These Mexican stuffed sweet potatoes are packed with smoky black beans, sweet corn, juicy tomatoes, and creamy guacamole that melts right into the warm, tender potato. I first made these on a Tuesday night when I needed something filling but didn't want to spend an hour cooking, and they've been my go-to ever since. Everything comes together in about an hour with ingredients you probably already have, making this vegan sweet potato recipe incredibly easy for busy weeknights.
If you're looking for more quick dinner ideas, you might also love this Honey Garlic Shrimp Recipe or this comforting Black Pepper Chicken Recipe that's ready in 25 minutes.
Why This Mexican Stuffed Sweet Potatoes Works
This Mexican Stuffed Sweet Potatoes dinner hits all the right notes. The sweet potatoes provide natural sweetness and a creamy base, while the black beans add protein and a satisfying heartiness. The toppings bring freshness and brightness that balance everything beautifully.
You don't need fancy ingredients or complicated techniques. Just roast, mix, and assemble. It's the kind of plant-based comfort food that feels nourishing without being heavy, and the flavors are bold enough that even non-vegans ask for seconds.
This gluten-free vegan meal also works perfectly for meal prep. Make a batch on Sunday, and you'll have lunch sorted for half the week.
Jump to:
- Why This Mexican Stuffed Sweet Potatoes Works
- Ingredients
- How to Make Mexican Stuffed Sweet Potatoes
- Substitutions and Variations
- Equipment For Mexican Stuffed Sweet Potatoes
- Storage and Reheating Tips
- Serving Suggestions
- Expert Tips
- What You'll Love About These Mexican Stuffed Sweet Potatoes
- FAQ
- Related
- Pairing
- Mexican Stuffed Sweet Potatoes
Ingredients
Here's what you need to make these Mexican Stuffed Sweet Potatoes with toppings come together.
See Recipe Card Below This Post For ingtedient Quantites
For the Sweet Potatoes
Sweet potatoes: Choose medium to large potatoes that are firm and free of soft spots. They roast up tender and sweet.
Olive oil or avocado oil: A light coating helps the skin crisp slightly and adds richness.
Black Bean Medley
Black beans: Canned beans are convenient, but if you cook your own, they work beautifully here. Rinsing removes excess sodium and the starchy liquid.
Cherry tomatoes: Their sweetness and juiciness add pops of freshness. Regular tomatoes work too if you dice them small.
Corn: Adds a touch of sweetness and a satisfying bite. Frozen corn works if fresh isn't available.
Cilantro: Brings that essential bright, herby flavor. If you're not a fan, try fresh parsley instead.
Red onion: Adds a sharp bite that mellows when mixed with lime juice.
Garlic: One clove is enough to add depth without overpowering the other flavors.
Lime juice: The acidity brightens everything and ties the flavors together.
Olive oil: Helps the seasonings coat the beans and vegetables evenly.
Sea salt, pepper, and chili flakes: These seasonings bring out the natural flavors and add a gentle kick.
Easy Guacamole
Avocado: Choose a ripe one that yields slightly to pressure. It adds creaminess and healthy fats.
Lime juice: Keeps the avocado from browning and adds tang.
Sea salt: Enhances the avocado's natural flavor.
Vegan Sour Cream
Coconut yogurt: Creates a tangy, creamy drizzle. Look for unsweetened varieties.
Lime juice: Adds brightness and mimics traditional sour cream's tang.
Sea salt: Balances the flavors.
How to Make Mexican Stuffed Sweet Potatoes
Making these Mexican Stuffed Sweet Potatoes filling ideas is straightforward and rewarding.
Preheat and prep the sweet potatoes: Preheat your oven to 400°F (200°C). Using a fork, poke small holes all around each sweet potato about 1 inch apart to let steam escape. Line a baking tray with parchment paper, brush the potatoes with oil until lightly coated, and place them on the tray. Bake for 40 minutes to 1 hour, until a fork slides through easily and they feel tender.
Make the black bean medley: While the sweet potatoes roast, combine the black beans, chopped tomatoes, corn, cilantro, red onion, and diced garlic in a bowl. Drizzle with lime juice and olive oil, then sprinkle with sea salt, pepper, and chili flakes. Stir everything together until well mixed. The flavors will develop as it sits.
Prepare the guacamole: In a separate bowl, mash the avocado with a fork until it reaches your preferred texture. Stir in lime juice and a pinch of sea salt. Taste and adjust if needed.
Mix the vegan sour cream: In another small bowl, whisk together the coconut yogurt, lime juice, and sea salt until smooth and drizzle-able.
Assemble: Once the sweet potatoes are tender and slightly cooled, cut each one in half lengthwise. Use a fork to gently fluff the insides, creating space for the toppings. Spoon the black bean medley generously into each half, then add a dollop of guacamole on top. Drizzle with the vegan sour cream and serve warm.
Substitutions and Variations
No coconut yogurt? Try cashew cream or a store-bought vegan sour cream instead.
Add heat. Top with sliced jalapeños or a drizzle of hot sauce if you like things spicy.
Different beans. Pinto beans or kidney beans work well in place of black beans.
Extra toppings. Add shredded lettuce, sliced radishes, or a sprinkle of pumpkin seeds for crunch.
Make it a bowl. Chop the roasted sweet potato into cubes and serve everything over rice or quinoa for a sweet potato dinner idea with a different presentation.
Equipment For Mexican Stuffed Sweet Potatoes
- Baking tray: For roasting the Mexican Stuffed Sweet Potatoes evenly.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Fork: Essential for poking holes and mashing the avocado.
- Mixing bowls (3): One for the black bean medley, one for guacamole, and one for the sour cream.
