Jump to Recipe Print RecipeAs I stood by the oven, the heavenly aroma of roasted sweet potatoes wafted through the kitchen, instantly turning my focused cooking session into a moment of pure joy. The star of today’s dish, Black Bean Stuffed Sweet Potatoes, brings together a delightful blend of sweet and savory flavors that can brighten any mealtime. Not only is this recipe a crowd-pleaser and easy enough for any weeknight dinner, but it’s also a nourishing option that’s vegan and gluten-free—perfect for those looking to embrace healthier comfort food. Imagine diving into a tender, caramelized sweet potato filled with a vibrant medley of black beans, fresh tomatoes, and creamy guacamole. Are you ready to whip up this nutritious delight that will have everyone coming back for seconds? Why are Black Bean Stuffed Sweet Potatoes a must-try? Comforting and Hearty: This recipe is a warm embrace on a plate, featuring soft sweet potatoes filled with a satisfying mixture of black beans, corn, and fresh tomatoes. Nutritional Powerhouse: Packed with protein and vitamins A and C, these stuffed sweet potatoes aren’t just delicious; they’re nutritious too! Quick & Easy: Perfect for busy weeknights, this dish comes together effortlessly, making it ideal for dinner parties or cozy nights in. Versatile Flavors: Customize with your favorite toppings or beans, and enjoy experimenting with a twist, like my Sweet and Sour Chicken on the side! Crowd-Pleasing: Whether serving family or friends, this dish is sure to impress and leave everyone asking for the recipe! Black Bean Stuffed Sweet Potatoes Ingredients Here’s everything you need for these delicious Black Bean Stuffed Sweet Potatoes! For the Sweet Potatoes Sweet Potatoes – Look for medium-sized ones for even cooking and a naturally sweet base. Olive Oil (or Avocado Oil) – A light coating enhances flavor and helps achieve a crispy skin. For the Filling Black Beans – A fantastic protein source; don’t forget to rinse them to reduce sodium. Cherry Tomatoes – Adds freshness; these can be swapped with regular tomatoes if needed. Corn – Brings sweetness and crunch; frozen corn is a perfect substitute for fresh. Cilantro – Provides a fresh, herbaceous note; omitting it works for cilantro haters. Red Onion – Contributes mild sweetness and crunch; green onion works too! Garlic – Enhances savory depth; fresh garlic is great, but garlic powder can do in a pinch. Lime – Brightens the overall flavor; fresh juice is best, but bottled works in a hurry. Sea Salt, Pepper, Chili Flakes – Essential seasonings to adjust to your taste. For the Toppings Avocado – For a creamy guacamole; ripe avocados are best but feel free to use store-bought. Coconut Yogurt – Acts as a base for vegan sour cream; substitute with store-bought options if desired. Step‑by‑Step Instructions for Black Bean Stuffed Sweet Potatoes Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the sweet potatoes to achieve that tender, caramelized goodness. While the oven heats up, take a moment to gather all your ingredients and equipment, including a baking tray lined with parchment paper. Step 2: Prepare the Sweet Potatoes Carefully puncture small holes in the sweet potatoes using a fork; this allows steam to escape during baking. Next, coat them lightly with olive oil, ensuring an even sheen. Place the sweet potatoes on your prepared baking tray and roast them in the oven for 40 minutes to 1 hour, or until they are fork-tender and the skins appear slightly crisp. Step 3: Make the Black Bean Filling As the sweet potatoes roast, prepare the vibrant black bean filling. In a large mixing bowl, combine rinsed black beans, chopped cherry tomatoes, corn, cilantro, diced red onion, and minced garlic. Drizzle the mixture with lime juice and a splash of olive oil, then add sea salt, pepper, and chili flakes to taste. Mix thoroughly until well combined, allowing the flavors to meld beautifully. Step 4: Prepare the Guacamole In a separate bowl, mash a ripe avocado using a fork, creating a creamy base for your guacamole. Stir in lime juice and a pinch of sea salt to enhance the flavor. Set this aside; preparing it just before serving keeps it fresh and vibrant, perfect for topping your delicious Black Bean Stuffed Sweet Potatoes. Step 5: Make Vegan Sour Cream Combine coconut yogurt with a splash of lime juice and a pinch of sea salt in a small bowl to create a zesty vegan sour cream. Mix until smooth and creamy, adjusting the seasoning as desired. This dairy-free delight will add a lovely tang to your stuffed sweet potatoes when drizzled on top. Step 6: Assemble the Stuffed Sweet Potatoes Once the sweet potatoes are fully cooked, carefully remove them from the oven and let them cool slightly. Cut each potato in half lengthwise, creating a perfect pocket for the filling. Generously