These tasty black bean stuffed sweet potatoes are loaded with taco-inspired toppings. They're so easy to throw together and are a vibrant mix of simple ingredients.
About The Recipe
These sweet potatoes are generously filled with taco-inspired toppings like black beans, corn, roma tomatoes, guacamole, and more.
The black bean stuffing is inspired by Cowboy Caviar, which is made with similar ingredients. It's tossed in lime juice and garlic powder, which is what makes these sweet potatoes next-level flavorful.
These black bean stuffed sweet potatoes are also super versatile! You can treat them like you would your favorite tacos: add or subtract toppings based on what you like.
One of my favorite ways to enjoy these sweet potatoes is as meal prep on busy weeks. They're quick to make and satisfying to eat all week long!
Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.
- 4 sweet potatoes
- 2 roma tomatoes, diced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- ¼ cup chopped red onion
- 1 lime, juiced
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped cilantro
- ½ cup guacamole, optional
Here's how to make black bean stuffed sweet potatoes in 5 simple steps:
- Preheat the oven to 425°F and line a large baking sheet. Use a fork to poke holes in the sweet potatoes. Place them in the preheated oven and bake for 50 minutes to 1 hour, until they are soft and cooked through.
- While the sweet potatoes cook, in a medium bowl stir together the tomatoes, corn, beans, red onion, lime juice, garlic powder, salt, and pepper.
- Remove the sweet potatoes from the oven and cut each one open lengthwise. Let cool slightly.
- Stuff each sweet potato with the bean mixture and then top with cilantro. Optionally, top with guacamole and garnish with lime wedges.
- Serve immediately while warm.
Here's more information on the ingredients & popular substitutions for this recipe:
- Corn: This recipe calls for canned corn, but you can use fresh, frozen, or canned corn.
- Avocado: You can top your sweet potatoes with avocado instead of guacamole.
- Sour cream: Add a dollop of sour cream or Greek yogurt for creaminess.
- Jalapeños: If you want to make these spicy, top them with fresh jalapeño slices.
- Cheese: Shredded cheese is a popular addition to this recipe. Try adding it first, as soon as you slice your potatoes open so that it melts on them.
- Bell pepper: Diced bell pepper (any color) is another popular, tasty addition to this recipe.
Frequently Asked Questions
Yes, you can make this recipe ahead of time. It works best to store the sweet potatoes and the stuffing separately so that you can warm the potatoes before serving.
You can check the doneness of your sweet potatoes by piercing them with the tip of a sharp knife. The knife should go in easily. You can also squeeze the sides of the potato (wearing an oven mit) and it should 'give' slightly.
Larger sweet potatoes will take longer to cook. If you're cooking multiple sweet potatoes at the same time, try to cook ones that are similarly sized.
To make this recipe as meal prep, store your sweet potatoes and stuffing separately. Assemble the sweet potatoes just before eating.
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
If possible, store your stuffing separately from your sweet potatoes to make reheating the potatoes easier.
If you use guacamole, store it in its own airtight container to keep it from going brown.
To reheat your potatoes, bake them in the oven at 350°F until warm or heat them in the microwave.
You can heat the potatoes separately or with their black bean stuffing (except for the guacamole and cilantro since those should be served cold).
- Microwave your potatoes: To cook your sweet potatoes quicker, you can microwave them. Pierce them with a fork, place them in a microwave-safe dish, and then microwave them in 5-minute intervals until tender.
- Serve toppings separately: if you're making these potatoes for a handful of people with different preferences, serve the potatoes and toppings separately so that people can assemble their own.
- Slicing the potatoes: when you slice your potatoes in half, make a slit that leaves the potato intact at the ends (instead of slicing it completely open). This allows the potato to sit upright so that you can 'stuff' it better.
Dietary note: this recipe as written is naturally vegan, dairy-free, and gluten free.