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Mexican-Black-Bean-Stuffed-Sweet-Potatoes-recipe-4
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Mexican Black Bean Stuffed Sweet Potatoes (Vegan)

A filling vegan dinner packed with flavor and wholesome ingredients.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: baked sweet potatoes, mexican black bean stuffed sweet potatoes, mexican recipe
Servings: 4 people

Ingredients

  • 4 medium sweet potatoes
  • 1 ½ cups cooked black beans or 1 can, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 3 garlic cloves minced
  • 1 lemon juiced
  • 1 avocado sliced or mashed
  • 1 red bell pepper diced
  • ½ cup shredded vegan cheese
  • ¼ cup parsley or cilantro chopped

Instructions

  • Preheat oven to 400°F (200°C). Wash, scrub, and pierce sweet potatoes. Bake 45–55 min until tender.
  • Heat oil in skillet. Sauté garlic 1 min. Add bell pepper, cook 3–4 min. Stir in beans, corn, lemon juice, salt, and pepper. Cook 3–5 min.
  • Mash avocado with salt and lemon juice, or slice for topping.
  • Cool potatoes slightly. Slice lengthwise, press ends to open, fluff insides.
  • Fill with bean-corn mix. Top with cheese to melt.
  • Add avocado, herbs, and extra lemon. Serve warm.