natural sweetness.

Black Beans

Packed with protein and fiber, black beans support fullness and stable blood sugar levels.

Avocado

Adds healthy fats that enhance flavor and nutrient absorption.

Lime & Cilantro

Bright, fresh flavors that elevate the dish without adding calories.

Tips for Perfect Stuffed Sweet Potatoes

Choose Similar-Sized Potatoes

Uniform size ensures even cooking.

Don’t Skip the Piercing

Piercing prevents steam buildup while roasting.

Roast Until Deeply Tender

Fully cooked sweet potatoes should easily split and fluff.

Add Avocado Last

To keep it fresh and vibrant, fold in avocado gently at the end.

Delicious Variations

Add Protein

• Grilled chicken
• Shredded rotisserie chicken
• Spiced ground turkey

Make It Vegan

Skip yogurt and cheese toppings — the dish is already vegan-friendly.

Turn It Into a Bowl

Chop roasted sweet potatoes and serve everything over quinoa or rice.

Spice It Up

Add chipotle powder, hot sauce, or diced jalapeños for heat.

Serving Suggestions

These black bean salsa stuffed potatoes pair wonderfully with:

• A simple green salad
• Grilled vegetables
• Tortilla chips and guacamole
• Fresh fruit salad

They also make a great base for taco night or a build-your-own potato bar.

Storage & Meal Prep

Refrigeration

Store sweet potatoes and salsa separately in airtight containers for up to 4 days.

Reheating

Reheat sweet potatoes in the oven or microwave. Add fresh salsa just before serving.

Make Ahead Tip

Prepare salsa up to one day in advance, but add avocado just before serving to prevent browning.

Frequently Asked Questions

Can I microwave the sweet potatoes?

Yes. Microwave 5–8 minutes per potato, turning halfway through. For best texture, finish in the oven for 5–10 minutes.

Can I use canned corn?

Absolutely. Drain well before adding.

Are these freezer-friendly?

The roasted sweet potatoes freeze well, but the fresh salsa is best made fresh.

Why This Recipe Works

The natural sweetness of roasted sweet potatoes balances beautifully with smoky spices and tangy lime. The creamy avocado contrasts with the tender beans and crisp vegetables, creating layers of texture in every bite.

This easy southwest sweet potato recipe proves that plant-based meals can be deeply satisfying and packed with flavor.

Final Thoughts

These Southwest Stuffed Sweet Potatoes with Black Bean Salsa are colorful, wholesome, and bursting with bold flavor. They’re the perfect healthy vegetarian dinner for busy weeknights or relaxed weekend meals.

Simple ingredients. Big flavor. Minimal effort.

Add this meatless southwest meal to your rotation — your taste buds (and your body) will thank you.