spoon the black bean mixture into each sweet potato half, pressing it down gently to pack in all that deliciousness. Step 7: Top and Serve Finish off each stuffed sweet potato by adding a dollop of guacamole on top, followed by a lovely drizzle of vegan sour cream. The combination of flavors and textures is simply irresistible. Serve your Black Bean Stuffed Sweet Potatoes warm, and enjoy this hearty and satisfying meal that’s sure to please everyone at the table! Make Ahead Options These Black Bean Stuffed Sweet Potatoes are a fantastic choice for meal prep, allowing you to enjoy this hearty dish with less hassle on busy nights! You can prepare the black bean filling up to 3 days in advance and store it in an airtight container in the refrigerator. Additionally, the guacamole can be made up to 24 hours ahead; just remember to cover it tightly to prevent browning, or add an extra squeeze of lime juice for protection. When you’re ready to serve, bake the sweet potatoes and fill them with the prepped filling—simply top with guacamole and vegan sour cream for a delicious, freshly made meal that’s just as satisfying as when first prepared. What to Serve with Black Bean Stuffed Sweet Potatoes The vibrant flavors of Black Bean Stuffed Sweet Potatoes invite an array of delightful pairings to create a complete and satisfying meal. Crispy Kale Chips: These add a crunchy texture that beautifully contrasts with the soft sweet potatoes while providing a nutritious boost. Tangy Spinach Salad: A fresh spinach salad with a zesty lemon dressing complements the heartiness of the stuffed potatoes and adds brightness to the dish. Quinoa Pilaf: Fluffy quinoa pilaf mixed with herbs enhances the meal’s texture and adds a nutty flavor, creating a wholesome dining experience. A drink pairing can elevate your meal, too! Sparkling Water with Lime: This refreshing drink not only cleanses the palate but also enhances the flavors of the stuffed potatoes with its zesty notes. Mango Smoothie: A luscious, creamy smoothie provides a sweet contrast to the savory stuffing, creating a delightful balance of flavors. For a sweet ending, consider these: Vegan Chocolate Mousse: This rich dessert with a hint of cocoa perfectly rounds off the meal, ensuring a bright smile at the dinner table. Fruit Sorbet: A light, fruity sorbet is a refreshing way to cleanse the palate after the richness of the stuffed sweet potatoes. Each of these pairings brings something special to the table, inviting everyone to dive into a hearty culinary experience! Expert Tips for Black Bean Stuffed Sweet Potatoes Poking Holes: Always poke holes in the sweet potatoes before baking; this prevents bursting and ensures even cooking. Check Cooking Time: Bake times vary with potato size; larger sweet potatoes may need more time, so keep an eye on them! Fresh Guacamole: To prevent browning, prepare the guacamole just before serving. Lime juice is a great way to maintain its vibrant color. Rinse Black Beans: Always rinse canned black beans to reduce sodium and enhance their flavor; it makes a noticeable difference in the dish. Customize Your Filling: Feel free to swap black beans for other beans like kidney or pinto for a fun twist on these stuffed sweet potatoes! Black Bean Stuffed Sweet Potatoes Variations Feel free to let your culinary creativity shine with these delightful twists and substitutions! Kidney Beans: Swap black beans for kidney beans or pinto beans for a different flavor profile. Each bean has its own unique taste and texture, so feel free to experiment until you find your favorite. Spicy Kick: Add diced jalapeños to the black bean mixture for an extra heat boost. This little spicy addition can bring your dish to life, making it a hit for spice lovers! Creamy Avocado Dressing: Blend avocado with lemon juice and garlic for a creamy dressing instead of traditional guacamole. This alternative adds a silky texture and an extra layer of flavor that’s simply irresistible. Herby Greens: Toss in a handful of spinach or kale to the filling for added nutrients. Not only does it enhance the color and texture, but it’s an easy way to sneak some greens into your meal! Grilled Corn: Consider grilling the corn before adding it to the filling for a smoky flavor. The char from the grill can elevate the taste of the entire dish and provide an interesting texture. Zesty Lime Slaw: Top your stuffed sweet potatoes with a crunchy lime slaw made from shredded cabbage and carrots. This will add a fantastic crunch, vibrant color, and refreshing acidity that perfectly complements the warmth of the sweet potatoes. Cheesy Alternative: If you’re not adhering strictly to vegan diets, sprinkle some shredded cheese on top before serving for a gooey, indulgent twist. Choices like cheddar or pepper jack can add a deliciously