Black Bean Stuffed Sweet Potatoes - Vegan

Vegan Black Bean Stuffed Sweet Potatoes are filled with favorite Southwest flavors! Bake sweet potatoes, then fill with black beans, red pepper, tomatillos, and corn, and top with tomatoes and guacamole.

Course Entrées/Main Dish

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 550kcal

Author Elaine

Ingredients

2 medium sweet potatoes, scrubbed
2 teaspoons extra virgin olive oil, or avocado oil
½ cup red onion, diced
½ cup red pepper, diced
2 small tomatillos, optional
2 cloves garlic, minced
1 cup black beans, drained and rinsed
½ cup corn kernels, fresh, frozen or canned
½ teaspoon smoked paprika
salt and pepper to taste

Topping

1 cup cherry tomatoes, halved
1 or 2 large avocados, peeled, seed removed, and mashed
1 clove garlic, minced
¼ cup cilantro, finely chopped
1 tablespoon lime juice, freshly squeezed
¼ teaspoon sea salt, or Kosher salt

Instructions

Baked Sweet Potatoes

Heat oven to 400°F.
Scrub the skins to remove any traces of soil or dirt. Pat dry.
Line a baking sheet with parchment paper or foil. Sometimes sweet potatoes will release their juices during baking. These will drip and caramelize on your pan. Lining your pan makes for easy clean-up.
Poke the potatoes with a fork four or five times. Pricking them allows the steam to escape so they don't burst. Poking a few holes also reduces baking time.
Oil, yes or no? If you plan to eat the skin (which is full of nutrients) you may want to rub or brush the potatoes with a small amount of olive or avocado oil. Oil adds flavour and will make the skin a little crispy.
Bake until they're tender, about 40 - 50 minutes depending on the size of the sweet potatoes. Insert a fork in the thickest part of the potato. It should go in easily and feel soft.

Black Bean Filling

Sauté onions, then add red pepper and diced tomatillos. Cook till almost tender, 3 - 5 minutes, then add minced garlic and cook for one minute longer.
Add rinsed and drained black beans and corn kernels and cook for 3 more minutes.
Meanwhile, prepare a quick guacamole. Mash the flesh of one or two avocados, then add lime juice, garlic, cilantro and sea salt to taste.
Slice open the sweet potatoes. I like to mash the insides a little with a fork to loosen them from the skin.
Fill the insides with the black bean mixture.
Garnish! Top with halved cherry tomatoes, then add a generous dollop of guacamole on top. Done!

Notes

If you plan to reheat these, store them covered in an airtight container without the guacamole. Reheat gently in the microwave or in the oven at 350°F. for 15- 20 minutes or until heated through.

Nutrition