Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

I created a Sweet Potato Recipes twist that combines fresh tomato, cilantro, corn and black beans inside sweet potatoes, finished with easy guacamole and a citrusy vegan sour cream to serve as a stand-alone main or side.

I love stuffing roasted sweet potatoes with spiced black beans, the sweet and savory contrast is what hooks me. Topped with an easy guacamole and drizzled with a citrusy vegan sour cream it becomes more than just a baked tuber.

I never plan ahead yet somehow this comes together fast and feels special, perfect for weeknights or when friends drop by. It’s my go-to for Easy Vegan nights and slips right into any Vegan Dinners menu, without feeling basic.

Try it cause you may be surprised how satisfying simple flavors can be.

Ingredients

• Sweet potatoes: creamy, naturally sweet, high in fiber and vitamin A, keeps you full.
• Black beans: plant protein and fiber, hearty texture, help balance carbs and blood sugar.
• Avocado: rich in healthy fats and potassium, makes the filling creamy and satisfying.
• Cashews: soaked and blended into tangy vegan sour cream, add creaminess and protein.
• Corn: little bursts of sweet crunch, adds carbs and bright summer flavor.
• Lime: bright acidic tang, wakes up flavors, adds vitamin C and freshness.
• Jalapeño: brings heat and brightness, use sparingly if you cant handle much spice.
• Garlic: pungent punch, savory depth and those immune friendly sulfur compounds when cooked.

Ingredient Quantities

• 4 medium sweet potatoes (about 1.5 to 2 lbs)
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned or thawed frozen)
• 1 medium tomato, seeded and diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and minced (optional)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper, to taste
• 1/2 cup fresh cilantro, chopped
• 2 limes (juice, divided)
• For the guacamole: 2 ripe avocados
• For the citrusy vegan sour cream (cashew version): 1 cup raw cashews, soaked
• 2 to 3 tbsp lime juice (for sour cream)
• 1/4 cup water (for blending sour cream)
• 1/2 tsp apple cider vinegar (for sour cream)
• Extra cilantro, sliced green onions and lime wedges for serving (optional)

How to Make this

1. Preheat oven to 425 F and stab the sweet potatoes a few times with a fork, rub them with a little olive oil and salt, then roast on a sheet pan for about 45 to 60 minutes until a knife slides right in; if you’re short on time microwave each potato 6 to 8 minutes first then finish in the oven so the skins get crisp.

2. While the potatoes roast soak the cashews if they’re not already soaked: cover with hot water for at least 2 hours or do a quick soak by boiling 15 minutes, then drain; this makes the cashew sour cream silky.

3. Make the cashew citrus sour cream: in a blender combine the soaked cashews, 2 to 3 tbsp lime juice, 1/4 cup water, 1/2 tsp apple cider vinegar and a pinch of salt and blend until totally smooth, add a little more water if you want it thinner, taste and adjust lime or salt.

4. Mash the guacamole: scoop out 2 ripe avocados into a bowl, add a squeeze of lime (use some of the reserved lime juice), a pinch of salt, a couple tablespoons finely chopped red onion, a few tablespoons chopped cilantro and a little diced tomato if you like, mash with a fork so it’s chunky not perfect.

5. Prep the filling: heat 1 tbsp olive oil in a skillet over medium, sauté 1/4 cup finely chopped red onion and the minced jalapeño (if using) until soft, add 2 cloves minced garlic and cook 30 seconds till fragrant.

6. Add spices and beans: stir in 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp smoked paprika if you’re using it, then add the drained and rinsed 15 oz can black beans and 1 cup corn kernels, cook until heated through, season with salt and black pepper.

7. Finish the filling: fold in the seeded diced medium tomato, about 1/2 cup chopped fresh cilantro and a squeeze of lime juice, taste and tweak salt, pepper or heat, set off the heat.

8. Split the baked sweet potatoes open and fluff the insides with a fork, salt lightly, then spoon a generous amount of the black bean and corn mixture into each potato.

9. Top each stuffed potato with a dollop of guacamole and a drizzle of the cashew citrus sour cream, then garnish with extra cilantro, sliced green onions and lime wedges for serving; serve warm as a main or side.

Equipment Needed

1. Oven plus a rimmed sheet pan — for roasting the sweet potatoes (or finish after microwaving).
2. Blender or high speed mixer — to make the silky cashew citrus sour cream.
3. Large skillet and a spatula or wooden spoon — to sauté onions, garlic and cook the bean + corn filling.
4. Cutting board and a sharp chef’s knife — for chopping onion, tomato, cilantro, jalapeño and slicing potatoes open.
5. Large mixing bowl and a fork — bowl to mash guac and fork to poke, fluff and mash the potatoes/avocados.
6. Measuring spoons and a 1/4 cup measure — for spices, lime juice and water.
7. Can opener and a colander or fine mesh sieve — to drain and rinse the black beans.
8. Small bowl or cup for reserved lime juice and a citrus juicer or reamer (optional) — makes juicing easier.
9. Microwave-safe plate (optional) — if you want to speed up the potato cooking before crisping in the oven.

FAQ

Black Bean Stuffed Sweet Potatoes (Vegan) Recipe Substitutions and Variations

• Sweet potatoes: try yams or orange-fleshed winter squash like butternut (similar sweetness and roast time, though squash is softer); russet or Yukon gold potatoes (more neutral flavor, bake a bit longer); or sweet potato cubes roasted and served open-faced if you dont want a whole baked tuber.
• Black beans: pinto beans (same texture and earthiness); cooked chickpeas (firmer, great for a different bite); or cooked lentils (brown or green, they soak up spices so add extra cumin and chili powder).
• Raw cashews for the sour cream: silken tofu (blend with lime and a splash of water for tangy creaminess); plain unsweetened vegan yogurt (thin with water or lime juice to taste); or soaked sunflower seeds (blend the same way as cashews for a nut free option).
• Jalapeño: serrano for more heat or poblano for milder flavor; pickled jalapeños or canned green chiles if you want quick tang; or a pinch of cayenne or red pepper flakes if you dont have fresh peppers.

Pro Tips

1) Microwave + roast for perfect skins. If you’re short on time zap each potato 6 to 8 minutes then finish them in the oven so the insides are soft and the skins get crisp, rub with oil and salt before roasting. Don’t skip stabbing them with a fork first, otherwise they’ll pop.

2) Make the cashew sour cream ultra silky. Hot water soak for 2 hours or quick boil 15 minutes, then drain and blend with just enough water, lime and a tiny splash of vinegar. Add water slowly, taste as you go, cause it’s easy to make it too thin or too bland.

3) Layer flavor, not just heat. Bloom your cumin and chili powder in a little oil before adding beans, char or pan-roast the corn for smoky depth, fold in tomato and cilantro at the end so they stay fresh, and always finish with a squeeze of lime and a final salt check. If you like more kick, add diced jalapeño raw to the filling so the heat comes through clean.

4) Assembly hacks to keep everything great at serving. Keep baked potatoes in a low oven if you’re making a crowd, fluff and salt the insides right before stuffing, and only add guac and cashew cream at the last minute so they don’t get watery or brown. Also, save some lime juice to brighten the guac right before serving.