Black Bean Stuffed Sweet Potatoes (Vegan)

4.87 from 52 votes
This recipe uses fresh ingredients like tomato, cilantro, corn and black beans. Stuffed into sweet potatoes and topped with an easy guacamole. Then drizzled with a citrusy vegan sour cream. Serve as a stand alone main or side dish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Jump to Recipe

Mar 6, 2020 (Last updated Mar 13, 2024) by Hannah Sunderani

Black Bean Stuffed Sweet Potatoes (Vegan)

Today I’m sharing a quick and easy recipe for Black Bean Stuffed Sweet Potatoes! It’s vegan and gluten-free comfort food at it’s finest. They are tender sweet potatoes fully loaded with fresh corn and tomatoes, creamy black beans, easy guacamole, and a generous drizzle of cool vegan sour cream. It’s a healthy and comforting dish that’s filling enough to be a stand-alone main or a hearty side dish. It’s seriously a must-try drool worthy recipe! 

In recent years, stuffed potatoes have become a popular choice for making a quick lunch or dinner idea – and for a reason! They’re so many ways to make them (try my Loaded Sweet PotatoesStuffed Sweet Potato Skins, or Stuffed Baked Potatoes with Mushrooms and Spinach!) and are a great way to enjoy sweet potatoes when you’re not in the mood for Baked Sweet Potato Wedges or Smashed Potatoes

Once you take your first bite, you’ll be hooked on these Mexican-inspired stuffed sweet potatoes. All you need is 40 minutes and your favourite Mexican ingredients! Now, let me tell you exactly how to make this sweet potato recipe, so that you can make it pronto!

Black Bean Stuffed Sweet Potatoes are easy to make. This is Mexican inspired with fresh ingredients like corn, tomato, cilantro and guacamole.

This Stuffed Sweet Potatoes recipe is….

  • The perfect stand-alone meal
  • Healthy
  • Vegan
  • Gluten-free
  • Easy to make
  • Hearty 
  • Stuffed with wholesome ingredients
  • Kid-approved
all of the ingredients required to make this black bean stuffed sweet potato recipe separated into individual bowls

Ingredient Notes

When it comes to making easy stuffed potatoes, there are so many simple options! There is no need to get fancy; you’ll need just a few simple ingredients to make a stellar dish. As you’ll see below, my favourite combo for these stuffed sweet potatoes consist of a protein (usually beans) with healthy fats (usually guacamole) and a burst of citrus to brighten the flavours (lemon and lime). If you’re looking for more topping ideas, make sure to check out my Loaded Sweet Potatoes with tofu and Sweet Potato Skins with White Beans next!

  • Sweet potatoes: When making stuffed sweet potatoes, I recommend using thin, long sweet potatoes. These potatoes tend to bake faster than thick, rounder potatoes.
  • Black beans: I use a simple can of drained and rinsed black beans. If you are cooking fresh beans from scratch, you’ll need about 1 1/2 cups of cooked beans. If you’d like to switch up the flavour, creamy pinto beans would be delicious, too.   
  • Fresh veggies and aromatics: You’ll need a blend of cherry tomatoes, corn, cilantro, red onion, and freshly minced garlic. Just like my Easy Gazpacho Recipe and 10-Minute Black Bean & Corn Salad, this black bean medley is the perfect recipe to make in the summer months when your veggie garden is overflowing! 
  • Citrus: A fresh squeeze of zesty lime juice brightens the fresh flavours in the bean mixture, homemade guacamole and vegan sour cream. It’s really the perfect tanginess that you can’t beat! 
  • Avocado: I always love to make homemade guacamole by mashing avocado with a bit of lime juice and sea salt. It’s so simple and fresher tasting than store-bought guacamole made with preservatives and over the top sodium. You can also try my Cilantro Lime Avocado Crema drizzle I use on my Sweet Potato and Black Bean Enchiladas for a twist! 
  • Coconut yogurt: Making oh-so creamy coconut yogurt at home takes less than 10 minutes of your time and is my favourite base for homemade vegan sour cream. You can also use a store-bought coconut yogurt, but be sure it is plain. If it is sweetened, it is better suited for drizzling on vegan breakfast recipes like my Acai Bowl or these Quick Blender Oatmeal Waffles.
close up of the black bean stuffed sweet potatoes on a white plate with two wedges of lime. A fork is digging into the center of one of the sweet potatoes to grab all the filling.

Needed Equipment

Easy Grip Bakeware 17-Inch Baking Sheet

This is the baking dish I used to roast the sweet potato. Any baking dish will do.

black bean stuffed sweet potatoes that have been finished by topping with a simple guacamole and drizzled with a simple vegan sour cream. Two wedges of lime are also on the plate for squeezing. The white plate is sitting on a white marble backdrop with fresh cilantro sprinkled in the background.

