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Black Bean Taco Stuffed Sweet Potatoes

Make these Vegan Black Bean Taco Stuffed Sweet Potatoes for a satisfying Mexican dish that's healthy, fresh and amazingly flavorful.
Course dinner, Main Course
Cuisine American, Mexican
Cook Time 50 minutes
Total Time 50 minutes
Servings 8 people
Calories 222kcal
Author Ginny


  • 4 Sweet Potatoes
  • 15 oz. Can Black Beans drained and rinsed
  • 1 cup Frozen Corn
  • 1 stalk Green Onion chopped
  • 1 Lime sliced into four wedges


  • 4 Roma Tomatoes
  • 1/2 Red Onion
  • 1/4 cup Cilantro divided
  • 2 Limes
  • Salt and Pepper to taste


  • 2 Avocado
  • 1/3 of Homemade Salsa
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder


  • 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 stuffing.
  • Prepare the Salsa: Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add 3 tbsp. of cilantro to the bowl, set the rest aside for later. Squeeze 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 1/3 of the homemade salsa. Add salt and pepper. Mix well, set aside.
  • In a separate microwave safe bowl, heat frozen corn in the microwave for about 2 minutes. Remove from microwave, then add in black beans and 1/2 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 in tact (this will keep things from getting too messy and make the potato itself a sort of bowl to hold the stuffing without falling apart). 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.



Serving: 1potato | Calories: 222kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 796mg | Fiber: 10g | Sugar: 4g | Vitamin A: 9610IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 2.1mg