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BLACK BEAN STUFFED SWEET POTATOES centered hero view, clean and uncluttered
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
Cook Time 40 minutes
Total Time 55 minutes
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.