There’s something deeply satisfying about slicing into a tender roasted sweet potato and finding it stuffed with warm, spiced black beans. Black Bean Stuffed Sweet Potatoes are the kind of meal that feels wholesome and indulgent at the same timeearthy sweetness balanced with smoky, cumin-scented filling.
I started testing variations of this back in 2019, tweaking the spice ratios until I found the perfect balance between sweet and savory. The key is roasting the potatoes until the edges caramelize slightlythat’s when the natural sugars really bloom. After dozens of trials (and plenty of Tuesday night dinners), I learned that a splash of lime juice right before serving brightens everything and makes each bite feel complete.
PrintBlack Bean Stuffed Sweet Potatoes Recipe Easy and Delicious
Black Bean Stuffed Sweet Potatoes are an easy and flavorful meal perfect for a wholesome dinner. This recipe blends fresh ingredients like tomato, cilantro, corn, and black beans with a creamy guacamole topping, making it delicious and nutritious. Ideal for a gluten-free and vegan diet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 people 1x
- Category: Main Dish, Side Dish
- Method: Baked
- Cuisine: gluten-free, soy-free, vegan
- Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Ingredients
- 4 sweet potatoes
- 1 tbsp olive oil or avocado oil
- 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
- 1 avocado
- 2 tsp lime juice
- pinch sea salt
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- pinch sea salt
Instructions
- Heat your oven to 400F or 200C. Pierce each sweet potato all around with a fork, spacing about 1 inch between holes. Lay a baking sheet with parchment paper and brush the potatoes lightly with oil, then bake for 40 minutes to 1 hour until soft.
- In a mixing bowl, blend the black beans with cherry tomatoes, corn, cilantro, red onion, and garlic. Add lime juice, olive oil, sea salt, pepper, and chili flakes, stirring well to mix all ingredients.
- Mash the avocado with lime juice and a pinch of salt in a separate bowl to make guacamole.
- Combine coconut yogurt with lime juice and salt to create the vegan sour cream.
- Slice each sweet potato in half carefully and fill with the black bean mixture. Spoon guacamole on top and drizzle the vegan sour cream over before serving.
Notes
- Baking times vary by sweet potato size
- smaller ones need about 40 minutes while larger ones take close to an hour
- Test for doneness by inserting a toothpick in the thickest part
- it should slide in easily with little resistance
Nutrition
- Calories: 370kcal
- Sugar: 9g
- Sodium: 229mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 10g
Why You’ll Love This Recipe
This is comfort food that actually makes you feel good after eating it. The natural sweetness of roasted sweet potatoes pairs beautifully with the earthy, slightly smoky black bean fillingit’s the kind of balance that makes you reach for seconds without thinking twice.
- Naturally vegan and gluten-free: No substitutions neededthe recipe is already plant-based and works for most dietary preferences
- Minimal cleanup: One baking tray, a few bowls, and you’re done
- Make-ahead friendly: The black bean medley tastes even better after sitting in the fridge for a few hours
- Customizable: Add more chili flakes for heat, skip the cilantro if it’s not your thing, or double the guacamole (always a good idea)
Key Ingredients That Make It Work
The beauty of Black Bean Stuffed Sweet Potatoes is how simple ingredients create something that feels special. You’re working with pantry staples and fresh producenothing hard to find.
Sweet potatoes are the foundation here. Look for medium-sized ones that are similar in size so they bake evenly. The fork-poking step isn’t just busyworkit lets steam escape and prevents any surprise potato explosions in your oven.
For the black bean medley, draining and rinsing canned beans removes excess sodium and that slightly metallic taste. Fresh lime juice is non-negotiableit brightens everything and ties the flavors together. I’ve tested this with bottled lime juice, and it just doesn’t have the same zing.
The coconut yogurt for the vegan sour cream should be unsweetened and plain. Flavored varieties will throw off the tangy, creamy balance you’re looking for.
How to Make Black Bean Stuffed Sweet Potatoes
Start by preheating your oven to 400°F. While it heats, poke holes around each sweet potato with a forkabout an inch apart, going all the way around. This prevents steam buildup. Lightly coat them with olive oil or avocado oil and place on a parchment-lined baking tray.
