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stuffed sweet potato_hot for food

stuffed sweet potato with nacho cheese

If you're craving a little tex-mex try this healthy stuffed sweet potato with, black beans, corn, and nacho cheese sauce!

Course Main Course
Cuisine American
Keyword black beans, nacho cheese, potatoes, stuffed sweet potato
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Lauren Toyota


baked sweet potato

  • 2 sweet potatoes
  • 1 tsp vegetable oil or olive oil
  • sea salt & pepper, to taste


  • 1 x 15 oz can black beans, drained & rinsed
  • 1 C frozen corn, thawed
  • 2 green onions, finely chopped
  • 2 tsp vegetable oil or olive oil
  • 1/2 tsp taco seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 avocado, diced
  • 1 batch nacho cheese
  • 1/2 C salsa
  • handful finely chopped chives, as garnish (optional)


  1. To prepare the sweet potato for baking preheat the oven to 350°F.

  2. Wash your sweet potatoes and poke the surface of the skin with a fork. Then cover each sweet potato with a 1/2 teaspoon of oil and a pinch of sea salt and ground black pepper and coat it using your hands. Bake on a baking sheet for 60 minutes or until tender and cooked through. You could also do these in the microwave if you have one and it takes 5 to 7 minutes... obviously don't use the tinfoil!

  3. With about 10 minutes remaining in the bake time for the potatoes, heat a pan over medium heat and add vegetable oil, black beans, corn and green onions. Sauté for 2 minutes. Then add taco seasoning, sea salt, and ground black pepper. Continue cooking for about 5 to 6 minutes or until the onions are softer and there might be some browning on the corn kernels.

  4. Once the potatoes are baked slice them in half and open them up on your plate. Mash the insides with a fork. Then top with the black bean and corn mixture, diced avocado, warm nacho cheese, salsa and garnish with chives.