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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.

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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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See more step-by-step instructions by visiting the recipe story here!

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  2. Yummy!!! Such a nutritious, easy, and delicious dinner. Loved the vegan sour cream, I’ll definitely be making more in the future.

    Reply

  3. Great Recipe. Easy to make and even better to eat. I loved this, it will be a great addition to my recipe list.

    Reply

  6. I just loved this recipe.It is fresh nutritious and so tasty.It is on the menu once a week now

    Reply

  7. I am in love with this recipe!! 🤤🤤
    It has all of the flavour combinations and tasted absolutely delicious!! So fresh, delish and healthy. Thank you so much, Hannah 🩷🩷

    Reply

  9. 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.

    Reply

  11. 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!

    Reply

  12. 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! 👏 👏 💗 💗

    Reply

  18. 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!

    Reply

  19. 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!!!

    Reply

  22. 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!

    Reply

  23. 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.

    Reply

  25. 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???

    Reply

    • 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!

      Reply