Make these Vegan Black Bean Taco Stuffed Sweet Potatoes for a satisfying Mexican dish that’s healthy, fresh, and amazingly flavorful. This inexpensive meal will feed a hungry crowd!
These stuffed sweet potatoes are probably one of my favorite dinners ever. It’s vegan, healthy, fresh, and ready in under an hour. It’s such a simple meal, but it packs a ton of flavor.
It’s basically a taco or burrito bowl, but instead of layering the ingredients over rice, you plop them into a hearty baked sweet potato. It makes a very satisfying meal and it’s all homemade.
Why This Recipe Works
It’s so easy – It takes less than an hour to make this incredible stuffed sweet potatoes recipe.
Homemade ingredients – Make your own salsa and guacamole instead of using store-bought. They are healthy and flavorful too. Try out my homemade blender guacamole. You can use commercially prepared guacamole or salsa if you’d rather, but fresh is extra delicious.
Frugal meal – All of the ingredients are fairly inexpensive. There is no meat on the potatoes, so you’ll see that you can save lots of money eating meatless once in a while.
I’ll be shocked if you’re not drooling by the time you’re done reading about these baked stuffed sweet potatoes. If you’ve never tried them, I promise this is the recipe to begin with. Let’s get started talking about some of the main ingredients.
Sweet Potatoes: Naturally, sweet potatoes are the main ingredient, and they will take your meal to the next level. Baking potatoes are okay, too, but using sweet potatoes makes this amazing! It adds a lot more flavor to the dish.
Black Beans: Black beans provide a lot of protein and texture to the dish. Plus, black beans and sweet potatoes simply taste phenomenal together.
Salsa: While you could use commercial salsa, I find it’s better to make your own homemade salsa with just a handful of ingredients. All you need are tomatoes, red onions, cilantro, limes, salt, and pepper. Have you ever heard of such an easy salsa recipe?
Now it’s time for the good stuff. Let’s get to work making this awesome meatless meal.
Step One: Pierce sweet potatoes and bake for about 50 minutes.
Step Two: While the sweet potatoes bake, prepare your homemade salsa by dicing the tomatoes and the onion. Add in chopped cilantro and sprinkle lime juice over the mix.
Step Three: Next, prepare the guacamole by mashing an avocado, adding the garlic and onion powder, and then add some of the homemade salsa mixture.
Step Four: Microwave the frozen corn and add a can of rinsed and drained black beans as well as some of the homemade salsa mixture.
Step Five: Once the sweet potatoes are done baking, cut them, lightly mash the insides, and then stuff with the three layers of stuffing we’ve prepared!
🥘 Meal Prep
Meal prepping is a great way to save time and energy. Make the salsa and guacamole a day or two ahead of time. It saves a lot of time on the day you are going to make the potatoes.
📌 Expert Tips
Check out these tips to get started making this vegetarian dish.
- Be sure to clean the potatoes before starting. Get rid of any visible dirt or soil so the skins aren’t gritty.
- To make cleanup a breeze, place a piece of aluminum foil on the baking sheet.
- The sweet potatoes are done when you can stick a fork in the center, and there isn’t much resistance.
- Add olive oil with salt and pepper to the skins before baking. If you plan to eat the skin, add the oil because it will make the exterior crispy and tasty. If you are skipping the skin, then you can bake them dry.
Look for potatoes that are free of any kind of bruising or blemishes. It’s best to choose sweet potatoes that are medium in size. If they are too large, they don’t turn out as well.
Sweet potatoes are SO good for you, and it’s a huge bonus that they happen to taste awesome. Here are a few reasons to reach for this loaded sweet potato recipe.
Vitamins and Minerals: They are filled with Vitamin A, Vitamin C, Manganese, Vitamin B6, Copper, Potassium, and more.
Supports Immune System Health: One great way to encourage a healthy immune system is by giving your body foods that promote it. Sweet potatoes are a great way to help out.
Filled with Fiber and Protein: Eating lots of fiber and plant-based protein will keep you full and help aid in digestion. Eat this satisfying meal to stay satisfied.
After the potatoes have cooled down some, place them in a container in the refrigerator. You can reheat them in the microwave or in the oven. If you choose the oven, reheat them at 350 degrees for 15-20 minutes or until they are hot.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Black Bean Taco Stuffed Sweet Potatoes
- 4 Sweet Potatoes
- 15 oz Black Beans can, drained and rinsed
- 1 cup Corn frozen
- 1 stalk Green Onion chopped
- 1 Lime sliced into four wedges
- 4 Roma Tomatoes
- ½ Red Onion
- ¼ cup Cilantro divided
- 2 Limes
- Salt and Pepper to taste
- 2 Avocado
- ⅓ cup Homemade Salsa from above
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
Prepare the Sweet Potatoes
- Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes, or until soft throughout. While the potatoes are baking, prepare the other ingredients.
Prepare the Salsa
- Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add the cilantro to the bowl. Set the rest aside for later. Squeeze the lime juice into the bowl. Season to taste with salt and pepper. Mix until thoroughly combined. Set aside.
Prepare the Guacamole
- Scoop avocado into a separate medium bowl. Mash well, then add onion powder, garlic powder and ⅓ of the homemade salsa. Add salt and pepper. Mix well, set aside.
Layer the Ingredients
- In a separate microwave safe bowl, heat frozen corn in the microwave for about two minutes. Remove from microwave, then add in black beans and ½ of the remaining salsa mixture. Season with salt and pepper. Mix well, set aside.
- Remove potatoes from oven and let sit until just cool enough to handle. Slice potatoes in half, stopping about 1/2 way through so the bottom portion of the potato is still intact (this will keep things from getting too messy). Mash the center of each potato with a fork.
- Stuff baked sweet potato with black bean mixture, followed by salsa, then guacamole. Top with green onions and remaining cilantro. Serve with a lime wedge on the side.