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Delicious Taco Stuffed Sweet Potatoes piled high with seasoned ground meat, black beans, melted cheese, diced tomatoes, guacamole, and fresh cilantro.
Layla

Spicy Black Bean Taco Stuffed Sweet Potatoes

A hearty and flavorful vegetarian meal, these sweet potatoes are roasted until tender and then generously stuffed with a zesty black bean and corn taco filling, topped with fresh avocado and a creamy lime drizzle.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 large sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Black Bean Taco Filling
  • 1 tbsp olive oil
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 1 can (15-oz) black beans rinsed and drained
  • 1 cup frozen corn
  • 1 can (14.5-oz) diced tomatoes drained
  • 2 tbsp taco seasoning
  • 1/4 cup vegetable broth or water
  • 1/4 cup fresh cilantro chopped, for filling
For the Lime Avocado Topping
  • 1 large avocado diced
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped, for topping
  • Pinch salt
Optional Toppings/Garnish
  • Greek yogurt or sour cream dairy-free for vegan
  • Hot sauce
  • Shredded cheese cheddar or Monterey Jack (omit for vegan)

Equipment

  • Baking Sheet
  • Large skillet
  • Mixing Bowl
  • Fork

Method
 

Roast the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Thoroughly wash the sweet potatoes and pierce each one several times with a fork to allow steam to escape during cooking.
  2. Rub the sweet potatoes evenly with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  3. Place the seasoned sweet potatoes directly on a baking sheet. Roast for 35-45 minutes, or until they are very tender when squeezed gently or pierced with a fork. Cooking time may vary based on potato size.
Prepare the Taco Filling
  1. While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-5 minutes until it softens and becomes translucent.
  2. Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
  3. Stir in the rinsed and drained black beans, frozen corn, drained diced tomatoes, taco seasoning, and vegetable broth (or water).
  4. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until most of the liquid has absorbed and the flavors have thoroughly melded. Stir in 1/4 cup of chopped fresh cilantro for the filling. Remove the skillet from heat.
Assemble the Lime Avocado Topping
  1. In a small mixing bowl, combine the diced avocado, 2 tablespoons of finely diced red onion, 1 tablespoon of fresh lime juice, and 1/4 cup of chopped fresh cilantro for the topping. Season with a pinch of salt.
  2. Gently toss the ingredients together to combine, being careful not to mash the avocado too much.
Stuff and Serve
  1. Once the sweet potatoes are cooked and tender, carefully remove them from the oven. Using a sharp knife, slice each sweet potato lengthwise down the center, taking care not to cut all the way through to the bottom.
  2. Gently fluff the insides of each sweet potato with a fork, creating space for the filling.
  3. Generously spoon the warm black bean taco filling into each sweet potato.
  4. Top each stuffed sweet potato with a dollop of the fresh lime avocado mixture.
  5. Add any additional desired toppings such as Greek yogurt (or a dairy-free alternative), a dash of hot sauce, or shredded cheese (if not keeping it vegan). Serve immediately and enjoy your delicious Taco Stuffed Sweet Potatoes!

Notes

Leftover black bean filling can be stored in an airtight container in the refrigerator for up to 3-4 days. Sweet potatoes can be roasted ahead of time and reheated in the microwave or oven. For a spicier kick, add a pinch of cayenne pepper or extra chili powder to the taco seasoning in the filling. To make this recipe completely vegan, ensure your taco seasoning is vegan and omit any dairy-based toppings.