Vegan Black Bean Stuffed Sweet Potatoes

Why These Stuffed Sweet Potatoes Are a Family Favorite

My kids love these stuffed sweet potatoes because they have taco vibes—and my husband and I kind of love them for the same reason, to be honest. Here’s why this recipe is on frequent rotation here!

• Totally customizable. Just like tacos, you can top these stuffed sweet potatoes with anything you like. (And yes, that includes non-vegan toppings like cheese and sour cream!) Kids have fun putting their own spin on this recipe!
• So much flavor. With Tex-Mex spices, hearty black beans, sweet potatoes, veggies, and both salsa and guacamole, this recipe is PACKED with the good stuff. This is the kind of dinner you eat slowly because you don’t want it to end!
• Easy to make. These stuffed sweet potatoes are perfect for quick school night dinners and also for meal prep. Every component of this dish can be made ahead of time for easy assembly when you plan on eating.

What You’ll Need

Here’s what you’ll need to make these Tex-Mex vegan stuffed sweet potatoes! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Sweet potatoes – Cook them using your preferred cooking method. I share my two favorite quick options below, but you can also roast them in the oven.

Black Bean Filling:

• Avocado oil – Or another oil you like to cook with.
• Red onion and red bell pepper – These are sautéed in a skillet for fajita veggie vibes.
• Garlic
• Black beans – Drain and rinse these well. You could also use pinto beans if you’d like.
• Frozen sweet corn – Or use fresh corn when it’s in season! Just slice it off the cob.
• Fresh cilantro
• Seasonings – Cumin, smoked paprika, and salt.

Fresh Salsa:

• Roma tomatoes – Or another variety of plum tomato.
• Red onion – Dice this finely so you don’t get big bits of crunchy onion in your salsa.
• Garlic
• Cilantro
• Salt
• Lime juice – Use fresh lime juice for the best flavor.

Guacamole:

• Avocados – Make sure they’re perfectly ripe!
• Lime juice – Again, fresh juice is best.
• Salt

Cooking the Sweet Potatoes

Two of my favorite ways to cook sweet potatoes for this stuffed sweet potato recipe are in the microwave or the Instant Pot:

• For the Microwave: Wash the sweet potatoes and pierce them with a knife or fork to let steam escape. Wrap them with a paper towel and cook on HIGH for 8 minutes in the microwave.
• For the Instant Pot: Wash the sweet potatoes and pierce them with a knife or fork to let steam escape. Place a steaming rack in the Instant Pot. Add 1 cup of water to the bottom and set the sweet potatoes on the rack. Lock the lid and set the Instant Pot on pressure cooker mode for 15 minutes. Do a natural release.

How to Make Stuffed Sweet Potatoes

Let’s get started! Here’s what you’ll need to do.

• Cook the onion. Heat a large skillet over medium-high heat. Add the avocado oil and onion and cook for 2 to 3 minutes, or until the onions are translucent.
• Add the garlic and red pepper. Stir them into the pan and cook for 2 to 3 minutes more.
• Finish the filling. Stir in the corn, beans, cilantro, and seasonings. Cook 3 minutes more, then remove from heat.
• Make the salsa and guacamole. Combine all of the ingredients for each component.
• Assemble. Slice the cooked sweet potatoes, then stuff them with the bean mixture, salsa, and guacamole. 

More Topping Ideas

I’ve got some more vegan toppings for these stuffed sweet potatoes and some non-vegan options too!

• Vegan dairy. Add vegan sour cream (or cashew cream) and your favorite vegan cheese shreds.
• Cheese. A Mexican shredded cheese, Monterey Jack, pepper jack, or cotija would all work well.
• Sour cream. Or make a crema to drizzle over the potatoes by whisking sour cream with a squeeze of lime juice, a pinch of salt, and some smoked paprika.
• Meat. Add taco meat, shredded chicken, or chorizo.
• Store-bought salsa and guacamole. This will save you some prep time!

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days. The guacamole will brown, but the stuffed sweet potatoes will still be delicious!
• Freezer: Wrap with plastic wrap and store in a freezer-safe storage bag for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Place in a 400ºF oven and bake for 15 to 20 minutes until warmed through, or use the microwave. (I recommend removing the guacamole from the top before reheating.)

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