How to Make Black Bean Stuffed Sweet Potatoes

In addition to being made with easy ingredients, stuffed sweet potatoes require just 5 easy steps! 

First, prep the sweet potatoes. Using a fork, poke small holes in the potatoes going all the way around, about 1-inch apart. Then, spread the potatoes on a parchment paper lined baking tray, and paint the sweet potatoes with oil to lightly coat. This helps crisp up the outsides of the potatoes really nicely. 

If you are oil-free, you can skip this step, but I personally like the added flavour and texture. It really just makes the skin tastier! 

Bake the potatoes for about 40 minutes to 1 hour, depending on their size. When they are ready they will be fork tender. 

Next, prepare the black bean medley. In a bowl, combine the black beans, tomato, corn, fresh cilantro, red onion, garlic, lime juice, and olive oil. Sprinkle with sea salt, black pepper, and chili flakes and mix to combine. 

Finally, prepare the homemade guacamole and vegan sour cream in separate bowls. In a bowl, mash the avocado with lime juice and season with a pinch of sea salt. In a separate bowl, prepare the vegan sour cream by combining the coconut yogurt, lime juice, and sea salt. 

Once the potatoes are fork tender, it’s time to stuff the sweet potatoes! Cut the sweet potatoes in half and fill both halves with the black bean medley. Top each side with your easy guacamole, drizzle with vegan sour cream, and dig in.

It’s really as simple and delicious as that!

Make this recipe with me!

Learn how to make this recipe on my YouTube cooking show. In this episode I share my 3 must-have sweet potato recipes, including these black bean stuffed sweet potatoes

Recipe FAQs

Is it okay to eat sweet potato skins?

Absolutely! In fact, my favourite part of baked sweet potatoes is the skin. Because when baked, the sweet potato skins become crisp and caramelized. Of course, in some recipes like soups, and curries, it’s popular to peel the skin for smooth consistency. But for roasting feel free to keep them on, as they add beautiful taste and texture.

Just be sure that you scrub the potatoes thoroughly with a vegetable brush to remove any dirt. (Although, after reading Eat Dirt, by Dr. Axe, I’m sort of rethinking exactly how clean our veg should be! Turns out, a little dirt never hurt nobody. And may have the opposite effect).

What are other good toppings for sweet potatoes?

There are many delicious ways to top these Mexican stuffed sweet potatoes and you don’t need my exact ingredients to make a delicious vegan meal at home. Here are a few of my favourite topping ideas, but don’t be afraid to get creative. Try things like shredded lettuce, lentils, plant-based ground with taco seasoning, sautéed bell peppers, black olives, hot sauce, green onion, or Vegan Queso (try this amazing cheese sauce on my popular Vegan Crunchwrap Supreme recipe next!). 

Should I wrap my sweet potatoes when baking?

No need! Many people wrap their sweet potatoes in tin foil before baking, but it’s just not necessary. Simply prick the sweet potatoes with a fork, paint with oil and spread out on a baking sheet and bake the potatoes uncovered until fork tender. So feel free to forgo the tin foil. It’s one less step, and kinder to the environment. 

Storage Instructions

Once prepared, this stuffed sweet potato recipe will keep in an airtight container in the refrigerator for up to 4 days. For ultimate freshness, I’d recommend storing the sweet potatoes, bean medley, guacamole, and vegan sour cream in separate containers and assembling right before enjoying. 

Black Bean Stuffed Sweet Potatoes are easy to make. This is Mexican inspired with fresh ingredients like corn, tomato, cilantro and guacamole.

Final Tips and Tricks

Certainly, this recipe is easy and straight forward. But a few tips will help you nail it.

Don’t forget to poke holes in the sweet potatoes. 

This step is important for a few reasons. Most importantly, sweet potatoes, just like regular russet potatoes, contain moisture. Once they heat up in the oven, this moisture turns to steam and can build up pressure inside the potato. The small holes allows the steam to properly escape and prevents the potatoes from exploding! Additionally, when the steam is able to escape, it helps reduce the cook time and keeps the centre of the tender sweet potato ultra creamy and fluffy. 

Make the guacamole right before serving

Once exposed to air, guacamole can brown quickly. To keep it as bright and fresh looking as possible, I like to wait to prepare until right before serving. The citrus squeezed over top will help keep its vibrant green colour, but the closer you make it to serving, the better! 

Black Bean Stuffed Sweet Potatoes are easy to make. This is Mexican inspired with fresh ingredients like corn, tomato, cilantro and guacamole.

