Southwest Black Bean Stuffed Sweet Potatoes

Look no further than these Southwest Black Bean Stuffed Sweet Potatoes for an easy, quick, and filling vegetarian dinner. Made in the Instant Pot, these potatoes are done in no time and stuffed with all of the flavorful toppings you can imagine.

I’ve already figured out how to make the perfect baked sweet potato, but what about stuffed sweet potatoes? And how can we speed things up?

These Southwest Black Bean Stuffed Sweet Potatoes are just as good as the baked version but are ready to eat faster, thanks to the Instant Pot. The recipe is super flexible, so you can fill the potatoes with almost anything you like. It’s easy, quick, and stress-free! 

This vegetarian dinner has lots of flare and doesn’t skimp on the flavor. With black beans, corn, onion, cheese, and all the toppings you want, you’ll be full and satisfied after just one potato. Serve these as a main with a few healthy side dishes, like Mexican Rice and Coleslaw.

Why This Recipe Works

As usual, the Instant Pot comes to our rescue and helps us cook sweet potatoes in a flash. These usually take up to an hour in the oven! Top the potatoes with your favorite Southwest-inspired toppings and warm them in the microwave if desired. 

What’s the best way to cook sweet potatoes?

Almost any way you can imagine! I like to cook sweet potatoes in the Instant Pot because it’s the fastest method. Otherwise, they can be grilled, baked in an oven for around 1 hour, or cooked in the microwave for about 5 minutes per side.

How to make Black Bean Stuffed Sweet Potatoes

Let’s turn regular black bean sweet potatoes into a treat from the Southwest in only a few simple steps:

Step 1:

Place a trivet on the bottom of the Instant Pot, then pour in 1 cup of water. Add in the sweet potatoes.

Step 2:

Secure the lid and seal the pressure valve. Cook on high for 15 minutes. Let pressure naturally release for 10 minutes, then quick release the remaining pressure.

Step 3:

Remove the potatoes and slice in half. Scoop out a bit of the filling in the centers.

Step 4:

Fill the centers with black beans and corn, then top with cheese. Heat them in the microwave for a minute or until the cheese is melted. Garnish with more toppings and serve!

Topping suggestions

Throw as many Mexican or Southwest toppings onto these potatoes that you like. My favorites are sour cream, sliced jalapenos, fresh cilantro, red onion, sliced avocado, guacamole, or salsa. You can even use tortilla chips to scoop out the center!

If you want to get really fancy, make my Slow Cooker Salsa Chicken Chili and add a scoop to the inside of the potatoes with avocado or cilantro on top. Otherwise, my regular chili will work just as well.

Heather's Tips for Recipe Success

• Cooking sweet potatoes: Sweet potatoes come in a variety of sizes and their size will dictate how long you will need to cook them. The recipe card shows the cooking time for an up to 2-inch wide sweet potato. If your sweet potatoes are bigger, use these times:
  • 2-3 inches wide: 30 minutes cook time, 10 minutes natural pressure release
  • 3-4 inches wide: 60 minutes cook time, 10 minutes natural pressure release
• To make this recipe vegan: Just remove the cheese!
• To add meat: Add in shredded cooked chicken to the bean and corn mixture, or use pulled pork for a bit more flavor.

Can I make these ahead of time?

Definitely! Cook the sweet potatoes in the Instant Pot as normal and wrap them in foil or store in an airtight container in the fridge. When you’re ready, slice them open, stuff with your toppings, and reheat in an oven or the microwave.

More vegetarian dinner recipes

• Instant Pot Lentil Soup
• Sweet Potato and Chickpea Curry
• One Pan Bean Burritos
• Southwestern Corn and Potato Chowder