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Chipotle Black Beans Baked Sweet Potatoes (gluten-free, vegetarian, healthy-ish)

5 from 2 votes
Cuisine Mexican
Servings: 4 servings
Author: Nisha @ honeywhatscooking


  • 4 sweet potatoes
  • 1 tbsp avocado oil
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1 onion sliced
  • 3 cloves garlic chopped
  • 2 chipotle peppers in adobo sauce + 1 1/2 tbsp sauce chopped & smashed
  • 1 tsp cumin
  • 1 14 ounce can organic black beans
  • 1/4 cup water
  • 1 tbsp taco seasoning
  • 6 stalks of scallions chopped
  • 3-4 ounces of New York sharp cheddar grated
  • handful of fresh cilantro chopped


  • Wash the sweet potatoes and place in a toaster oven. I baked mine for 30 minutes at 450 degrees, and then toasted them for 20 minutes. You can also use a regular oven.
  • Slice the bell peppers and onion, chop the garlic.
  • Heat up a cast-iron skillet on medium heat, once hot, add oil, then add the peppers, onion and garlic. Sauté 10 minutes, until golden-brown.
  • In the meantime, chop your chipotle peppers.
  • Once cooked, add salt to taste, black pepper, chipotle peppers and adobo sauce to the bell peppers. Lower the heat.
  • Add black beans.
  • Followed by water.
  • Finally some taco seasoning.
  • This is what you should have. Turn off the stove and set aside.
  • Grate the cheddar cheese, chop the cilantro and scallions.
  • Once your sweet potatoes are done, slice in half.
  • Scoop out most (but not all) of the flesh of the sweet potato into a bowl.
  • Add some (but not all) of the veggies.
  • Mix.
  • Stuff the sweet potatoes with the veggie mixture.
  • Top with cheddar cheese and scallions.
  • Bake for 10 minutes in a toaster oven or until melty.
  • This is what you should have.
  • Top with more scallions and fresh cilantro. Serve immediately.


* for a vegan option - skip the cheese and use nutritional yeast, but I'm not sure how this will taste.
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