Mar 6, 2020 (Last updated May 8, 2023) by Hannah Sunderani
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!
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:
As you can see the ingredients are fresh and simple. And putting it all together is easy too.
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. Or, my Vegan Stuffed Sweet Potatoes with crispy baked tofu. Yeah! It’s delicious stuffed with tofu and spinach!
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!
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).
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.
If you’re digging this sweet potato with black beans you might also like to try these dishes:
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.
Tag @twospoons on Instagram
and hashtag it #twospoons
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!
Followed this recipe exactly! It was wonderful! Shared with everyone will make again!
Thank you Joanne! I’m thrilled that you enjoyed the recipe so much. 🙂
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.
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!
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. 🙂
Easy to make and delicious!!! Definitely a keeper.
Yay! Really happy you enjoyed this recipe Beth!
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.
This recipe is both easy and delicious!!!
Melissa I’m so thrilled you love it! We do too!
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!
Wow I love all the variations you’ve made of this recipe Robyn!! Thanks for sharing them all and thanks for the very warm comment!
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.
So thrilled that you enjoyed the recipe Irene! Thanks for the very kind comment. 🙂
simple quick no fuss recipe and so delicious, I just use home made coconut yogurt with L- reuteri bacteria for a healthy microbiome
So glad you enjoyed this recipe Fran! And good on you for making your own coconut yogurt! Really thrilled that you enjoyed this recipe so much. 🙂
Very tasty, absolutely delicious. I swapped the coconut cream for feta. Will definitely be making this again.
his makes me so happy Denish! Glad you enjoyed it and made it your own with that simple swap!
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?
Hi Ada, if you’re using sour cream you can use it as a replacement for the “vegan sour cream” entirely. Hope that helps~
So glad you enjoyed it Jeanne!
Have made this twice now, so delicious!! It will be in my regular rotation.
Thank you Sammy!! Glad you’re enjoying it!
Loved this recipe! Yummy and healthy. This is going into my list of “go-to” recipes. Absolutely awesome.
Oh this makes me so happy! Really glad you enjoyed the recipe. Thanks for the sweet comment!
Awesome and simple recipe! So many great combinations of textures and flavors. Hi from Denmark😁👌🏼
Thrilled that you enjoyed it. Thank you!
This was lovely! It’s super easy and affordable. Makes great meal prep
Do you use canned beans and corn?
Hi Ashley! You can absolutely used canned beans and corn!
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!
Oh I’m so happy that you enjoyed this recipe Bianca! We love it too. Thanks for the kind comment. 🙂
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!
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.
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
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!
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.
So glad that you liked the recipe Lessie! Love how simple it is too!
This was the bomb. The flavors with wel).
Thank you so much Leslie! I’m so happy that you enjoyed it. 🙂
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!
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.
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. 🙂
Omg, this recipe looks incredible. Your photos are stunning!
Thank you SO much Tori! I’m thrilled you like the recipe.