Black Bean & Ground Beef Stuffed Sweet Potatoes

Name: Black Bean & Ground Beef Stuffed Sweet Potatoes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 4-6 Sweet Potatoes; 2 Tablespoons Olive Oil; ½ Cup Yellow Onion, diced; ¼ Cup Red Bell Pepper, diced; 1 Jalapeno, deseeded and diced; 1 pound Lean Ground Beef; 3 cloves Garlic, minced; 1 teaspoon Kosher Salt; ¼ teaspoon Black Pepper; 1 teaspoon Chili Powder; 1 teaspoon Cumin; ½ teaspoon Oregano; 1 can (15 ounces) Black Beans, drained and rinsed; ½ Cup Frozen Corn; 1 Cup Canned Fire Roasted Diced Tomatoes; ⅔ Cup Water; 1 Cup Shredded Cheese, optional for serving; Serve with green onions, avocado, sour cream or your favorite taco toppings

by Kayla Berman on March 26, 2026 0 comments

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Make your midweek dinner a fiesta with these easy black bean and ground beef Stuffed Sweet Potatoes! With just 30 minutes of active kitchen time, you can whip up a hearty, healthy, Tex-Mex taco-inspired meal the whole family will love. 💃

I’ve always had a thing for Taco Tuesdays—having a template for dinner takes the stress out of it, and taco night is about as customizable as they come. From my better-than-Whataburger chicken fajita tacos and Baja shrimp taco bowls to these taco stuffed sweet potatoes and taco stuffed peppers, there’s no shortage of inspiration.

Here, we combine juicy ground beef, tender black beans, sweet bell peppers, crunchy pops of corn, and smoky fire roasted tomatoes with fiery jalapeños and warming spices, then stuff it into baked sweet potatoes and top it all off with melty cheese. It’s like a taco, but tucked into a sweet, bright orange wrapper. Delightful!

The creamy sweet potato makes a fantastically filling alternative to tortillas while simultaneously taming the spice. Even kiddos will love it! And, with 36 grams of protein and 11 grams of fiber per serving, even the biggest hunger stands no chance. If you enjoyed my Southwestern sweet potato ground beef skillet, stuffed Mexican sweet potatoes will be right up your alley!

Looking for more Taco Tuesday inspiration? Check out my marinated flank steak tacos, crispy chicken tacos, healthy taco casserole, and creamy taco soup next!

Why You’ll Love This Easy Sweet Potato Recipe

Hearty & Healthy – Using both black beans and ground beef in the taco filling keeps it satisfying and protein-rich, while sweet potatoes bring a ton of nutrients like vitamin A, vitamin C, and fiber to nourish your body. Every bite is like a little gift to your gut!
Sweet & Spicy – The natural sweetness of the roasted sweet potato pairs perfectly with the savory, slightly spicy taco filling. If you have a sensitive palate, not to worry—you can easily customize the level of heat by adjusting the amount of chili powder and diced jalapeños you use. Plus, cool, creamy toppings like Greek yogurt or avocado help balance the spice!
Affordable – These stuffed Mexican sweet potatoes are the perfect way to feed a big family on a tight budget! Sweet potatoes and ground beef are relatively inexpensive, and this recipe uses quite a few pantry staples that you likely have on hand already.

Nutritional Deep Dive

This taco stuffed sweet potato recipe packs a nutritional punch! Each generous ⅕ serving clocks in at 655 calories, with 29g of fat, 64g of carbohydrates, and a hearty 36g of protein, and that’s without adding any toppings or extras. You’ll also get 11g of fiber per serving, giving your gut a boost of prebiotics.

But, this recipe is about more than just the macros. Sweet potatoes are an excellent source of vitamin A, vitamin C, and fiber. The taco filling is made with lean ground beef, which offers high-quality protein and iron. Black beans, bell peppers, onions, corn and fire-roasted diced tomatoes add even more fiber, vitamins, and minerals—you’re really eating the rainbow here!

That said, there’s always room to tweak Wellness by Kay’s recipes to fit your dietary needs. Just think about your favorite taco toppers! Here are just a few ideas to get you started:

For more protein, top each stuffed sweet potato with shredded cheese and a dollop of Greek yogurt.
For more fiber, add some salsa or pico de gallo, green onions, avocado, shredded romaine lettuce, and pickled red onions or jalapeños.
To reduce the calorie content, swap in ground chicken, ground turkey, extra lean ground beef, or ground bison. You can also reduce the amount of olive oil you use to roast the sweet potatoes and use low-calorie, high-flavor toppers like salsa or hot sauce instead of cheese, sour cream or avocado.

