Vegan Mexican Stuffed Sweet Potatoes

These Vegan Mexican Stuffed Sweet Potatoes were an instant favorite in my house, and a super filling plant-based meal.

Everyone needs a new go-to when it comes to weeknight dinners! Make them in under an hour for a dinner win!


– Sweet potatoes – Olive oil – Salt – Yellow onion – Large cloves garlic – Jalapeno – Roma tomatoes – Tomato paste – Homemade Taco Seasoning


– 15-ounce can black beans – Cilantro leaves – Green onions – Small lime


Poke holes all over the sweet potatoes using a fork. Coat with 1 tablespoon olive oil. Sprinkle generously with salt. Bake in the preheated oven for 50-55 minutes until a knife easily can pierce through the thickest part


In a large skillet warm 2 tablespoons of olive oil over medium heat.  Add onion and a pinch of salt and saute. Add garlic and jalapeno and cook over low heat. Add the chopped tomatoes and cook another 5 minutes.


Add tomato paste, taco seasoning and black beans. Saute for 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.


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.


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. 

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