creamy element. Savory Crunch: Drizzle some pumpkin seeds or crushed tortilla chips on top for an added crunch. This textural variety will not only enhance the visual appeal but also provide a satisfying bite to your dish. With these variations, you can create a different and delightful dining experience each time you enjoy these Black Bean Stuffed Sweet Potatoes. Don’t forget to check out my recipe for Garlic Butter Steak Bites and Potatoes when you’re craving something hearty on the side! How to Store and Freeze Black Bean Stuffed Sweet Potatoes Fridge: Store any leftover stuffed sweet potatoes in an airtight container for up to 4 days to keep them fresh and flavorful. Freezer: If you wish to freeze them, wrap each stuffed sweet potato tightly in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 3 months. Reheating: To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Enjoy your Black Bean Stuffed Sweet Potatoes at their best! Assembly Tip: For make-ahead convenience, prepare all the filling components in advance and assemble just before baking for a quick weeknight meal. Black Bean Stuffed Sweet Potatoes Recipe FAQs How do I choose ripe sweet potatoes? Absolutely! Look for sweet potatoes that are medium-sized, with smooth skin and a uniform shape. Avoid any that have dark spots or blemishes, as these could indicate spoilage. A little firmness and no soft spots should guide your selection! What’s the best way to store leftovers? Very easy! Simply place your uneaten stuffed sweet potatoes in an airtight container in the fridge, where they’ll stay fresh for up to 4 days. Make sure they are completely cooled before sealing them to prevent moisture buildup. Can I freeze Black Bean Stuffed Sweet Potatoes? You sure can! To freeze, wrap each stuffed sweet potato tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for about 20-25 minutes. What if I don’t have black beans? No worries! You can easily swap black beans for kidney beans or pinto beans for a different taste and texture. Get creative! Adding diced jalapeños can enhance the flavor with a little kick if you’re feeling adventurous! Is this recipe safe for those with nut allergies? Yes, indeed! This recipe is nut-free, making it a great option for those with nut allergies. Just make sure to double-check the labels on all store-bought ingredients to confirm they are also nut-free to stay safe. Why is it important to rinse canned black beans? Great question! Rinsing canned black beans helps remove excess sodium and improves the flavor of the beans. It can make a noticeable difference in your dish, ensuring the beautiful blend of flavors truly shines in your Black Bean Stuffed Sweet Potatoes! Savory Black Bean Stuffed Sweet Potatoes for Cozy Nights No ratings yet Delicious Black Bean Stuffed Sweet Potatoes that blend sweet and savory flavors, perfect for a nourishing vegan and gluten-free meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Servings: 4 stuffed sweet potatoesCourse: DinnerCuisine: Comfort Food, VeganCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Sweet Potatoes4 medium Sweet Potatoes Look for medium-sized ones for even cooking.2 tablespoons Olive Oil Can substitute with avocado oil.For the Filling1 can Black Beans Rinse to reduce sodium.1 cup Cherry Tomatoes Can be swapped with regular tomatoes.1 cup Corn Frozen corn is a great substitute.1/4 cup Cilantro Omit if desired.1/2 cup Red Onion Can substitute with green onion.2 cloves Garlic Minced; fresh is best.1 lime Lime Fresh juice preferred.to taste Sea Saltto taste Pepperto taste Chili FlakesFor the Toppings1 medium Avocado Ripe is best.1 cup Coconut Yogurt Substitute with store-bought if desired. Equipment OvenBaking TrayMixing Bowlfork Method PreparationPreheat your oven to 400°F (200°C). Prepare all your ingredients and equipment, including a lined baking tray.Puncture holes in sweet potatoes with a fork and coat lightly with olive oil. Roast in the oven for 40 minutes to 1 hour until fork-tender.In a mixing bowl, combine black beans, chopped cherry tomatoes, corn, cilantro, red onion, and garlic. Add lime juice, olive oil, salt, pepper, and chili flakes. Mix well.Mash avocado in a separate bowl, adding lime juice and a pinch of salt.Mix coconut yogurt with lime juice and salt for vegan sour cream.Once sweet potatoes are cooked, cut in half longwise and spoon the filling in each half.Top with guacamole and drizzle with vegan sour cream. Serve warm. Nutrition Serving: 1stuffed sweet potatoCalories: 320kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 18000IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesPoke holes in sweet potatoes before baking to prevent bursting. Bake times may vary with potato size. Prepare guacamole just before serving to keep it fresh. Tried this recipe?Let us know how it was!
