Black Bean Stuffed Sweet Potatoes
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Published May 31, 2021, Updated Sep 16, 2022
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These black bean stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious, gluten-free and vegan weeknight meal.
I have always been a potato lover. Growing up french fries and my mom’s fried potatoes were my favorite, but I also loved baked potatoes – loaded with butter, of course.
I still love classic baked potatoes, but as my taste buds (and health goals!) have shifted, I’ve become a sweet potato lover. The awesome thing about baked sweet potatoes is that they’re pretty much a blank canvas so you can add just about anything to them.
Lately I’ve been on a stuffed sweet potato kick and have been enjoying them Mexican style with a variety of toppings. The version I’m sharing today is the ultimate stuffed potato!
It’s so good and super easy to whip up.
The only part that takes a little patience is baking the sweet potatoes. Luckily you can pop them in the oven and do other things while they bake to perfection. Once they’re cooked you can have dinner on the table in a matter of minutes.
Ingredients Needed:
Here’s everything you need to make these stuffed sweet potatoes:
- sweet potatoes – the star of the show and any variety will work. I usually buy Jewel and Garnet. When shopping, look for sweet potatoes with firm, smooth and even-toned skin.
- black beans – I used canned black beans for ease, but feel free to cook up a pot of dry black beans.
- onion – any color onion works.
- bell pepper – I recommend red, orange or yellow.
- mushrooms – any type of mushroom work, but I used button mushrooms.
- baby spinach – get some extra greens and nutrition mixed in!
- cherry tomatoes – grape tomatoes also work… really any small tomato!
- avocado – for healthy fats and creaminess.
- green onions – I love the zesty freshness that green onions bring to a dish.
- cilantro – gotta add a little cilantro to the mix!
- sriracha or hot sauce – this is optional but I love adding an extra kick of spice.
- zesty tahini dressing – a delicious mixture of tahini, apple cider vinegar, lemon juice, liquid aminos, nutritional yeast and garlic. This is one of my favorite homemade dressings ever and it’s so good on these sweet potatoes.
Variations & Notes
If you’re looking for a meal packed with healthy fats and fiber, this recipe is great as is! That said, the toppings are super easy to tweak based on your needs.
- Lower fat – feel free to skip the dressing or avocado for less fat!
- More protein – add in a lean protein option for extra protein. I like adding chopped grilled chicken or an egg on top!
- Add cheese – this recipe is dairy-free, but would be absolutely delicious with a little cheese on top. Just pick your favorite variety and sprinkle it on.
Buying & Storing Sweet Potatoes
When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.
Store you sweet potatoes in your pantry or on the counter top at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and soft).
More Sweet Potato Recipes
- Sweet Potato Hash
- Roasted Sweet Potato Salad
- 5-Ingredient Sweet Potato Curry
- Sweet Potato Hummus
- Dessert Baked Sweet Potato
- Sweet Potato Baked Oatmeal
- Healthy Sweet Potato Casserole
- Sweet Potato Frittata
- Sweet Potato Nachos
More Mexican-Inspired Recipes
- Mexican Street Corn Salad
- Vegetarian Enchilada Bake
- Mexican Sweet Potato Chicken Soup
- Chicken Enchiladas
- Mexican Quinoa Casserole
- Mexican Shrimp Cocktail
- Slow Cooker Cheesy Mexican Quinoa Casserole
Black Bean Stuffed Sweet Potatoes
Ingredients
- 2 sweet potatoes
- ½ cup cooked black beans
- 1/4 cup onion, chopped
- ½ cup yellow or red bell pepper, chopped
- ½ cup mushrooms, sliced
- 5 ounces baby spinach
- 10 cherry tomatoes
- ½ avocado, sliced
- 2 spring onions, green part only, chopped
- fresh cilantro, to taste
- sriracha or hot sauce, to taste
Zesty Tahini Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar or water
- 2 Tablespoons lemon juice
- 2 Tablespoons Bragg’s liquid aminos, (tamari or soy sauce would work too)
- 4 Tablespoons nutritional yeast
- 1 clove garlic
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
- While potatoes are baking, blend together the zesty tahini dressing in a blender. Set aside.
- Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
- Remove potatoes from oven, cut the sweet potatoes open, mash each side with a fork and sprinkle on a little sea salt and pepper to season.
- Start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing over each potato. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh man you are knocking it out of the park with these Mexican recipes! This looks delicious! I need to try it!
Ahh my obsession with them started at Logan’s Roadhouse ….now I can’t get enough. (Not at Logans though) Thanks for the breakfast idea and my favorite is the Mexican version
These look so colorful and delicious anytime! Thanks!
These would be perfect to make a big batch for lunches during the week. I found cutting the sweet potato in half and baking skin side up helps cut down cooking time and makes them more tender and almost carmelized. Yum!
So true about how, no matter if we follow another’s recipe to the ‘t’, the food we cook always tastes like our cooking!
Oh I love the idea and i love this combinations…
Delicious!Totally want to try your recipe.Voted for you! All the best!
This looks amazing, love Mexican flavours and pretty much anything with sweet potato! 🙂
Nothing beats an easy, healthful and delicious dinner! These look super delish!
The thing I love most about potatoes is how filling they are. I’m always starving after a workout, and a stuffed potato is just about the best meal in the world to me! Sometimes I batch cook them in the oven so I can grab them whenever I need them during the week.
I’m especially excited to try this dressing!
I adore baked sweet potatoes and this looks like a great way to serve them. I’ve never been to Outback but I can see how those potatoes helped you fall in love with baked potatoes!
OMG love the recipe 🙂
All looks so great
What GORGEOUS pictures. Yum!
I know without a doubt how good this is, cuz I’ve been making something a lot like it for years… in fact I love this kind of combination so much, I started a business entirely built on sweet potatoes! Sounds like you and I would hit it off 🙂 My sweet potato salsas are the only ones in the world, and are made entirely of sweeties, no tomato. And of course in the Mexican versions I add black beans, non GMO corn, lime, spices… and no junk, just like your great recipe here.
So, on those days and nights when you just don’t have the time to do the baking, you can just crack open a jar and wrap it in a tortilla or a big ole’ lettuce leaf, and there’s your quickie healthy delish burrito. (I don’t add any fats — you can add your avo or cheese or what have you, fresh.) I make the salsas cuz I’m a busy working mom and I wanted to find a way to make it easier and faster to eat sweet potato, nice and clean. I hope they help people enjoy life on those days when we’re on the run.
Yum! Your sweet potato salsa sounds really delicious. Thanks for sharing. 🙂
Lovely recipe! These look delicious 🙂
Is there a sub for the nutritional yeast? Thanks!
Hi Belinda. Not really as nutritional yeast has a very distinct taste that’s kind of nutty and cheesy. That said, you can totally make this recipe without the dressing. Maybe use salsa as a topping instead?
Do you use both the sriracha sauce AND the Tahiti dressing or just one or the other? Thanks 🙂
I use both, but feel free to use either or both! 🙂
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Love this recipe! This has become a staple in our household 🙂
This is an excellent guide on recipe of Mexicali stuffed sweet potatoes, thanks for sharing the information with us. Great Stuff. It seems you have researched a lot before posting the blog. Thank you for sharing such important information,
Hi, wondering about the stuffed sweet potato recipe. In nutritional facts you indicate calories per potato; does that mean 2 stuffed halves is one serving? Thx
Yes!
These Black Bean Stuffed Sweet Potatoes were absolutely FABULOUS!! Very easy to put together and so versatile. We didn’t have spinach on hand so we used Kale and used fresh garden tomatoes instead of cherry tomatoes. The tahini dressing in combo with the hot sauce makes the meal!! We give this recipe two 👍 👍
Suzy
Yay!! So glad you enjoyed these stuffed sweet potatoes! Thanks so much for the review, Suzy! I so appreciate it 🙂
Thanks, Brittany! You know, I have an idea… do you ever do product reviews? I don’t see any on your site here, but is it something you’d like to try? I would get you a sample of my salsas… (There’s Mexican, Tuscan & Moroccan flavors) Then I can offer a threesome of them as a prize if you want to do a giveaway with your readers. Just an idea.
I’ve read quite a bit of your blog and really love it! Such great recipes and a wonderful perspective on life.