Black Bean Stuffed Sweet Potatoes—Vegetarian or Vegan

My meat-eating husband and I cannot get enough of these gluten free Vegetarian Black Bean Stuffed Sweet Potatoes! They’re so easy to make and are absolutely delicious! Sweet potatoes are an excellent source of fiber, beta carotene, and antioxidants, which protect the body from the damage of free radicals. If you like sweet potatoes and black beans, then you’ll love my Sweet Potato and Black Bean Enchiladas!

Free radical damage has been proven to cause cancer, heart disease, and ageing, amongst other numerous deadly diseases. Protecting yourself from cancer and disease is critical. Why not enjoy what you’re eating while staving off deadly diseases?

Did you know that black beans are an excellent source of iron? According to Healthline’s article, the antioxidants, fiber, protein, and carbohydrates in black beans reduce your risk of several serious medical conditions and enables your body to process calories more effectively. If you’re interested in losing weight, then eat more black beans.

Web MD’s article states, “A diet rich in black beans may help reduce your risk of cancer, including those of the stomach, kidney, and colon. Early studies in animals have shown that beans may also help fight the growth of breast cancer tumors, but additional studies in humans are needed.”

If you’re a vegetarian, you’ve probably learned the need to seek out creative ways to consume protein. Black beans are a vegetarian’s best friend as they contain protein that the body needs. They also taste absolutely delicious, regardless of whether you’re a vegetarian. This recipe can easily be vegan if you substitute cashew cream sauce for the sour cream.

The Best Way to Cook the Sweet Potatoes

To cook the sweet potatoes, first wash and peel your potatoes. Poke them with a fork and wrap them in foil. Place them on a baking sheet and bake in the oven at 450 degrees F/ 230 degrees C for at least 1 hour. Poke them with a fork and if they’re not soft enough, pop them back in the oven for 10-15 minutes, checking the tenderness with a fork before taking out of the oven.

How to Make the Best Black Bean Stuffed Sweet Potatoes

1) Cook the sweet potatoes. When they are done, use a spoon to loosen up the flesh of the potato, making it easy to eat. 

2) For the cream sauce, whisk together the sour cream, lime juice, and a dash of black pepper (or more, depending on your preference). Set aside.

3) When the sweet potatoes are done, let them cool while heating the oil in a medium saucepan, over medium heat. Add the chopped onion and garlic, and cook for 3-5 minutes, until the onions are translucent.

4) Add all the spices to the onion/garlic mixture; sauté 2-3 minutes.

5) Add the drained/rinsed black beans to the saucepan mixture and cook for 3 minutes. Using a potato masher, mash the black bean mixture to make it slightly pasty.

6) Place the black bean mixture on top of each sweet potato, and top with the cream sauce. Optional garnishes include chopped cilantro and lime wedges.

If you like this, then you’ll love these vegetarian recipes!

Enchilada Pie

Fettucine Alfredo

Easy Veggie Burritos

Vegetarian Lasagna with Kale and Carrots

Pan-Fried Sesame Tofu

Tofu Tacos

Sweet Potato and Black Bean Enchiladas

Cauliflower Tacos

Potato Taquitos

Bang Bang Tofu

Cheesy Mexican Street Corn Enchilada Bake

Veggie Quesadillas

Final Thoughts

Finally, if you make these Black Bean Stuffed Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Black Bean Stuffed Sweet Potatoes—Vegetarian or Vegan

Elise McCollister

My meat-eating husband and I cannot get enough of these gluten free Vegetarian Black Bean Stuffed Sweet Potatoes! They’re so easy to make and are absolutely delicious!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Bake 1 hour hr

Total Time 1 hour hr 22 minutes mins

Course Side Dishes

Servings 4

Calories 470 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• 4 sweet potatoes medium-sized
• 15 oz can of black beans drained and rinsed
• 1 cup sour cream for vegan, substitute with cashew cream sauce
• 1-2 tsp lime juice to taste
• 1 yellow onion chopped
• 3 cloves garlic or 1 tbsp of minced garlic
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp pepper divided
• 1/2 tsp chili powder
• 1/4 tsp sea salt
• dash caynne to taste
• cilantro optional
• limes optional

Instructions

 

• Cook the sweet potatoes. When they are done, use a spoon to loosen up the flesh of the potato, making it easy to eat. 
• For the cream sauce, whisk together the sour cream, lime juice, and a dash of black pepper (or more, depending on your preference). Set aside. 
• When the sweet potatoes are done, let them cool while heating the oil in a medium saucepan, over medium heat. Add the chopped onion and garlic, and cook for 3-5 minutes, until the onions are translucent. 
• Add all the spices to the onion/garlic mixture; sauté 2-3 minutes.
• Add the drained/rinsed black beans to the saucepan mixture and cook for 3 minutes. Using a potato masher, mash the black bean mixture to make it slightly pasty.
• Place the black bean mixture on top of each sweet potato, and top with the cream sauce. Optional garnishes include chopped cilantro and lime wedges.

Nutrition (per serving)

Calories: 470kcalCarbohydrates: 78gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 617mgPotassium: 1280mgFiber: 17gSugar: 13gVitamin A: 32634IUVitamin C: 9mgCalcium: 169mgIron: 4mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!