More Vegan Sweet Potato Recipes You Might Like:

So there we have it! I hope you love this Stuffed Sweet Potatoes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more Easy Vegan Main Dish Recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

Pin it on Pinterest!

Black bean stuffed sweet potatoes recipe. Pin it on Pinterest.

Black Bean Stuffed Sweet Potatoes (Vegan)

4.87 from 52 votes
This recipe uses fresh ingredients like tomato, cilantro, corn and black beans. Stuffed into sweet potatoes and topped with an easy guacamole. Then drizzled with a citrusy vegan sour cream. Serve as a stand alone main or side dish.
Mexican Stuffed Sweet Potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 4 people


  • 4 sweet potatoes
  • 1 tbsp olive oil or avocado oil

Black Bean Medley

  • 1 can (400 ml) black beans , strained and rinsed (or 1 1/2 cups cooked black beans)
  • 1 cup cherry tomatoes chopped
  • 1/2 cup corn
  • 1/3 cup cilantro chopped, tightly packed
  • 1/4 cup red onion diced
  • 1 clove garlic diced
  • 1/2 lime juiced
  • 2 tsp olive oil
  • 1/4 tsp sea salt
  • pinch pepper
  • pinch chili flakes

Easy Guacamole (for topping)

  • 1 avocado
  • 2 tsp lime juice
  • pinch sea salt

Vegan Sour Cream (to drizzle)


  • Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender. (See notes to check for doneness).
  • In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.
  • Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
  • Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
  • Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Watch The Video


Baking time for the sweet potatoes are dependant on size. Smaller sweet potatoes will take closer to 40 minutes, where as larger sweet potatoes take closer to 1 hour. To check doneness, insert a toothpick into the largest part of the sweet potato; it should glide effortlessly with little resistance.
Nutrition information is a rough estimate.



Calories: 370kcal | Carbohydrates: 55g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 229mg | Potassium: 1041mg | Fiber: 14g | Sugar: 9g | Vitamin A: 18839IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 3mg

Tag @twospoons on Instagram
and hashtag it #twospoons

Black bean stuffed sweet potatoes recipe. Pin it on Pinterest.
[mv_video jsonLd=”true” key=”fjwsikvnlxfa0aij5x0w” ratio=”16:9″ thumbnail=”” title=”Black Bean Stuffed Sweet Potatoes”]

See more step-by-step instructions by visiting the recipe story here!


We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

4.87 from 52 votes (12 ratings without comment)

Your email address will not be published. Required fields are marked *

Rate this Recipe

  1. Mexican stuffed sweet potatoes were recommended by a friend. I found this recipe and was pleasantly surprised. My husband couldn’t believe how much he liked this recipe. Great idea for athletes!

  2. This came together so easily and was a huge hit with myself and my teen. (Both fussy plant-based eaters) thank you so much for all your delicious recipes. Keep up the great work! 👏 👏 💗 💗

  3. So good! I added some jalapeños and a few shakes of cumin to both the bean mix and the guacamole but the recipe nailed it! Total hit! Thanks for sharing!

  4. I made this as the main dish, and it was (5+ star) very delicious! I made 4 sweet potatoes in the (pressure cooker) because I was not sure that 1 was going to fill us up, but it did, and now we are pleased to have leftovers. Thank you for this awesome recipe!!!

  5. Made this tonight. Everything was great. Followed recipe somewhat based on what I had. Used a yellow pepper instead of corn and didn’t have any red onion so just omitted it. I also added organic taco seasoning to the black bean salsa to give it more flavor/kick. My husband and boys loved it. Will definitely be making it again. Thank you!

  6. I love this recipe. It’s so quick and simple to make, and is loaded with flavour! After making it for the first time, I knew it would be part of our regular rotation.

  7. So I do have a question did you cook the black beans first or did you just dump the can in there with the corn and left it as is???

    • I have not tried freezing this recipe but I think you’d be okay to do so if you added the cilantro and the guacamole fresh. Let me know how you get on if you give it a try!

  8. Wow! This really surprised me. I expected that it would be good. But it was absolutely delicious! Not being vegan, I used plain Greek yogurt sweetened with a touch of maple syrup plus the lime juice for the crema.

  9. Just made these for my husband as he is on a plant based diet and he absolutely loved them he said the items used tasted well together! I tweaked the recipe a bit but nonetheless it was great! Thankyou so much for the recipe will definitely be making again!

