Black Bean Stuffed Sweet Potatoes

Today I’m sharing a very quick and easy recipe for fully loaded black bean stuffed sweet potatoes! We’re talking about vegan and gluten-free comfort food at it’s finest. No doubt, stuffed sweet potatoes are becoming more and more popular for quick lunch and dinner ideas. And there are many ways to make easy stuffed potatoes.

For this recipe; I’ve made it Mexican inspired. Stuffed with your favourite Mexican ingredients like black beans, tomato and corn, topped with an easy guacamole and drizzled with a simple vegan sour cream. Certainly, these baked sweet potatoes are easy to make with fresh ingredients. And it’s ready in 40 minutes.

Enjoy this healthy and comforting dish as a stand-alone main or as a side dish. Now, let me tell you exactly how to make this sweet potatoes recipe, so you can tuck in pronto!

How to make Black Bean Stuffed Sweet Potatoes

The ingredients:

What I love most about this recipe is just how fresh the ingredients are! But would you expect anything less of a Mexican inspired dish?

For this recipe you will need:

• black beans
• cherry tomatoes
• corn
• red onion
• garlic
• lime
• olive oil
• cayenne pepper flakes
• sea salt and pepper
• avocado
• coconut yogurt

As you can see the ingredients are fresh and simple. And putting it all together is easy too.

How do you make easy stuffed potatoes?

When it comes to making easy stuffed potatoes, there are so many simple options! There is no need to get fancy; a few simple ingredients can make for a stellar dish.

My favourite combos consist of a protein (usually beans) with healthy fats (usually guacamole) and citrus to brighten the flavours (lemon or lime). For this recipe we’ve gone Mexican inspired using black beans to stuff our sweet potatoes, and adding other Mexican ingredients like tomatoes, corn, and an easy guacamole to top.

Check out my Stuffed Sweet Potatoes with White Bean and Guacamole as another example for how to make easy stuffed potatoes. Truth is, the more you make stuffed potatoes, the more creative you’ll get with your toppings. Use these two recipes as a guide and then start exploring with your favourite beans and veg!

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).

Tips for this making recipe

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

Firstly, you don’t need to wrap your sweet potatoes in foil. A lot of people do this, but it’s just not necessary. So feel free to forgo the the tin foil. It’s one less step, and kinder to the environment.

Secondly, before roasting, you’ll want to poke the sweet potatoes with a fork going all the way around to make small holes. This will stop your sweet potato from exploding as it cooks. It’s really simple to do and the holes don’t need to be neat or organized. Just grab a fork and practice voodoo on your potato for a few seconds.

Thirdly, wait to make your easy guacamole until just before serving. Guacamole will go brown with exposure to air, so I like to make the last step. However the recipe does use lemon, and citrus helps keep its vibrant green colour. So don’t fret if you prepare it in advance.

But as a rule of thumb, I always wait to make the guac until just before serving so it’s as fresh and green as can be.

Other recipes you might like:

If you’re digging this sweet potato with black beans you might also like to try these dishes:

• Stuffed Sweet Potatoes with White Bean and Guacamole
• Baked Potatoes with Mushroom and Spinach
• Ultimate Vegan Sweet Potato Casserole
• Best Vegan Mashed Potatoes
• Sweet Potato Alfredo Noodles

Shop my kitchen

I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making these stuffed sweet potatoes. You can find more of my favourite kitchen items on my shop page.

(Commissions earned as an affiliate. I only recommend products I know and love).

Easy Grip Bakeware 17-Inch Baking Sheet

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

So there we have it. A very easy black bean stuffed sweet potato recipe with black beans, that you can enjoy for an easy lunch or dinner. It’s vegan and gluten-free, and so comforting. Certainly, it will please a crowd of all eaters. I hope you enjoy this recipe as much as we do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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5 from 2 votes

Black Bean Stuffed Sweet Potatoes

This recipe uses fresh Mexican inspired 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.

Category Main Dish, Side Dish

Cuisine gluten-free, soy-free, vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4 people

Author Hannah Sunderani

Ingredients

• 4 sweet potatoes
• 1 tbsp avocado oil or neutral oil of choice
• 1/4 cup red onion diced
• 1 clove garlic diced
• 1 cup cherry tomatoes chopped
• 1 can black beans (400 ml)
• 1/2 cup corn
• 1/3 cup cilantro chopped, tightly packed
• 1/2 lime juiced
• 2 tsp olive oil
• 1/4 tsp sea salt
• pinch pepper
• pinch cayenne pepper flakes

Easy Guacamole (for topping)

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

Vegan Sour Cream (to drizzle)

• 1/3 cup coconut yogurt
• 1/2 tsp lime juice
• pinch sea salt

US Customary - Metric

Instructions

• 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 avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
• In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine.
• Prepare easy guacamole: Mash avocado in a bowl with lemon 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.

Notes

Nutrition information is a rough estimate.

Nutrition

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

Approvals

 

Allergies

VEGAN – WHEAT-FREE – GLUTEN-FREE – SOY-FREE – NUT-FREE