Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

I stuffed roasted sweet potatoes with smoky black beans and an unexpected citrus kick in one of my go-to Meatless Meals that hides a clever shortcut.

I wasn’t expecting to get hooked on this Black Bean Stuffed Sweet Potatoes idea, but I am. I love the way the sweet potatoes caramelize and how the black beans add a surprising, hearty snap that keeps you going back for more.

It’s the kind of simple, slightly sneaky dish I bring when I want folks to actually ask what’s in it, not just eat and shrug. Part quick weeknight fix, part showy potluck star, it sits right in that sweet spot between Stuffed Sweet Potatoes Vegan and Tasty Vegetarian Recipes.

Seriously, you’ll wanna try it the next time you need something different.

Ingredients

• Sweet potatoes: high in fiber and vitamin A, they’re naturally sweet and filling
• Black beans: great plant protein, lots of fiber, earthy flavor, keeps ya full and cheap
• Avocado: creamy healthy fats, adds richness and coolness, kinda luxurious
• Lime juice: bright acid that cuts richness, makes flavors pop and fresh instantly
• Cilantro: herbaceous, slightly citrusy, lifts the whole bowl, some hate it tho
• Red onion and garlic: sharp savory bite, sautéed they mellow and add depth
• Cherry tomatoes: juicy bursts of sweetness and acid, lighten every spoonful for contrast

Ingredient Quantities

• 3 medium sweet potatoes about 1.5 to 2 lb total
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 can black beans 15 oz drained and rinsed
• 1 small red onion chopped
• 2 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper optional
• 1 lime juiced
• 1/4 cup chopped fresh cilantro
• 1 avocado sliced or diced optional
• 1 cup cherry tomatoes halved optional
• 1/2 cup corn kernels fresh or frozen optional
• 1/4 cup plain nondairy yogurt or vegan sour cream optional

How to Make this

1. Preheat oven to 400°F (200°C). Scrub 3 medium sweet potatoes, pat dry, prick all over with a fork, rub with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp ground black pepper, then place on a baking sheet and roast 45 to 55 minutes until very tender; or microwave 6 to 8 minutes and finish in the oven 10 to 15 minutes to crisp the skin.

2. While the potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 small chopped red onion and cook until soft, about 4 to 5 minutes, then stir in 2 cloves minced garlic and cook 30 to 60 seconds more.

3. Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper if using, plus the remaining 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Cook, stirring, until the spices smell fragrant, about 30 seconds.

4. Stir in 1 can (15 oz) drained and rinsed black beans and 1/2 cup corn kernels if using. Cook 3 to 5 minutes until beans are heated through, smashing a few with the back of a spoon so some of the mixture gets creamy while some stays whole.

5. Remove the pan from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Taste and tweak if needed, but remember we already used most of the salt.

6. When the sweet potatoes are done, let them cool a minute, then slice them open lengthwise and gently fluff the insides with a fork, pushing some flesh toward the edges so there’s room for filling.

7. Spoon the black bean mixture generously into each potato, press it down a bit so it stays put, you’re allowed to be messy here.

8. Top with sliced or diced avocado and 1 cup halved cherry tomatoes if using, and finish with a dollop of 1/4 cup plain nondairy yogurt or vegan sour cream and a sprinkle of extra cilantro.

9. Serve warm, squeeze extra lime if you want more brightness, and dig in.

Equipment Needed

1. Oven and a rimmed baking sheet (for roasting the sweet potatoes)
2. Fork (to prick the potatoes and fluff the insides)
3. 10 to 12 inch skillet or frying pan
4. Wooden spoon or heatproof spatula (for stirring and smashing beans)
5. Chef’s knife
6. Cutting board
7. Can opener and a fine-mesh colander (to drain and rinse the beans)
8. Measuring spoons and measuring cup
9. Small mixing bowl and a spoon (for lime, cilantro and finishing mix)

FAQ

Black Bean Stuffed Sweet Potatoes (Vegan) Recipe Substitutions and Variations

• Sweet potatoes: swap for roasted butternut or kabocha squash, same sweet, creamy feel and you roast them the same way.
• Black beans: use pinto beans or canned chickpeas, similar protein and texture, just drain and rinse like you would the black beans.
• Olive oil: replace with avocado oil or grapeseed oil, both handle heat better and taste more neutral.
• Cilantro: if you dont like cilantro use chopped flat leaf parsley or sliced green onions for a fresh, milder bite.

