Zucchini & Black Bean Sweet Potatoes

Step 1: Bake the sweet potatoes

Step 2: Prepare the vegetable filling

Step 3: Halve the sweet potatoes and add filling. Top with cheese, sour cream and cilantro

Zucchini & Black Bean Sweet Potatoes

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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 255kcal


  • 4 Sweet Potatoes
  • 1 Zucchini Squash
  • 1 cup Yellow Onion
  • 1/2 Lime
  • 1 tbsp Coconut Oil
  • 1 15 oz can Black Beans Drained & Rinsed
  • 1/4 cup Cilantro Chopped
  • 1/2 cup White Cheddar
  • 1/4 cup Sour Cream


  • 1/4 tsp Cayenne Pepper
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper


  • Pierce the sweet potatoes with a fork and bake for 45 minutes.

    PRO TIP: In a pinch, you may microwave on high until cooked through, about 12 minutes
  • Meanwhile, heat a large skillet over medium-high heat. Add Coconut Oil, Zucchini, Onion & Cayenne; cook until tender and begin to brown. Stir in Beans, Salt & Pepper; cook 2 minutes or until beans are warm.
  • Slice Sweet Potatoes and loosen the insides with a fork. Divide the vegetable mixture among all Potato halves. Top with Cheese, Sour Cream & Cilantro. Serve with Lime wedges.


Serving: 4g | Calories: 255kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 758mg | Potassium: 659mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18892IU | Vitamin C: 18mg | Calcium: 176mg | Iron: 1mg
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes

Adapted from “Zucchini and black bean stuffed sweet potatoes” from RealSimple.com | October 2016 by Unknown Author

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