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Make these 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!
Contents hide
1 Why This Recipe Works
2 🍠 Ingredients
3 🍴 Instructions
4 🥘 Meal Prep
5 📌 Expert Tips
6 Black Bean Taco Stuffed Sweet Potatoes
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.
🍠 Ingredients
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?
🍴 Instructions
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 on a baking sheet.
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
Always be on the look out for meal prepping ideas in every single recipe you use. If you aren’t sure how to do that, read up on the Meal Prep 101.
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.
Recipe FAQs
How do you choose a good sweet potato?
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.
What are the health benefits?
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.
How to store the sweet potatoes
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.
- Vegetarian Mexican Stuffed Peppers
- Vegetarian Meal Prep Breakfast Bowls
- Slow Cooker Vegetarian Taco Soup
- Smashed Potatoes
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 alsostay in touch with me through social mediaby following me onInstagram,Pinterest, andFacebook!
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. {WW 3 Purple, 5 Blue, 6 Green, Vegan, Vegetarian, Gluten Free}
4.52 from 31 votes
Print Pin Rate
Course: dinner, Main Course
Cuisine: American, Mexican
Diet: Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 8 people
Calories: 222kcal
Author: Ginny
Ingredients
- 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
Homemade Salsa:
- 4 Roma Tomatoes
- ½ Red Onion
- ¼ cup Cilantro divided
- 2 Limes
- Salt and Pepper to taste
Guacamole:
- 2 Avocado
- ⅓ cup Homemade Salsa from above
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
Instructions
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.
Video
Notes
Meal prep this recipe by baking the sweet potatoes early. If you are making your own guacamole and/or salsa, you can make that early as well. This can turn into a five minute meal with just a couple prep steps.
Be sure to clean the potatoes really well before starting.
To make cleanup a breeze, place a piece of foil on the baking sheet so you can simply toss it out and wipe down the pan.
The sweet potatoes are done when you can stick a fork in the center, and there isn’t much resistance, just like a regular baked potato.
Cook these in the microwave in a pinch as well for about 5-7 minutes, turn and add another couple minutes or until the knife goes right through easily. I prefer the oven-baking method, though.
Add olive oil with salt and pepper to the skins before baking, just like you do for a regular baked potato. The oil because will make the exterior crispy and tasty.
Nutrition
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
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
savorandsavvy.com/about-me/
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About Ginny
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Reader Interactions
Comments
Bindi U says
Tastes amazing!!Reply
- Rylee says
This is so delicious! I’ve been doing a 5 day vegan challenge with my friends (on day 4) and it’s been good, but these potatoes are amazing. I used store bought mixed veggies, guac, vegan sour cream, salsa, vegan butter, onion and bell peppers and it was delicious!
Reply
- Ginny says
So happy for you! They are so versatile that I can’t get enough of them!!
Reply
- Heather says
Amazing! My family and I are trying to become plant based eaters. I was really doubting the way taco seasoning and the topping would contrast with sweet potatoes, but I was wrong. The tastes that come together here are wonderful! I added impossible meat with taco seasoning. This is going to be one of our favorites!Reply
- Ginny says
Hooray! So happy for you, Heather! I love that you can load it with whatever you want!
Reply
- Debora says
yummy! I addd jalapeño pepper to salsa because we love hot!! Yummy, will make this again!!Reply
- Ginny says
Aww Debora! Thank you so much for the kind review and taking the time to let us know how well it turned out! You are too sweet! I am loving jalapeños more and more so I keep sneaking them into foods and loving it!
Reply
- Becca says
Delish! I just put the sweet potatoes in the microwave to move things along. Super tasty and really healthy! Very filling too!Reply
- Ginny says
Aww, that is fantastic! Thank you so much!!!
Reply
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When I originally commented I appear to have clicked the -Notify
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Reply
- Beth E Herman-Davis says
Filling meal! I made the gauc a bit differently and it was a nice complement to the other flavors. I added in the avocado: red onion, cilantro, hot sauce, lime, and red pepper flakes. The next time we make this we’re also going to add in a bit of cumin and coriander to the bean/corn mixture for a lil’ added flavoring. Yum!
Reply
- Ginny says
Beth! That is great! So glad you made it!! Enjoy and thanks so much for stopping by and letting us know it worked for you! Ginny
Reply
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- Clarissa says
It’s going to be ending of mine day, except before end
I am reading this wonderful article to increase my
experience.Reply
- Ginny says
Thanks for stopping by! I hope you enjoyed the sweet potatoes!
Reply
- Grace says
Just made them tonight and they’re AMAZING! Love the homemade salsa, I definitely recommend piling it high because it balances out the really mild, sweet flavor of the sweet potato beautifully! I also added some seasoned chopped turkey meat to this and it was a great addition, but the veggie version is perfect too! 🙂
Reply
- Ginny says
Grace! That is awesome! Glad you loved it and I’ll try the turkey in mine next time! What a great burst of protein!!! 🙂
Reply
- Manjela1 says
These were amazing. My husband isn’t vegan so I topped them with a fried egg for him and he loved them too.Reply
- Jazmin Rode says
So glad you guys enjoyed it! A fried egg sounds like it’d be great with this!
Reply
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