Black Bean Stuffed Sweet Potatoes
These Vegan Black Bean Stuffed Sweet Potatoes are tender, fluffy, and filled with savory Southwest flavors.
Servings 4
Ingredients
For the Potatoes
- 4 large sweet potatoes
- 2 teaspoons olive oil
- ½ teaspoon salt
For the Filling
- 15 ounce can black beans, drained and rinsed
- ⅔ cup corn
- ⅓ cup red bell pepper, diced
- ¼ cup red onion, diced
- ½ clove garlic, grated
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
For the Chipotle Drizzle
- 1 smoked chipotle pepper, in adobo sauce
- ¼ cup Vegan mayonnaise
- 1 teaspoon lime juice
- ¼ teaspoon of adobo sauce
- ¼ teaspoon salt
Instructions
To Make the Sweet Potatoes
- Preheat oven to 425°F.
- Wash and dry your sweet potatoes. Using a fork, pierce each sweet potato several times.
- Rub the olive oil all over the surface, then sprinkle with salt and place on a baking sheet that’s been lined with a wire rack and aluminum foil. Bake for 45-50 minutes or until they are tender and when you insert a fork, there is no resistance.
To Make the Filling
- While the potatoes are baking, add the black beans, red onion, corn, red bell pepper and cilantro to a mixing bowl.
- Add the olive oil, lime juice, ground cumin, smoked paprika, grated garlic and salt to a small mixing bowl.
- Whisk to combine, then pour over the bowl with the black bean mixture.
- Gently toss to combine and set aside at room temperature until the sweet potatoes are ready.
To Make the Chipotle Drizzle
- Add all the drizzle ingredients to a small bowl and whisk to combine.
To Assemble the Stuffed Sweet Potatoes
- Carefully slice each sweet potato open (making sure the steam is away from you) and fluff up the inside using a fork, leaving a nice wide opening on top.
- Scoop some of the filling mixture and spoon it into each sweet potato. Depending on the size of your sweet potatoes, you might end up with a little filling leftover. Grab a few tortilla chips and dig in, it makes a great dip, similar to my Cowboy Caviar.
- Top with the chipotle drizzle and serve. You can garnish with some chopped cilantro and/or fresh avocado and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Black Bean Stuffed Sweet Potatoes
Amount per Serving
Calories
437
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Carbohydrates
43
g
14
%
Fiber
11
g
46
%
Sugar
8
g
9
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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