Black Bean Stuffed Sweet Potatoes: Easy Ultimate Recipe

There’s something about the color alone that makes you hungry that deep orange flesh against glossy black beans, maybe a sprinkle of green cilantro on top. Black Bean Stuffed Sweet Potatoes are one of those meals that look like you tried, but honestly took about thirty minutes from start to finish.

I shot these for a meal prep series back in fall 2019, and the test kitchen smelled so good we all ended up eating them for lunch instead of photographing round two. The key is roasting the potatoes until the skin gets a little wrinkled and the insides go creamy that’s when they hold the filling without falling apart on the plate.

Thomas Baker

Black Bean Stuffed Sweet Potatoes: Easy Ultimate Recipe

Enjoy this vibrant and wholesome Black Bean Stuffed Sweet Potatoes recipe that combines hearty black beans, fresh tomatoes, cilantro, and corn nestled inside tender baked sweet potatoes. Finished with creamy guacamole and a tangy vegan sour cream drizzle, this dish makes a perfect gluten-free, vegan main or side that’s full of flavor and nutrition.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Calories: 370

Ingredients Method Notes

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

Method

 

1. Set your oven to 400°F (200°C). Use a fork to pierce sweet potatoes all around about an inch apart. Place them on a parchment-lined baking sheet and brush lightly with oil. Bake until soft when pierced with a fork, about 40 minutes to an hour depending on size.
2. In a mixing bowl, toss together black beans, chopped tomatoes, corn, cilantro, red onion, and garlic. Add lime juice and olive oil, then season with sea salt, pepper, and chili flakes. Stir well to combine all ingredients.
3. For the guacamole, mash the avocado with lime juice and a pinch of sea salt until creamy.
4. Whisk together coconut yogurt, lime juice, and sea salt in a small bowl to make the vegan sour cream.
5. Once the sweet potatoes are cool enough to handle, cut them in half. Spoon the black bean medley generously into each half. Dollop with guacamole and finish by drizzling the vegan sour cream on top before serving.

Notes

• Sweet potato baking times will vary by size—smaller ones need about 40 minutes while larger ones could take up to an hour. Test doneness by sliding a toothpick into the thickest part; it should slide in easily with little resistance. Nutrition values are approximate.

Why You’ll Love This Recipe

This is one of those meals that checks every box without making you feel like you worked for it. The sweet potatoes get tender and almost caramelized in the oven while you chop a few fresh things and stir them together in a bowl.

• Naturally vegan and gluten-free: No swaps needed it just is.
• Gorgeous on the plate: That orange-and-black contrast makes even Tuesday night feel special.
• Meal prep champion: Bake the potatoes ahead, keep the filling in a jar, and assemble when you’re ready.
• Filling without feeling heavy: The fiber from the beans and sweet potatoes keeps you satisfied for hours.

Key Ingredients You’ll Need

Everything here is straightforward no special trips to fancy grocery stores. You’re working with sweet potatoes, canned black beans, cherry tomatoes, corn, and a handful of fresh cilantro. The toppings are what make it feel restaurant-worthy: a quick mashed avocado and a tangy coconut yogurt drizzle that tastes like sour cream but lighter.

Pro Tip: If your lime is rock-hard from the fridge, roll it firmly on the counter before juicing. You’ll get way more juice out of it.

How It All Comes Together

Start by poking holes in your sweet potatoes with a fork this lets steam escape so they don’t burst in the oven. Brush them lightly with oil and roast at 400°F until they’re soft enough to slice open easily. Smaller potatoes might be done in 40 minutes; bigger ones can take a full hour.

While they bake, toss together your black bean medley. It’s really just mixing everything in a bowl beans, tomatoes, corn, cilantro, red onion, garlic, lime juice, olive oil, and a pinch of salt and pepper. The lime juice brightens everything and keeps the flavors from tasting flat.

Mash your avocado with lime juice and salt for the guacamole, then whisk together the coconut yogurt, lime juice, and salt for the drizzle. When the potatoes are done, slice them open, stuff them with the black bean mixture, dollop on the guacamole, and drizzle the tangy yogurt over the top.

Tips for Perfect Sweet Potatoes Every Time

The trickiest part is knowing when they’re done. After years of testing in different ovens, I’ve learned to trust the toothpick test more than the timer. If it glides through the thickest part with almost no resistance, you’re good to go.

• Don’t skip the oil: It helps the skin crisp up just a little, which makes the texture so much better.
• Line your pan: Sweet potatoes can weep sugary juice that burns onto the tray parchment paper saves cleanup time.
• Let them cool for 2 minutes: They’re easier to slice open without squishing when they’re not volcanic.

How to Serve and Store

These Black Bean Stuffed Sweet Potatoes work as a stand-alone dinner or a hearty side next to something grilled. I’ve served them at casual dinners where people could build their own, and it always goes over well everyone loves a customizable plate.

Note: If you’re meal prepping, keep everything separate and assemble right before eating so the potatoes don’t get soggy.

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FAQs (Black Bean Stuffed Sweet Potatoes)

Final Thoughts

You’ll love how these Black Bean Stuffed Sweet Potatoes turn out crispy-edged skins, creamy insides, and that bright pop of lime cutting through everything. They take about an hour start to finish, but most of that is hands-off oven time while you’re putting together the rest of dinner or answering emails. The payoff is a plate that looks vibrant and thoughtful without requiring any fancy technique.

Try swapping in roasted poblano peppers if you want a little smoky heat, or add a handful of crumbled queso fresco if dairy’s welcome at your table. I learned from my cousin to bake extra sweet potatoes on Sunday they reheat beautifully in the microwave and make weekday lunches feel less like an afterthought. Keep the bean mixture cold and the potatoes warm, and you’ve got contrast that tastes intentional every single time.

If you make these, I’d love to see how yours turn out tag me or drop a photo in the comments. Did your family grow up eating sweet potatoes a certain way? There’s something really comforting about the way simple ingredients come together into something this satisfying. Save this one for a night when you want color on the plate and ease in the process you’ll be so glad you did.