dinner, potatoes, recipes

Black Bean Stuffed Sweet Potatoes

Stuffed Sweet Potatoes Title.jpg

Often times on the Internet I come across fusion food. Mexican Stuffed Pasta Shells, Tandoori Chicken Pizza, Thai Shrimp Tacos… While fusion food is always fun and interesting, it is almost always laden with meat, dairy, or oil. Since we eat a plant-based diet, I often like to play around with ways to “veganize” recipes that I find. I had recently come across a recipe for Taco Stuffed Potatoes, but yet again, it was covered in a thick layer of cheese, full of ground beef, and all the vegetables were drenched in oil. Up for the challenge, I put it on my Weekly Meal Plan anyway and figured that as I cooked it would all come together.

I wasn’t planning on sharing this recipe. As I was visualizing it in my head, I figured it would turn out good, but not good enough to share with the world. A few bites in, I realized how much I had underestimated this simple, yet satiating dish. The slight spice of the filling is quelled by the sweetness of the potatoes and endless toppings can satisfy the varied pallets of your family.

Since I wasn’t planning on sharing the recipe, I have no prep pictures for you (just like my Broccoli Hemp Pesto Pasta). I promise, I will get better at this! The great part is, there is hardly any prep! If you don’t count the inactive time that you’re baking the sweet potatoes, the dish takes all of 10 minutes. If you’re really pressed for time, the sweet potatoes can be baked ahead of time and kept in the fridge, or you can even wrap them in foil and leave them in the slow cooker all day so when you get home, you’re 10 minutes away from dinner!

Let’s take a quick peek at the nutritional benefits of a few of our ingredients.

Sweet Potatoes: Nature’s unsurpassed source of beta-carotene, sweet potatoes also contain a color-related pigment called anthocyanin that has amazing anti-inflammatory benefits. Other color-related phytonutrients help the body with successful blood clotting, namely fibrinogen. The 6.6 grams of fiber in a medium-sized sweet potato help to regulate blood sugar levels and the high levels of vitamin c and various b vitamins boost the immune system.

Black Beans: Containing a whopping 39 grams of protein per cup without the artery clogging cholesterol of animal products, black beans are rich in fiber that actually lowers cholesterol. The protein and fiber combination in black beans is amazing for blood sugar regulation and balance. Also, recent research on the variety of antioxidant and anti-inflammatory phytonutrients found in black beans have been linked to decreased risk of cardiovascular disease (you know what they say…”beans, beans, they’re good for your heart…”).

I served these stuffed potatoes with a simple green salad. I left all of the varied condiments on the table for everyone to top their potatoes how they liked. I am partial to green Tabasco, cashew crumbles, and salsa (May I suggest this Pineapple Salsa? The sweetness of the pineapple will compliment the sweetness of the potatoes perfectly!). My husband prefers Cholula sauce and guacamole. What can I say, we are a house divided by hot sauce.

Without further ado, let’s jump into the recipe!

Black Bean Stuffed Sweet Potatoes 2.jpg
Oh, those cashew crumbles…

Stuffed Sweet Potatoes


  • 4 medium sweet potatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 10oz can mild diced tomatoes and chilies, drained (I used mild Rotel. If your family doesn’t do spice at all, just sub 1 can diced tomatoes, drained)
  • 1 cup frozen corn
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • pinch of salt (to taste)
  • ¼ cup cilantro, chopped
  • ½ lime, juiced
  • Optional toppings: avocado, guacamole, salsa, hot sauce, nutritional yeast, or Cheesy Cashew Crumbles (recipe below)


  1. Preheat oven to 450 F. Place sweet potatoes on a baking sheet and bake for about 1 hour, or until easily pierced with a fork. Alternatively, you can wrap the potatoes in foil and cook in a slow cooker for 8 hours on low or 4 hours on high.
  2. In a pan over medium heat, add the black beans, drained tomatoes with chilies, frozen corn, and spices.
  3. Sauté the black bean mixture for 5-8 minutes until warmed through. Add a splash of water if necessary to keep the mixture from sticking.
  4. Take the black bean mixture off of the heat and stir in the cilantro and lime juice.
  5. When serving, carefully split open a sweet potato and fill with about ¼ of the black bean mixture. Serves 4.
  6. Top with your choice of toppings.


Cheesy Cashew Crumbles


  • 1 cup raw cashews
  • ¼ – ½ tsp nutritional yeast (optional, for extra cheesy flavor)
  • ½ lemon, juiced
  • pinch of salt


  1. Place cashews, nutritional yeast, lemon juice, and salt in a blender or food processor.
  2. Pulse until the mixture is the texture of finely crumbled feta cheese. Keeps in the fridge for 3-5 days.


Do you love fusion food? Share your thoughts below!


6 thoughts on “Black Bean Stuffed Sweet Potatoes”

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