I’m sharing black bean stuffed sweet potatoes with a clever twist that invites a fresh look at Meatless Meals.

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I always get suspicious when a simple combo promises big flavor, but black bean stuffed sweet potatoes totally deliver. Sweet potatoes and black beans somehow pair like they were meant to be, salty, creamy, tangy all at once, and it feels like a treat not a chore.

I keep coming back to this when I’m scrolling through Stuffed Sweet Potatoes Vegan ideas or hunting for Tasty Vegetarian Recipes that actually satisfy. Every time I make it guests ask for the recipe, and I’m always like no way, it’s too easy, but you’ll see what I mean when you try it.

Ingredients

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Sweet potatoes: naturally sweet, rich in fiber and beta carotene, make this dish filling
Black beans: plant protein and fiber, add heft and earthy flavor, keeps you full
Avocado: creamy healthy fats, brings richness and silkiness, balances spicy and acidic toppings
Corn: sweet pop and crunchy texture, some fiber and carbs, brightens each bite
Lime juice: zippy acidity cuts richness, adds freshness and a vibrant citrus note
Cilantro: herbaceous brightness, small amounts add freshness and herbal complexity, not overpowering
Olive oil: heart healthy fat, helps flavors meld, use sparingly for silky mouthfeel

Ingredient Quantities

4 medium sweet potatoes (about 1 1/2 to 2 lb total)

1-2 tbsp olive oil

Salt and black pepper to taste (about 1 tsp salt)

1 (15 oz) can black beans, drained & rinsed (or 1 1/2 cups cooked)

1 cup corn (frozen and thawed or canned, drained)

1 small red onion, finely chopped (about 1/2 cup)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika (optional)

Juice of 1 lime (about 1 tbsp)

1/4 cup fresh cilantro, chopped

1 ripe avocado, sliced or diced

1/2 cup salsa or pico de gallo

2 scallions, thinly sliced (for garnish)

Optional: 1/4 cup vegan yogurt or cashew crema for drizzling

How to Make this

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1. Preheat oven to 400°F (200°C). Wash 4 medium sweet potatoes, dry them, poke all over with a fork and rub with 1 to 2 tbsp olive oil, sprinkle about 1 tsp salt and some black pepper. Place on a baking sheet and roast 45 to 55 minutes until a fork slides in easily. If you’re short on time, microwave each potato 6 to 8 minutes then finish in the oven 10 minutes to crisp up, it’s fine.

2. While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped red onion and cook until soft and slightly caramelized, about 4 to 5 minutes.

3. Add 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp smoked paprika if using. Cook just until fragrant, about 30 to 45 seconds, don’t let the garlic burn.

4. Stir in 1 (15 oz) can black beans (drained and rinsed) and 1 cup corn (thawed or drained if canned). Cook, stirring occasionally, 3 to 5 minutes until everything is heated through. Smash a few beans with the back of your spoon for some creaminess, but leave most whole.

5. Remove the skillet from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Taste and season with more salt and black pepper if needed.

6. When sweet potatoes are tender, take them out and let cool a few minutes. Slice each potato down the middle lengthwise and fluff the flesh with a fork, season with a little extra salt and pepper.

7. Spoon the black bean and corn mixture into each fluffed sweet potato. Top each one with 1/2 cup salsa or pico de gallo and sliced or diced ripe avocado.

8. Finish with thinly sliced scallions and more chopped cilantro. Drizzle optional 1/4 cup vegan yogurt or cashew crema over the top, serve with lime wedges. Eat warm, and don’t worry if it looks a little messy, that’s how it tastes best.

Equipment Needed

1. Rimmed baking sheet, for roasting the sweet potatoes, you’ll want one that catches drips
2. Fork (to poke potatoes and to fluff the flesh)
3. Chef’s knife and cutting board, for chopping onion, cilantro and avocado
4. Small skillet (8 to 10 inch) for the black bean and corn mix
5. Wooden spoon or sturdy spatula, to stir and smash a few beans
6. Measuring spoons and a 1/4 cup measure, for spices, oil and crema
7. Can opener plus a colander or fine mesh strainer, to drain and rinse beans and corn
8. Mixing bowl and a spoon, for tossing lime and cilantro or holding fillings
9. Oven mitts or thick kitchen towels and a serving spoon for filling the potatoes

FAQ

Q: Can I make the sweet potatoes ahead of time? A: Yes, bake them 1-2 days ahead and keep whole in the fridge, or scoop out and store filling separately. Reheat in a 375 F oven for 10-15 min or microwave for 1-2 min. Freezing cooked potatoes changes the texture, so only freeze the filling if you want longer storage.

Q: Can I use canned corn instead of frozen? A: Totally, canned corn works fine — just drain it well. If using frozen, thaw and drain so the filling stays not watery.

Q: How do I make it spicier? A: Add chopped jalapeo, extra chili powder, a pinch of cayenne, or a spoon of chipotle in adobo. Taste as you go so it doesnt get overpowering.

Q: Is this recipe gluten free and nut free? A: The basic recipe is naturally vegan and gluten free. It is nut free unless you use cashew crema, so swap with coconut or soy yogurt if you need nut free.