  10. I make theses regularly and they are absolutely delicious.
    I just wanted to add that Aline Terrell’s comment is vile. “Fake vegan stuff” lol rot.
    Grow up Aline and grow some basic taste buds while you’re at it. 🙂

  11. I like sweet potatoes and black beans, but together, no. Just. No. Gross, gross, gross, and the vegan fake stuff on it made it inedible. I threw it away. Thanks for wasting my time and money. Not.

  12. I absolutely love this yummy recipe & make it regularly. I’ve shared it with friends.
    I’ve adapted it for one & select uniform width Sweet potatoes for consistent cooking. I use cayenne pepper instead of chili, plain yoghurt & add extras I may have like chopped sweet pepper& celery. I’ve used left over sweet potato as a dessert adding honey, chopped almonds, fruit/ dried fruits, yoghurt etc. according to taste buds!

  13. Made these today when I had a friend over for lunch. It was delicious. I sprinkled some onion powder and cumin into the bean and corn mixture, and drizzled a teeny bit of tahini over it since I didn’t have coconut yogurt. They looked beautiful and tasted delicious.

  14. simple quick no fuss recipe and so delicious, I just use home made coconut yogurt with L- reuteri bacteria for a healthy microbiome

  15. Very tasty, absolutely delicious. I swapped the coconut cream for feta. Will definitely be making this again.

  16. I’m so trying this! I don’t have coconut yogurt though, can I just use sour cream together with the lime and sea salt?

  17. Loved this recipe! Yummy and healthy. This is going into my list of “go-to” recipes. Absolutely awesome.

  18. Awesome and simple recipe! So many great combinations of textures and flavors. Hi from Denmark😁👌🏼

  19. This was such a flavoursome recipe. I just made it for dinner tonight as I had all the ingredients in the fridge. Yum! This will be on rotation. Easy and quick to make. Love!

  20. Should I cook the onions, beans, garlic tomatoes etc. on the stove top or just fill the potato with them after its fully baked?

    • Hi Charlene! For this recipe you don’t need to cook the filling, just the sweet potato. I recommend using red onion in the black bean medley for this reason, or if you prefer you can use spring onions/scallions. Hope that helps!

  21. This was so delicious! I was trying to make something without having to make a run to the market and had everything on hand. This tasted so good! My husband said he’d love to have it again.

    • Hi Kairle! I am SO happy you and your husband loved this recipe! How perfect that you had everything on hand! Thanks for the very kind message.

  22. Found 40 minutes definitely wasn’t long enough. Perhaps my sweet potatoes were too large but they look roughly the same size as the video. I had my oven on 220C and it needed over an hour.
    However, the flavours are amazing and I’ll adjust my timing to fit next time

  23. My hubby and I decided to try a plant-based diet a few weeks ago. I’ve already made this recipe TWICE! It is delicious! So fresh and so easy. The flavors blend beautifully. And the easy guac is so simple, we’ve made that numerous times! I haven’t tried the vegan sour cream, but I don’t think this recipe needs it. So yummy!

    • Hi Karen! Welcome to a plant-based diet! Sounds like you are getting on so well! I’m absolutely thrilled by just how much you love this recipe and I’m so glad that it’s been a positive introduction. Thank you for the very kind comment, and if you have any questions at all about plant-based eating please don’t hesitate to reach out. I’d love to help!

  24. The eyes never lie when I saw the picture I knew it would be so good. Thank you for keeping it simple for us newbies. I loved it.

  25. Made this for a small group and it was a big hit! The flavours are great. The vegan sour cream will be used for many other recipes and the stuffed sweet potatoes will get some variations but this recipe as it is, was fantastic.

    • I am so happy that you enjoyed this recipe so much Fran! Don’t you just love how easy that vegan sour cream is? I like to use it for a lot of other recipes as well. Enjoy it! Thanks for the sweet comment!

  26. Made these tonight and they were so good! Will definitely put these in the rotation. I made these without oil and added salt but then added some soyrizo sautéed in veg broth. So good! Thanks for the yummy recipe.

    • I’m so happy you liked the recipe GM! And that you made it oil-free! That’s such a great and creative modification. I must give it a try! Thanks so much for the sweet comment.

  27. I made this for dinner tonight and it turned out great! These ingredients make for a great combo! The only thing I did differently than the instructions is that I fried the onion on my stovetop, then added the beans, corn, tomatoes and lime juice until heated, before adding it on top of the sweet potatoes. The “easy guacamole” and “vegan sour cream” were so easy to make and definitely made this meal ideal!

    • Hey Krystal! I’m so glad you enjoyed this recipe. And love that you fried up the onions to make them a little softer in taste and texture. 🙂 I wanted to make those toppings easy since there’s a number of ingredients in total, and when combined together it’s flavour packed! Glad you appreciated that! Thanks so much for the warm comment. 🙂