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You are here: Home / Everything / Recipes / All / Black Bean Stuffed Sweet Potatoes

Black Bean Stuffed Sweet Potatoes

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Mexican Stuffed Sweet Potatoes

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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!

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

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.

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

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!

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

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).

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

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.

how to bake sweet potatoes

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.

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

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.

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

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.


Mexican Stuffed Sweet Potatoes
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4.6 from 5 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 olive oil or avocado oil
  • 1 1/2 cups 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)

  • 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 oil to lightly coat. Bake for 40 minutes, or until cooked through.
  • 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.

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
  Newbie Cook ApprovedHusband ApprovedFiance ApprovedSkeptic ApprovedGirlfriends ApprovedChef ApprovedToddler + Kid Approved

Allergies

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

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

Did you make this Recipe?

Tag @twospoons on Instagram and hashtag it #twospoons.

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Filed Under: All, Gluten-Free, Husband Approved, Main Dish, Newbie Cook Approved, Recipes, Side Dish, Skeptic Approved Tagged With: black bean, black bean stuffed sweet potatoes, black beans, easy, gluten-free, healthy, mexican, recipe, stuffed sweet potatoes, vegan

ABOUT HANNAH SUNDERANI

Hannah
Hey there, I’m Hannah, the creator of Two Spoons for easy and delicious vegan recipes. Whether you’re new to vegan cooking, or looking to incorporate more plant-based recipes into your diet, I’m so happy you’re here!

About Hannah Sunderani

Reader Interactions

Comments

  1. Sincerely Tori

    12 Mar 2020 at 8:49 am

    Omg, this recipe looks incredible. Your photos are stunning!

    Reply
    • Hannah Sunderani

      12 Mar 2020 at 11:06 am

      Thank you SO much Tori! I’m thrilled you like the recipe.

      Reply
  2. Krystal Kurtz

    19 Apr 2020 at 11:01 pm

    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!

    Reply
    • Hannah Sunderani

      20 Apr 2020 at 10:55 am

      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. 🙂

      Reply
  3. GM

    25 Jun 2020 at 12:36 am

    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.

    Reply
    • Hannah Sunderani

      25 Jun 2020 at 8:20 am

      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.

      Reply
  4. Fran

    13 Sep 2020 at 10:46 am

    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.

    Reply
    • Hannah Sunderani

      15 Sep 2020 at 5:53 pm

      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!

      Reply
  5. Lessie Smith

    11 Jan 2021 at 8:59 pm

    This was the bomb. The flavors with wel).

    Reply
    • Hannah Sunderani

      18 Jan 2021 at 10:49 am

      Thank you so much Leslie! I’m so happy that you enjoyed it. 🙂

      Reply
  6. Lessie Smith

    17 Jan 2021 at 11:48 am

    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.

    Reply
    • Hannah Sunderani

      18 Jan 2021 at 10:41 am

      So glad that you liked the recipe Lessie! Love how simple it is too!

      Reply
  7. Karen

    17 Feb 2021 at 6:52 pm

    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!

    Reply
    • Hannah Sunderani

      19 Feb 2021 at 8:54 am

      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!

      Reply

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