Black Bean Stuffed Sweet Potatoes Recipe Easy and Delicious

There’s something about the way a roasted sweet potato splits openthat steam rising, the creamy orange flesh ready to cradle whatever you pile on top. Black Bean Stuffed Sweet Potatoes hit that perfect spot between cozy and clean, the kind of meal that feels like comfort food but keeps you on track.

I started testing this back in 2019 when I wanted something hearty that wouldn’t weigh me down after long days in the test kitchen. The secret is roasting the potatoes until the edges caramelize slightlyit adds a natural sweetness that plays off the earthiness of seasoned black beans. After running it through the kitchen four times with different toppings, I can tell you it works every single time.

Joe Rooney

Black Bean Stuffed Sweet Potatoes Recipe Easy and Delicious

Enjoy these vibrant and wholesome Black Bean Stuffed Sweet Potatoes, packed with fresh tomatoes, cilantro, corn, and seasoned black beans. This vegan and gluten-free dish is topped with a simple guacamole and drizzled with a zesty vegan sour cream, making it a perfect main or side for any occasion.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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 400F or 200C. Prick the sweet potatoes all around with a fork about an inch apart. Line a baking sheet with parchment and brush the sweet potatoes lightly with oil. Roast them for 40 to 60 minutes until a fork slides in easily.
2. In a mixing bowl, combine black beans, chopped tomatoes, corn, cilantro, red onion, and diced garlic. Pour over lime juice and olive oil, then season with sea salt, pepper, and chili flakes. Stir everything together well.
3. Make the guacamole by mashing the avocado with lime juice and a pinch of sea salt until smooth.
4. Whisk the coconut yogurt with lime juice and sea salt in a separate bowl to create the vegan sour cream.
5. Once the sweet potatoes are done, slice them in half lengthwise. Spoon the black bean mixture into each half, top with the guacamole, and finish by drizzling the vegan sour cream over the top.

Notes

• Sweet potato baking times vary with size; smaller ones take around 40 minutes, larger ones up to an hour. Check doneness by inserting a toothpick into the thickest part; it should slide in with little resistance. Nutrition facts are approximate.

Why You’ll Love This Recipe

This recipe delivers serious comfort without the heaviness. The sweet potatoes roast until their edges caramelize, giving you that perfect balance of creamy inside and slightly crispy skin. Meanwhile, the black bean medley stays fresh and brightno mushy, overcooked beans here.

• Naturally filling: The fiber from black beans and sweet potatoes keeps you satisfied for hours without that sluggish feeling.
• Flexible timing: Roast the potatoes ahead and reheat when you’re ready to stuff them.
• Real ingredients: Every component comes from whole foods you can actually pronounceno canned mystery sauces.
• Family-friendly customization: Everyone can top their own potato exactly how they like it.

Key Ingredients That Make It Work

The beauty here is how simple ingredients layer into something that tastes restaurant-worthy. Sweet potatoes form your baselook for medium-sized ones that’ll cook evenly in about 40 minutes. Black beans bring that earthy protein punch, while cherry tomatoes, corn, and cilantro add pops of freshness that keep every bite interesting.

The easy guacamole is just mashed avocado with lime juice and sea saltnothing fancy, but it adds that creamy richness you crave. The vegan sour cream uses coconut yogurt as its base, giving you tang without dairy. A little olive oil helps everything come together, and those pinches of chili flakes wake up the whole dish without making it spicy.

Pro Tip: Use canned black beans to save time, but give them a good rinse firstit removes excess sodium and that slightly metallic taste.

How to Make Black Bean Stuffed Sweet Potatoes

Start by preheating your oven to 400°F and poking holes all around each sweet potato with a forkthis lets steam escape so they don’t burst. Paint them lightly with olive oil and roast on parchment paper for 40 minutes to an hour, depending on size. You’ll know they’re done when a toothpick slides through the thickest part with almost no resistance.

While those roast, mix your black bean medley in a bowl: combine the rinsed black beans, chopped cherry tomatoes, corn, cilantro, diced red onion, and garlic. Drizzle with lime juice and olive oil, then season with sea salt, pepper, and a pinch of chili flakes. For the guacamole, just mash your avocado with lime juice and sea salt. Mix the coconut yogurt with lime juice and a pinch of salt for your drizzle.

Once the sweet potatoes are fork-tender, slice them in half lengthwise, fill with the bean mixture, top with guacamole, and finish with that citrusy vegan sour cream. The whole process feels more like assembly than actual cooking.

Helpful Swaps and Adjustments

Not a fan of cilantro? Swap in fresh parsley or just leave it out entirelythe dish still works. If you can’t find coconut yogurt, try cashew-based yogurt or even a thick oat yogurt for the drizzle. Frozen corn works just as well as fresh when cherry tomatoes aren’t at their peak.

For those who eat dairy, regular sour cream and Greek yogurt are natural replacements. Want more protein? A scoop of cooked quinoa mixed into the black bean medley adds substance without changing the flavor profile. After testing this with different beans, I’ve found that pinto beans and chickpeas work beautifully if black beans aren’t your thing.

Serving and Storage Tips

Serve these as a complete meal on their own, or pair with a simple green salad for extra crunch. They’re hearty enough for dinner but light enough that you won’t feel weighed down. Leftovers actually hold up beautifullystore the components separately in airtight containers, then reheat the sweet potatoes and assemble fresh.

The black bean medley keeps for up to three days in the fridge and actually tastes better the next day once the flavors marry. Make the guacamole fresh each time to avoid browning, but the vegan sour cream stays good for up to three days. Sweet potatoes reheat perfectly in a 350°F oven for about 10 minutes, or you can microwave them for 2-3 minutes if you’re in a rush.

Note: These freeze surprisingly wellwrap the roasted sweet potatoes individually before freezing, then thaw and stuff when you’re ready to eat.

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FAQs ( Black Bean Stuffed Sweet Potatoes )

You’ll love how simple these Black Bean Stuffed Sweet Potatoes come togetherforty minutes of roasting, five minutes of assembly, and you’ve got something that looks restaurant-beautiful but tastes like home. That golden edge on the potato skin, the way the creamy filling catches the light when you drizzle that tangy coconut yogurt over topit’s the kind of meal that makes you feel good about what you’re putting on the table. The textures play off each other beautifully: soft roasted sweet potato against those tender black beans, bright pops of corn and tomato cutting through the richness.

Here’s a trick I picked up after testing this recipe: if you’re meal prepping, roast a whole batch of sweet potatoes and keep the bean medley in a jaryou’ll have dinner ready in minutes all week. Try swapping in different beans based on what’s in your pantry, or add a handful of crumbled queso fresco if your family eats dairy. These also reheat beautifully in a 350°F oven, which means leftovers actually taste better the next day once everything melds together. For a heartier version, stir some cooked brown rice into the black bean mixtureit stretches the recipe further without losing any of that satisfying flavor.

I’d love to hear how you made these your owndid you add jalapeños for heat, or keep it mild for the kids? Snap a photo when you make them and share what toppings your family piled on highest. Save this recipe for those nights when you want something nourishing that doesn’t require much fuss, and pass it along to anyone in your life who’s looking for meals that feel both comforting and clean. Here’s to dinners that make you feel good long after the dishes are done.