side photo of easy vegan black bean stuffed sweet potatoes with guacamole on top

Vegan Black Bean Stuffed Sweet Potatoes

  • Author: Krista
  • prep_time Prep Time: 10 min
  • cook_time Cook Time: 15 min
  • total_time Total Time: 25 minutes
  • yield Yield: 6 1x
  • category Category: Vegan, Gluten Free, Vegetarian, 30 Minute Meal,
  • method Method: Mix
  • cuisine Cuisine: Mexican


Easy Black Bean Stuffed Sweet Potatoes make the perfect quick weeknight meal. These Vegan Stuffed Sweet Potatoes are filled with black beans, corn, a zesty salsa and topped with guacamole all in 30 minutes! 



  • 6 whole medium sweet potatoes, cooked

Black Bean Filling:

  • 1 tablespoon avocado oil
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 2 garlic cloves, minced
  • 14 oz can low sodium black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt

Fresh Salsa:

  • 2 roma tomatoes, diced
  • 2 tablespoons finely diced red onion
  • 1 garlic clove, minced
  • 1 tablespoons chopped fresh cilantro
  • dash of salt
  • juice of half lime


  • 2 large avocados, mashed
  • 1 tablespoon lime juice
  • dash of salt


Black Bean Filling:

  1. Heat a large skillet to medium high heat.
  2. Add avocado oil and onion to the pan. Saute the onion until they are translucent, about 2-3 minutes.
  3. Then immediately add garlic and red pepper. Saute for an additional 2-3 minutes.
  4. Add corn, black beans, fresh cilantro, cumin, smoked paprika and salt. Using a spoon mix to combine the ingredients and cook another 3 minutes. Remove from heat and set aside.

Fresh Salsa:

  1. To a small bowl, add roma tomato, red onion, garlic, cilantro, lime juice and salt. Toss to mix everything. Set aside.


  1. To a small bowl, add avocado, lime juice and salt. Mash the avocado and mix together. Set aside.

Assemble the Stuff Sweet Potatoes:

  1. Slice each cooked sweet potato in half, deep enough so that you can stuff them. Top each sweet potato with 1/2 cup of the black bean mixture, 1/4 cup fresh salsa and 2 tablespoons of guacamole.
  2. Serve


  • Serving Size: 1 stuffed sweet potato
  • Calories: 332
  • Sugar: 10 g
  • Sodium: 280 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 53 g
  • Fiber: 12 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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