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Vegan Mexican Stuffed Sweet Potatoes

Vegan Mexican Stuffed Sweet Potatoes

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  • Author: Elaine Gordon
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Diet: Vegan


Vegan Mexican Stuffed Sweet Potatoes were an instant favorite in my house, and a super filling plant-based meal to make in under an hour!


  • 4 sweet potatoes, skin on, scrubbed clean and dried well
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1 yellow onion, diced
  • 5 large cloves garlic, minced
  • 1 jalapeno, stem and seeds removed, diced
  • 4 Roma tomatoes, chopped (include the seeds and juices)
  • 3 tablespoons tomato paste
  • 1 batch Homemade Taco Seasoning
  • 1, 15-ounce can black beans, drained and rinsed
  • 1/2 cup cilantro leaves, large stems removed, diced
  • 2 green onions, diced
  • 1 small lime, juiced


  1. Preheat oven to 400 degrees Fahrenheit.  Poke holes all over the sweet potatoes using a fork.  Coat the sweet potatoes with 1 tablespoon of olive oil using a silicone brush.  Make sure all sides of all four potatoes are generously covered in oil.  Sprinkle each sweet potato generously with salt.  Place the sweet potatoes directly on a baking sheet.  Bake in the preheated oven for 50-55 minutes until a knife easily can pierce through the thickest part of the thickest sweet potato.
  2. While the potatoes are baking, in a large skillet warm 2 tablespoons of olive oil over medium heat.  Add the onion and a pinch of salt and saute for 7 minutes.  Add the garlic and jalapeno and cook over low heat for another 3 minutes.  Add the chopped tomatoes and cook another 5 minutes until they start to break down.
  3. Add tomato paste, taco seasoning and black beans.  Saute another 3-5 minutes until everything is well combined and looks saucy.  Remove from heat and stir in the cilantro, green onions and fresh lime juice.  Set aside.
  4. When the sweet potatoes are done cooking, halve each of them lengthwise.  Use a fork to mash the inside of the sweet potato to create a well in the center.  Place each sweet potato on a plate.  Top each half of the sweet potatoes with the black bean tomato mixture (in the center well).  Garnish with more cilantro and green onions if desired.
  5. More serving suggestions: vegan sour cream, sliced avocado, homemade guacamole, and/or jalapeno chimichurri sauce.
  6. Enjoy immediately while hot with a fork and knife.  The sweet potato skin should be nicely seasoned and crunchy and is edible.
  • Prep Time: 10
  • Cook Time: 55
  • Category: Entree
  • Method: Oven and Stovetop
  • Cuisine: Mexican