- Knife and cutting board: For chopping vegetables.
- Spoon: To scoop and assemble.
Storage and Reheating Tips
Refrigerator: Store the Mexican Stuffed Sweet Potatoes and black bean medley separately in airtight containers for up to 4 days. Keep the guacamole and sour cream in separate containers too.
Freezer: The sweet potatoes and black bean medley freeze well for up to 2 months. The guacamole doesn't freeze well, so make it fresh when you're ready to eat.
Reheating: Warm the sweet potatoes in the oven at 350°F for 10 to 15 minutes, or microwave for 2 to 3 minutes. Heat the black bean medley separately, then assemble with fresh toppings.
Serving Suggestions
These Mexican Stuffed Sweet Potatoes shine on their own, but here are some cozy ways to round out the meal.
Serve them alongside a simple green salad with lime vinaigrette for freshness. A side of tortilla chips and salsa makes it feel like a fiesta. For a heartier spread, add Mexican rice or cilantro lime rice on the side. A cold glass of horchata or sparkling water with lime completes the experience beautifully.
Expert Tips
Choose the right size sweet potatoes. Medium to large ones (about 8 to 10 ounces each) work best. They're easier to stuff and more satisfying.
Don't skip poking holes. This lets steam escape and prevents the potatoes from bursting in the oven.
Let the black bean medley sit. Making it while the Mexican Stuffed Sweet Potatoes roast gives the flavors time to meld together.
Use ripe avocados. They mash more easily and taste creamier. If yours isn't quite ripe, let it sit on the counter for a day or two.
Customize the heat level. Start with a small pinch of chili flakes and add more if you want extra spice.
Make it colorful. The more vibrant your toppings, the more appetizing the dish looks. Don't skip the cilantro and lime.
What You'll Love About These Mexican Stuffed Sweet Potatoes
Naturally healthy. This dairy-free stuffed sweet potato recipe is loaded with vegetables, fiber, and plant-based protein without feeling like diet food.
Bold Mexican-inspired flavors. The lime juice, cilantro, and garlic bring brightness, while the chili flakes add just enough heat.
Meal prep friendly. Roast the Mexican Stuffed Sweet Potatoes and make the black bean medley ahead. When you're ready to eat, just reheat and add fresh toppings.
Customizable. Add your favorite toppings or swap ingredients based on what you have. This sweet potato black bean bowl adapts easily.
Filling without being heavy. The combination of complex carbs, healthy fats, and protein keeps you satisfied for hours.
FAQ
What is a Mexican loaded potato called?
A Mexican loaded potato is often called a "papa rellena" or simply a loaded sweet potato when it's topped with beans, cheese, salsa, and other Mexican-inspired ingredients. This vegan version skips the dairy but keeps all the bold flavors. Try adding a sprinkle of nutritional yeast if you want a cheesy taste.
What does Texas Roadhouse put on their loaded sweet potatoes?
Texas Roadhouse typically loads their Mexican Stuffed Sweet Potatoes with butter, brown sugar, cinnamon, and sometimes marshmallows for a sweeter take. This recipe goes in a savory direction instead, with black beans, fresh vegetables, and zesty lime. It's a healthier twist that's just as satisfying.
Why soak sweet potatoes before roasting?
Soaking sweet potatoes can remove excess starch and help them crisp up better, but it's not necessary for this recipe. Since we're roasting them whole until tender, skipping the soak saves time and the results are still delicious and creamy inside.
What to stuff a baked sweet potato with?
You can stuff baked Mexican Stuffed Sweet Potatoes with almost anything! Black beans and vegetables work beautifully, but you could also try chickpeas, lentils, sautéed mushrooms, or even scrambled tofu. Get creative with your favorite toppings like tahini, hummus, or roasted vegetables for endless variety.
Related
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Pairing
These are my favorite dishes to serve with Mexican Stuffed Sweet Potatoes
Mexican Stuffed Sweet Potatoes
Ingredients
- 4 whole sweet potatoes medium-sized scrubbed clean
- 1 tablespoon olive oil or avocado oil for coating the skins
- 1 can black beans rinsed and drained about 400 ml
- 1 cup cherry tomatoes finely chopped
- ½ cup corn cooked or thawed if frozen
- ⅓ cup cilantro fresh finely chopped and packed
- ¼ cup red onion very finely diced
- 1 garlic clove minced
- ½ lime juiced fresh
- 2 teaspoons olive oil for the bean mixture
- ¼ teaspoon sea salt fine grain
- 1 pinch black pepper freshly ground
- 1 pinch chili flakes adjust to taste
- 1 ripe avocado peeled and pitted
- 2 teaspoons lime juice for the guacamole
- 1 pinch sea salt for the guacamole
- ⅓ cup coconut yogurt plain and unsweetened
- ½ teaspoon lime juice for the drizzle
- 1 pinch sea salt for the drizzle
Instructions
- Heat the oven to 400°F / 200°C, prick the sweet potatoes all over with a fork, set them on a parchment-lined tray, and brush lightly with oil before baking until completely tender, about 40-60 minutes depending on size.
- In a large bowl, add the black beans, tomatoes, corn, cilantro, red onion, and garlic.
- Pour in the lime juice and olive oil, then season with salt, pepper, and chili flakes before tossing everything together until evenly mixed.
- In a small bowl, mash the avocado with lime juice and a pinch of salt until mostly smooth.
- In another bowl, stir together the coconut yogurt, lime juice, and salt until smooth and pourable.
- Slice the baked sweet potatoes open, spoon the bean mixture inside, finish with dollops of guacamole, and drizzle with the creamy sauce.
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