Ingredients & Substitutions

Sweet Potatoes – I used classic orange-fleshed sweet potatoes here (jewel or Beauregard are the most common varieties), but you’re welcome to swap in ruby-hued garnet sweet potatoes, pretty purple Okinawa sweet potatoes or white fleshed hannah sweet potatoes.
Yellow Onion – My go-to onion for sautéing gets soft and sweet. Feel free to swap in red or white onions if needed, but note that white onions will keep more of their “bite.”
Red Bell Pepper – These sweet peppers add color and vitamins without adding a ton of calories. You can also use orange or yellow if you like.
Jalapeno – If you’re sensitive to heat, remove the seeds and white membranes before dicing—that’s where most of the spicy capsaicin lives! You can also adjust the heat by adding more or less to taste.
Lean Ground Beef – I used 90/10, but you can use extra lean 93/7 if you prefer.
Garlic – Fresh is best, but jarred minced garlic or garlic paste is a great shortcut. In a pinch, you can also use ¼ teaspoon of garlic powder per clove of fresh.
Chili Powder, Cumin & Oregano – These dried spices are all found in taco seasoning, so feel free to swap that in, but wait to add any extra salt since taco seasoning is typically pretty salty.
Black Beans – Using canned beans makes life easy. You can also use pinto beans or kidney beans if you like.
Frozen Corn – I love how crisp frozen corn is, like it’s just off the cob! You’re welcome to use fresh corn or drained canned corn, but canned is a bit softer.
Canned Fire Roasted Diced Tomatoes – For a bit more heat, try swapping in Rotel.
Shredded Cheese – Optional, but yummy. Any melty cheese like cheddar, colby, jack, or pepperjack is perfect.
Olive Oil, Kosher Salt & Black Pepper – Just the basics!

How To Make Stuffed Sweet Potatoes With Ground Beef

Step 1: Roast the Sweet Potatoes. Preheat your oven to 425°F. Wash and dry the sweet potatoes, then use a fork to prick them all over. Place the potatoes on an aluminum foil-lined baking sheet and bake for about 60 minutes, until they’re soft when squeezed.

Step 2: Prepare the Taco Filling. With about 20 minutes left on the sweet potatoes, heat a skillet over medium heat and add a drizzle of olive oil.

Step 3: Sauté the Veggies. Once the oil is hot, add the diced onion, bell pepper, and jalapeño. Cook for about 5 minutes, until the veggies are slightly softened.

Step 4: Brown the Ground Beef. Add the ground beef to the skillet and use a wooden spoon to break it up into small pieces. Continue cooking, stirring occasionally, until the beef is browned. Drain any excess fat.

Step 5: Season the Filling. Stir in the minced garlic, salt, pepper, chili powder, cumin, and oregano. Cook for about 1 minute, stirring constantly, to toast the spices.

Step 6: Finish the Filling. Pour in the black beans, frozen corn, and diced tomatoes. Add a splash of water and let the mixture simmer until the liquid has mostly evaporated.

Step 7: Stuff the Sweet Potatoes. Once the sweet potatoes are fully cooked, cut them in half lengthwise. Scoop the taco filling into each potato half, dividing it evenly.

Step 8: Melt the Cheese (Optional). If you want to melt cheese over the top, simply place the stuffed potatoes under the broiler for 2-3 minutes.

Step 9: Serve & Enjoy! Top the taco stuffed sweet potatoes with your favorite garnishes, like avocado, Greek yogurt, or fresh cilantro. Dig in and savor the sweet, savory, and slightly spicy flavors!

raw sweet potatoes on a foil lined baking sheet.

diced bell peppers and onion in a skillet with oil.

Optional Variations

Protein Swaps – Instead of the classic ground beef, try making ground turkey or chicken stuffed sweet potatoes. You can also try using dutch oven carnitas or salsa chicken!
Spice it Up – Want to kick up the heat a notch? Just dice up an extra jalapeño or two and sauté it with the other veggies. Or, for a smoky twist, stir in a tablespoon of chipotle chili powder along with the other spices.
Add More Veggies – This recipe is already veggie-packed, but you can always sneak in some extra nutrition. Try sautéing mushrooms, zucchini, or spinach to mix right into the taco filling. Or, top your stuffed sweet potatoes with pico de gallo, sliced avocado, or a sprinkle of chopped green onions.
Vegan Stuffed Sweet Potatoes – For a meat-free twist, simply swap the ground beef for cooked lentils or crumbled tofu. You can even use a plant-based “ground meat” alternative. Just be sure to omit the cheese topping or use a dairy-free shredded cheese instead, and top it all off with creamy avocado or tangy salsa.

