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Black Bean Stuffed Sweet Potatoes (Vegan)

4.88 from 58 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
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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! 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 vegan and gluten-free comfort food at it’s finest – a simple yet comforting dish that’s filling enough to be a stand-alone main or a hearty side dish. It’s seriously a must-try recipe! 

In recent years, stuffed potatoes have become a popular choice for making a quick lunch or dinner idea – and for a good reason! They are wholesome and filling with so many flavour options, and they make a great stand-alone main dish! Or, serve this dish alongside a simple spinach salad.  

Once you take your first bite, you’ll be hooked on these Mexican-inspired stuffed sweet potatoes. All you need is 40 minutes! 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.

Featured Review

4.88 from 58 votes
“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.” -Karen

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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.

  • Sweet potatoes: When making stuffed sweet potatoes, I recommend using thin, long sweet potatoes. These potatoes tend to bake faster than thick, rounder potatoes. If you’re using a thicker sweet potato the bake time will likely be more than 40 minutes and closer to an hour.
  • 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. I also recipe tested these with creamy pinto beans and they were 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 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 with these fresh vegetables! 
  • 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.
  • Coconut yogurt: A simple plain coconut yogurt is the base of my vegan sour cream. You can make creamy coconut yogurt at home or use a store-bought coconut yogurt.
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.

How to Make Black Bean Stuffed Sweet Potatoes

In addition to being made with simple ingredients, this stuffed sweet potatoes recipe requires just a few easy steps! Trust me when I say that anyone can make this recipe; you don’t need to be a master chef. Here’s exactly what you’ll do:

sweet potatoes placed on a parchment lined baking tray. The sweet potatoes have been poked with a fork to make small holes for aeration and have been painted with olive oil.
Poke small holes in the potatoes going all the way around. Spread the potatoes on lined baking tray, and paint with olive oil.
sweet potatoes on a parchment lined baking tray that have been baked in the oven until fork tender.
Bake the potatoes for about 40 minutes, or until fork tender. 
bowl that's filled with black beans, corn, chopped tomatoes and fresh cilantro
Prepare the black bean medley:black beans, tomato, corn, fresh cilantro, red onion, garlic, lime juice, and olive oil.
A simple guacamole in a white bowl that's been made by mashing avocado with a fork and adding salt and lime juice. The white bowl is sitting on a white marble backdrop.
Make the simple guacamole.
simple vegan sour cream using coconut yogurt, salt and lime juice that's been stirred together with a spoon. The bowl is sitting on a white marble backdrop.
Make the simple sour cream.
cooked sweet potatoes that have been sliced open on a white plate and are ready to be stuffed. The white plate is sitting on a white marble backdrop.
Cut the fork tender sweet potatoes in half.
cooked sweet potatoes that have been sliced open on a white plate and are ready to be stuffed. The white plate is sitting on a white marble backdrop.
Cut the fork-tender sweet potatoes in half.
Sweet potatoes on a white plate that have been stuffed with a black bean medley. The white plate is sitting on a white marble backdrop.
Fill the sweet potatoes with the black bean medley.
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.
Finish with a scoop of the easy guacamole, and drizzle with the vegan sour cream.

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

So there we have it, an easy, filling and nourishing stuffed sweet potato recipe that’s full of flavour, texture and plant diversity! Served with a simple coconut sour cream and mashed avocado. I think you’re going to find this recipe as addictive as I do.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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

Black Bean Stuffed Sweet Potatoes (Vegan)

4.88 from 58 votes
By Hannah Sunderani
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.
Print Recipe Pin Recipe
Mexican Stuffed Sweet Potatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serves 4 people

Ingredients 
 

  • 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)

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 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

Notes

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.

Approvals

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
DID YOU

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  3. 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.

    Reply

  4. 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!

    Reply

  5. 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. 🙂

    Reply

  7. 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.

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

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

    Reply

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

    Reply

  13. 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?

    Reply

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

    Reply

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

    Reply

  20. 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!

    Reply

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

    Reply

    • 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!

      Reply

  22. 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.

    Reply

    • 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.

      Reply

  23. 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

    Reply

  24. 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

    • 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

  25. 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

  27. 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

    • 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

  28. 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

    • 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

  29. 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

    • 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