Mar 6, 2020 (Last updated Mar 13, 2024) by Hannah Sunderani
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 Potatoes, Stuffed 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!
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!
Easy Grip Bakeware 17-Inch Baking Sheet
This is the baking dish I used to roast the sweet potato. Any baking dish will do.
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!
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
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).
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!).
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.
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.
Certainly, this recipe is easy and straight forward. But a few tips will help you nail it.
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.
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!
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.
See more step-by-step instructions by visiting the recipe story here!
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I’m so glad I stumbled upon your page. I made this tonight and it tasted awesome. The best part was it was super easy to make.
Very tasty and easy recipe! Quick and healthy dinner, love it!
So glad you enjoyed it Emilie!
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!
So thrilled you liked the recipe! Thanks for the sweet comment!
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! 👏 👏 💗 💗
This is the clearest, most organized and uncluttered site I’ve used. Great job!
Love this! I make it all the time. Easy to make and tasty too!
I agree, this is such a great recipe Beth!
Loved it! Will be using again
So glad you loved this recipe Tasha!
😋👍
😊❤️
Could i substitute the Black beans with the Red ones?
Emilia, I haven’t made this recipe with red beans but, that should work. The bean flavour may be milder. Let me know if you try this!
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!
That extra kick sounds so yummy! Thrilled this worked out Patti!
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!!!
Hi Sheri! I’m so glad you loved the dish, and now you have some delicious leftovers.
This was really great!!!! We loved it and I plan to keep this recipe to make again.
So glad you enjoyed it Kendra!
So yummy!! No additions needed to the recipe!
So glad that you enjoyed it Carly!
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!
So glad that you loved the recipe Kay! And it’s great that you were able to use what you had on hand!
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.
I’m really thrilled to hear that Karen! Thanks for the very kind review. 🙂
Simple and so delicious. This will be a regular in my meal planning
So happy to hear that Lyn! Thank youuu!
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???
Hi there! I used canned black beans (cooked). This black beans should be cooked for this recipe. Hope this helps!
Delish!
So glad you enjoyed it!
LOVE this recipe!
Do you think you could make ahead and freeze?
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!
These are incredible.
Thrilled you enjoyed them Rae!
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~
Absolutely delicious
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.