Q: How do I get crispy skins on the sweet potatoes? A: Rub the skins with a little oil and salt before baking and roast at 400-425 F until tender, about 45-55 min for medium potatoes. For extra crisp, finish under the broiler for 1-2 min but watch it closely.

Q: Any tips for texture and flavor in the filling? A: Mash about a third of the black beans for creaminess, saute the onion and garlic first to deepen flavor, and add lime juice and cilantro at the end for brightness. Dont overcook the corn so it keeps a little bite.

Black Bean Stuffed Sweet Potatoes (Vegan) Recipe Substitutions and Variations

Sweet potatoes: swap for large russet potatoes or roasted butternut squash. They’ll change the flavor and cook time, but both hold fillings well.
Black beans: try pinto beans or cooked chickpeas instead. If you use chickpeas mash a few so the filling isn’t too chunky.
Avocado: replace with sliced mango for a sweet pop, or use 1/4 cup cashew crema or hummus for similar creaminess.
Cilantro: sub with flat leaf parsley, basil, or extra scallions. Parsley is milder, basil gives a different fresh note.

Pro Tips

1. Roast then crisp the skins for contrast. Cook the potatoes until soft, then turn the oven to high or pop them under the broiler for a few minutes so the skin gets a little chewy and tasty. It makes the texture way better, trust me.

2. Speed hack that still tastes good. If you are short on time microwave the potatoes most of the way then finish in the oven to get a crisp exterior. Do not skip poking them first or they might explode, ugh that sucks.

3. Make the bean mix more interesting and creamy. Smash a handful of the beans in the skillet so some stays whole and some gets creamy, add a splash of water or broth if it looks dry, and taste for salt and lime at the end. Little more cumin or a pinch of sugar can fix flat flavor.

4. Keep avocado bright and fresh. Toss diced avocado with a squeeze of lime and a tiny pinch of salt right before you top the potatoes, or add it last so it does not brown. You can also halve an avocado and squeeze lime into the cavity to save time.

5. Do prep ahead so dinner is easy. Roast all the potatoes a day ahead and store them whole, keep the bean corn filling in a sealed container and reheat separately. Stuff them only when ready to serve so nothing gets soggy.

Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing black bean stuffed sweet potatoes with a clever twist that invites a fresh look at Meatless Meals.

Servings

servings

Calories

414

kcal

Equipment: 1. Rimmed baking sheet, for roasting the sweet potatoes, you’ll want one that catches drips
2. Fork (to poke potatoes and to fluff the flesh)
3. Chef’s knife and cutting board, for chopping onion, cilantro and avocado
4. Small skillet (8 to 10 inch) for the black bean and corn mix
5. Wooden spoon or sturdy spatula, to stir and smash a few beans
6. Measuring spoons and a 1/4 cup measure, for spices, oil and crema
7. Can opener plus a colander or fine mesh strainer, to drain and rinse beans and corn
8. Mixing bowl and a spoon, for tossing lime and cilantro or holding fillings
9. Oven mitts or thick kitchen towels and a serving spoon for filling the potatoes

Ingredients

4 medium sweet potatoes (about 1 1/2 to 2 lb total)
1-2 tbsp olive oil
Salt and black pepper to taste (about 1 tsp salt)
1 (15 oz) can black beans, drained & rinsed (or 1 1/2 cups cooked)
1 cup corn (frozen and thawed or canned, drained)
1 small red onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika (optional)
Juice of 1 lime (about 1 tbsp)
1/4 cup fresh cilantro, chopped
1 ripe avocado, sliced or diced
1/2 cup salsa or pico de gallo
2 scallions, thinly sliced (for garnish)
Optional: 1/4 cup vegan yogurt or cashew crema for drizzling

Directions

Preheat oven to 400°F (200°C). Wash 4 medium sweet potatoes, dry them, poke all over with a fork and rub with 1 to 2 tbsp olive oil, sprinkle about 1 tsp salt and some black pepper. Place on a baking sheet and roast 45 to 55 minutes until a fork slides in easily. If you're short on time, microwave each potato 6 to 8 minutes then finish in the oven 10 minutes to crisp up, it's fine.
While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped red onion and cook until soft and slightly caramelized, about 4 to 5 minutes.
Add 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp smoked paprika if using. Cook just until fragrant, about 30 to 45 seconds, don't let the garlic burn.
Stir in 1 (15 oz) can black beans (drained and rinsed) and 1 cup corn (thawed or drained if canned). Cook, stirring occasionally, 3 to 5 minutes until everything is heated through. Smash a few beans with the back of your spoon for some creaminess, but leave most whole.
Remove the skillet from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Taste and season with more salt and black pepper if needed.
When sweet potatoes are tender, take them out and let cool a few minutes. Slice each potato down the middle lengthwise and fluff the flesh with a fork, season with a little extra salt and pepper.
Spoon the black bean and corn mixture into each fluffed sweet potato. Top each one with 1/2 cup salsa or pico de gallo and sliced or diced ripe avocado.
Finish with thinly sliced scallions and more chopped cilantro. Drizzle optional 1/4 cup vegan yogurt or cashew crema over the top, serve with lime wedges. Eat warm, and don't worry if it looks a little messy, that's how it tastes best.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.