Pro Tips

1) Pick potatoes that are all about the same size so they cook evenly, and rub the skins with oil before you roast so they crisp up nice. If you want extra-crispy skin, finish them right on a hot baking sheet instead of a tray with sides.

2) Short on time? Microwave the potatoes just until tender, then pop them in the oven for 10 to 15 minutes to get the skin crunchy. Dont microwave fully then skip the oven or the skin gets floppy.

3) For the beans, bloom the spices in the hot oil so their flavor wakes up, then smash a few beans in the pan for a mix of creamy and whole textures. Add the lime only at the end so the acid stays bright and doesnt mute the spices.

4) Make-ahead and topping hacks: roast potatoes and keep fillings separate in the fridge, reheat beans gently with a splash of water or broth so they dont dry out, and toss avocado with lime to stop browning. Keep the yogurt or sour cream chilled and spoon it on last so it looks fresh.

Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

Recipe by James Level

0.0 from 0 votes

I stuffed roasted sweet potatoes with smoky black beans and an unexpected citrus kick in one of my go-to Meatless Meals that hides a clever shortcut.

Pin

Servings

4

servings

Calories

427

kcal

Equipment: 1. Oven and a rimmed baking sheet (for roasting the sweet potatoes)
2. Fork (to prick the potatoes and fluff the insides)
3. 10 to 12 inch skillet or frying pan
4. Wooden spoon or heatproof spatula (for stirring and smashing beans)
5. Chef’s knife
6. Cutting board
7. Can opener and a fine-mesh colander (to drain and rinse the beans)
8. Measuring spoons and measuring cup
9. Small mixing bowl and a spoon (for lime, cilantro and finishing mix)

Ingredients

• 3 medium sweet potatoes about 1.5 to 2 lb total

• 2 tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

• 1 can black beans 15 oz drained and rinsed

• 1 small red onion chopped

• 2 cloves garlic minced

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper optional

• 1 lime juiced

• 1/4 cup chopped fresh cilantro

• 1 avocado sliced or diced optional

• 1 cup cherry tomatoes halved optional

• 1/2 cup corn kernels fresh or frozen optional

• 1/4 cup plain nondairy yogurt or vegan sour cream optional

Directions

• Preheat oven to 400°F (200°C). Scrub 3 medium sweet potatoes, pat dry, prick all over with a fork, rub with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp ground black pepper, then place on a baking sheet and roast 45 to 55 minutes until very tender; or microwave 6 to 8 minutes and finish in the oven 10 to 15 minutes to crisp the skin.
• While the potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 small chopped red onion and cook until soft, about 4 to 5 minutes, then stir in 2 cloves minced garlic and cook 30 to 60 seconds more.
• Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper if using, plus the remaining 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Cook, stirring, until the spices smell fragrant, about 30 seconds.
• Stir in 1 can (15 oz) drained and rinsed black beans and 1/2 cup corn kernels if using. Cook 3 to 5 minutes until beans are heated through, smashing a few with the back of a spoon so some of the mixture gets creamy while some stays whole.
• Remove the pan from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro. Taste and tweak if needed, but remember we already used most of the salt.
• When the sweet potatoes are done, let them cool a minute, then slice them open lengthwise and gently fluff the insides with a fork, pushing some flesh toward the edges so there’s room for filling.
• Spoon the black bean mixture generously into each potato, press it down a bit so it stays put, you're allowed to be messy here.
• Top with sliced or diced avocado and 1 cup halved cherry tomatoes if using, and finish with a dollop of 1/4 cup plain nondairy yogurt or vegan sour cream and a sprinkle of extra cilantro.
• Serve warm, squeeze extra lime if you want more brightness, and dig in.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 418g
• Total number of serves: 4
• Calories: 427kcal
• Fat: 14.8g
• Saturated Fat: 2.2g
• Trans Fat: 0g
• Polyunsaturated: 1.8g
• Monounsaturated: 7.8g
• Cholesterol: 0mg
• Sodium: 375mg
• Potassium: 1244mg
• Carbohydrates: 66g
• Fiber: 15.5g
• Sugar: 12.4g
• Protein: 11g
• Vitamin A: 38112IU
• Vitamin C: 24mg
• Calcium: 94mg
• Iron: 3mg