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Easy bean stuffed sweet potatoes

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  • Egg free
  • Vegetarian
  • Sesame free
  • Peanut free
  • Nut free
  • Soy free
  • Wheat free
  • Gluten free
  • No added sugar

Take your meat-free Monday up a notch with this 5-ingredient vegetarian dinner. These tender sweet potatoes are packed with black beans, avocado and a more-ish Mexican seasoning.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes


  • 4 medium gold sweet potatoes
  • 400g can black beans, rinsed, drained
  • 1 tbs Coles Mexico Chile Con Carne Seasoning
  • 100g Coles Australian Style Fetta, crumbled
  • 1 Hass avocado, stoned, peeled, coarsely mashed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a fork to prick the sweet potatoes all over. Place on a microwave-safe plate. Cook on high, turning occasionally, for 10 mins or until tender. Cool for 5 mins. Cut a slit lengthways in the top of each sweet potato and squeeze the base to open. Remove the flesh, leaving a 2cm shell.
  2. Step 2

    Combine the sweet potato flesh in a bowl with the black beans, chile con carne seasoning and 2 tbs warm water.
  3. Step 3

    Preheat grill on high. Arrange the sweet potato shells on a baking tray. Fill with the bean mixture and fetta. Cook under the grill for 3-5 mins or until golden. Top with avocado. Season.

Nutrition Information


Energy: 2205kJ/528 Cals (25%)

Protein: 17g (34%)

Fat: 16g (23%)

Sat fat: 6g (25%)

Carb: 72g (23%)

Sugar: 25g (28%)

Fibre: 18g (60%)

Sodium: 583mg (29%)