Black Bean Stuffed Sweet Potatoes (Vegan) - Two Spoons (2024)

Mar 6, 2020(Last updated Mar 13, 2024)by Hannah Sunderani

Black Bean Stuffed Sweet Potatoes (Vegan)

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 myLoaded Sweet Potatoes,Stuffed Sweet Potato Skins, orStuffed Baked Potatoes with Mushrooms and Spinach!) and are a great way to enjoy sweet potatoes when you’re not in the mood forBaked Sweet Potato WedgesorSmashed 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!

This Stuffed Sweet Potatoes recipe is….

• The perfect stand-alone meal
• Healthy
• Vegan
• Gluten-free
• Easy to make
• Hearty
• Stuffed with wholesome ingredients
• Kid-approved

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. 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 myLoaded Sweet Potatoes with tofuandSweet Potato Skins with White Beansnext!

• Sweet potatoes:When making stuffed sweet potatoes, I recommend using thin, long sweet potatoes. These potatoes tend to bake faster than thick, rounder potatoes.
• Black beans:I use a simple can of drained and rinsed black beans. If you arecooking fresh beans from scratch, you’ll need about 1 1/2 cups of cooked beans. If you’d like to switch up the flavour, creamy pinto beans would be delicious, too.
• Fresh veggies and aromatics:You’ll need a blend of cherry tomatoes, corn, cilantro, red onion, and freshly minced garlic. Just like myEasy Gazpacho Recipeand, this black bean medley is the perfect recipe to make in the summer months when your veggie garden is overflowing!
• Citrus:A fresh squeeze of zesty lime juice brightens the fresh flavours in the bean mixture, homemade guacamole and vegan sour cream. It’s really the perfect tanginess that you can’t beat!
• 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 made with preservatives and over the top sodium. You can also try my Cilantro Lime Avocado Crema drizzle I use on mySweet Potato and Black Bean Enchiladasfor a twist!
• Coconut yogurt:Making oh-so creamycoconut yogurtat home takes less than 10 minutes of your time and is my favourite base for homemade vegan sour cream. You can also use a store-bought coconut yogurt, but be sure it is plain. If it is sweetened, it is better suited for drizzling onvegan breakfast recipeslike myAcai Bowlor theseQuick Blender Oatmeal Waffles.

Needed Equipment

Easy Grip Bakeware 17-Inch Baking Sheet

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

How to Make Black Bean Stuffed Sweet Potatoes

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!

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

Recipe FAQs

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 avegetable brushto remove any dirt. (Although, after readingEat Dirt, byDr. Axe, I’m sort of rethinking exactly howcleanour veg should be! Turns out, a little dirt never hurt nobody. And may have the opposite effect).

What are other good toppings for sweet potatoes?

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, orVegan Queso(try this amazing cheese sauce on my popularVegan Crunchwrap Supreme recipenext!).

Should I wrap my sweet potatoes when baking?

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.

Storage Instructions

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.

Final Tips and Tricks

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

Don’t forget to poke holes in the sweet potatoes.

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.

Make the guacamole right before serving

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!

More Vegan Sweet Potato Recipes You Might Like:

• The Best Baked Sweet Potato Wedges
• Ultimate Vegan Sweet Potato Casserole
• Kale Sweet Potato Salad (Vegan)
• Sweet Potato Alfredo Noodles
• Sweet Potato Black Bean Enchiladas
• Loaded Sweet Potatoes with Tofu and Greens
• Sweet Potato Skins with White Beans and Guacamole

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 outThe Two Spoons Appfor moreEasy Vegan Main Dish Recipeslike this! I truly love hearing from you, and I’m always here to answer any questions you might have.

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See more step-by-step instructions by visiting therecipe story here!