Expert Tips

Roast the Sweet Potatoes to Perfection – The key to this dish is getting those sweet potatoes nice and tender. Be sure to prick them all over with a fork before baking so they cook evenly. Roast them at a high temperature (425°F) for about 60 minutes, until they’re easily squeezable. This brings out the natural sweetness and creamy texture.
Season the Taco Filling Generously – Don’t be shy with the spices! The taco seasoning is what gives the filling its bold, zesty flavor. In addition to chili powder, cumin, and oregano, be sure to add plenty of garlic, salt, and pepper. Taste and adjust the seasoning as needed to make the filling really sing.
Use a Variety of Textures – For the most satisfying taco stuffed sweet potatoes, aim for a mix of textures. The creamy sweet potato paired with the slightly chunky taco filling is divine. But you can also add pops of crunch by topping it with crushed tortilla chips, roasted pepitas, or fresh diced veggies.
Customize the Heat Level – Some like it hot, others prefer a milder flavor. The amount of jalapeño you use is the key to controlling the spice level. Start with just a tablespoon or two of diced jalapeño, then add more to taste. You can also dial up the heat by using spicy taco seasoning or hot sauce.
Add Plenty of Tasty Toppings – Don’t forget the toppings! They’re what really take this dish to the next level. A dollop of cool, creamy Greek yogurt or a drizzle of tangy lime crema can beautifully balance the spices. Sliced avocado, diced tomatoes, and chopped cilantro also make fantastic flavor and texture complements.

Serving Suggestions

This Mexican stuffed sweet potato recipe makes a wonderfully satisfying and well-balanced main course. The combination of the sweet potato base, savory taco filling, and optional toppings creates a hearty, complete meal. Pair it with zesty quinoa lime salad or tortilla chips with black bean and corn salsa for a perfectly filling dinner.

For a fun, family-style presentation, bake the sweet potatoes whole and allow everyone to customize their own stuffed sweet potato. Set up a toppings bar with shredded cheese, diced avocado, sour cream, salsa, and chopped cilantro so guests can build their perfect taco-stuffed creation.

For a dinner party, they pair perfectly with margaritas and aguas frescas. And of course, no meal is complete without something a little sweet to wrap it up. My easy dark chocolate berry bark or strawberry jam sheet cake with cream cheese frosting would be fantastic!

Storage and Reheating Instructions

Cooked and assembled sweet potatoes can be stored in an airtight container in the refrigerator for 5 days.
The taco filling can also be stored separately in the fridge for up to 5 days. This allows you to easily reheat and stuff the potatoes as needed. For longer storage, freeze the taco filling for 2-3 months. (Thaw it overnight in the refrigerator before reheating.)
To reheat a single stuffed sweet potato, place it on a microwave-safe plate and heat in the microwave for 1-2 minutes, or until heated through.
For multiple stuffed sweet potatoes, reheat them in the oven. Preheat to 350°F, place the stuffed potatoes on a baking sheet, and heat for 10-15 minutes until warmed.
For the taco filling on its own, reheat it in a skillet over medium heat, stirring occasionally, until hot and bubbly. Add a splash of water or broth to the taco filling if it seems dry after reheating.

FAQs

Are sweet potatoes potatoes?

No, sweet potatoes are not actually potatoes. They are a different vegetable that belongs to the morning glory family, while regular potatoes are part of the nightshade family. Sweet potatoes have a sweeter, more moist flesh compared to the starchy texture of white or russet potatoes.

Are stuffed sweet potatoes healthy?

Yes, stuffed sweet potatoes can be very healthy! They are packed with nutrients like vitamins A and C, fiber, and antioxidants. When filled with wholesome ingredients like lean proteins, beans, and vegetables like we use here, they make for a balanced and nutritious meal. Just be mindful of portion sizes and toppings to keep them healthy.

How do you cook a sweet potato or yam so it turns out soft?

The key is to cook them long enough so the insides become soft and creamy in texture. I like to bake them in the oven at 425°F for 45-60 minutes, until a fork can easily pierce through. If you’re in a rush, microwave them for 5-8 minutes, flipping halfway through, until very tender.

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