Baking time varies based on size: smaller potatoes take around 40 minutes, while larger ones need closer to an hour. The test? A toothpick should glide through the thickest part with almost no resistance. If it feels firm, give them another 10 minutes.
| Step | What to Do | Timing |
|---|---|---|
| 1 | Poke and oil sweet potatoes, then bake | 40-60 minutes |
| 2 | Mix black bean medley ingredients | 5 minutes |
| 3 | Mash avocado with lime juice and salt | 2 minutes |
| 4 | Whisk coconut yogurt, lime juice, and salt | 1 minute |
| 5 | Stuff potatoes and add toppings | 5 minutes |
While the sweet potatoes bake, prepare your black bean medley by combining black beans, chopped cherry tomatoes, corn, cilantro, diced red onion, and garlic in a bowl. Drizzle with lime juice and olive oil, then season with sea salt, pepper, and chili flakes. This can sit at room temperature while you waitthe flavors will meld beautifully.
Serving and Storage Tips
Serve these warm, straight from the oven with a generous scoop of black bean medley, a dollop of easy guacamole, and a drizzle of the citrusy vegan sour cream. They work as a complete meal on their own or alongside a simple green salad.
| Storage Method | How Long | Best For |
|---|---|---|
| Refrigerator (assembled) | 2-3 days | Quick reheating in microwave or oven |
| Refrigerator (components separate) | 4-5 days | Freshest tasteassemble just before eating |
| Freezer (sweet potatoes only) | Up to 3 months | Bake fresh filling when ready to serve |
Pro Tip: Store the guacamole with plastic wrap pressed directly onto the surface to prevent browning, and keep the black bean medley in a separate container so it doesn’t make the sweet potatoes soggy.
Simple Swaps and Tweaks
If cilantro isn’t your thing (no judgmentit’s a polarizing herb), swap in fresh parsley or leave it out entirely. The black bean medley still tastes great without it.
- No coconut yogurt? Use plain cashew yogurt or any unsweetened plant-based yogurt you have on hand
- Want more protein? Add a scoop of cooked quinoa to the black bean mixture
- Prefer frozen corn? Thaw it first and pat dryfrozen corn straight from the bag adds too much moisture
- Spice it up: Add diced jalapeño to the black bean medley or a pinch of cumin for extra warmth
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FAQs ( Black Bean Stuffed Sweet Potatoes )
How long do you bake sweet potatoes for stuffing?
Bake whole sweet potatoes at 425°F for 45-55 minutes, depending on size. Pierce with a fork first to prevent bursting. They’re done when easily pierced through the center. Let cool for 5 minutes before cutting open to avoid burns.
Can you make this recipe ahead of time?
Yes, you can prep components separately up to 2 days ahead. Store baked sweet potatoes and seasoned black bean mixture in the refrigerator. Reheat the filling and stuff warm potatoes just before serving for best texture and flavor.
What toppings go well with stuffed sweet potatoes?
Top with diced avocado, fresh cilantro, lime juice, and a dollop of plain Greek yogurt or vegan cashew cream. Chopped green onions, salsa, or a sprinkle of pepitas add great texture and flavor contrast to this hearty meal.
How do you prevent sweet potatoes from getting soggy?
Bake directly on the oven rack rather than wrapping in foil to maintain crispy skin. After baking, immediately cut open to release steam. Fluff the flesh with a fork before adding the warm filling to create better texture.
Can you use canned or dried black beans?
Both work perfectly. Canned beans are convenient – just rinse and drain before seasoning. If using dried beans, cook them until tender first. About 3/4 cup dried beans equals one 15-oz can when cooked, providing enough filling for 4 large potatoes.
Final Thoughts
These Black Bean Stuffed Sweet Potatoes come together in about an hour, and the result is pure comfortcreamy roasted sweetness balanced with zesty, smoky black beans that feel nourishing and satisfying. You’ll love how the citrusy guacamole brightens every bite, and how the vegan sour cream adds that tangy finish that ties everything together beautifully.
If you want to switch things up, try adding roasted red peppers to the black bean medley for a subtle smokiness, or toss in some diced mango for a tropical twist. Leftovers reheat beautifullyjust wrap the stuffed potatoes in foil and warm them in a 350°F oven for about 15 minutes. A little trick I picked up from testing dozens of variations: drizzle the black bean filling with a touch of maple syrup before stuffing for an unexpected sweet-savory moment that really sings.
I’d love to see how yours turn outsnap a photo and share it, or tell me if you added your own spin. Did you grow up eating stuffed vegetables like this, maybe with a family recipe tucked in a drawer somewhere? Save this one for a busy weeknight or share it with someone who needs a cozy, wholesome meal that feels like a warm hug on a plate.
