stuffed potato

These Black Bean Stuffed Sweet Potatoes come together with just a few simple ingredients and make for a filling and delicious Vegan dinner!!

Black Bean Stuffed Sweet Potatoes

medium- large sweet potatoes

lime juice

ground black pepper

garlic powder

onion powder

cumin

chili powder

sea salt

cilantro,

Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.

Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.

When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.

Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.

Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.

Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.

This came out great on my first attempt, but.... I completely forgot to get an avocado and cilantro!  So I had to get creative. I used chopped fresh basil and rosemary (grown in pots on our deck) instead of cilantro. Before sprinkling that, I put chopped tomatoes on top of the yogurt mixture. Tasted fantastic!! It looked really colorful and appealing too!


 Thanks for a really easy and delicious recipe!

Sooo good. And easy, if not necessarily fast due to the bake time on the sweet potatoes. I did make one small adjustment, only because I had some avocados that were a little overly ripe for serving sliced so instead of the cream sauce I made an avocado crema: 1 avocado, juice of one lime, 1 Tbsp mayo, salt and pepper to taste, mashed or whirred in a food processor or blender. 

Amazing! I made it much faster by putting the sweet potatoes in my instant pot instead of the oven! My oven is broken haha!

I prepared this for dinner. Replaced black beans with red kidney beans since I didn’t have black beans.  Everyone at home loved it .. thank you for the recipe.

I love this recipe! It's so easy and super flavorful. Everyone I make it for loves it, even my vegetarian sister! It's a regular in my dinner planning rotation.

Thanks for this incredible recipe. So simple, but oh So Yummy!!! Things that we’ll keep making this one! 

Have a happy day!

My 2 and a half year old daughter loves this! Thank you

I made these last night and they were fantastic! Thank you for the great recipe

Parent  should have this recipe,it is healthy and I believe kids will love it.

Amazing! I’m eating this right now and it’s incredible! Healthy, easy, delicious, vegan... so perfect. This is a keeper!

Note: I added a pinch of smoked paprika to the black beans and I think it compliments the recipe well.

Yum yum yum!!
That first mouthful was incredible. Will definitely be cooking this again.

hI BRITA, Literally just found this recepe online and ran to the market to grab the ingredients. Hope it comes out good

Thank you, Mel! I’ve been cooking for my family for 17 years but bread has always terrified me. I tried your French bread recipe a few times and had pretty good success. Tonight was my first try at this recipe and it came out PERFECT! I added about a cup and a half of whole wheat flour but it still came out so fluffy and delicious. I think I finally figured out the right amount of flour/stickiness. Thank you for all your tips and pictures and videos. So helpful! And today I feel like a home made bread rockstar!

Great and easy recipe! Added quinoa and diced red pepper to the black beans. Will definitely make again.

I just made this and it is amazing. I'm not usually a fan of sweet potato but I was intrigued with the addition of black beans. We didn't have onion in the house so I added 1/4 cup fried shallots. This is so easy, delicious, and filling. Thank you for the recipe!

Delicious! I love meals that aren't high maintenance to make. The majority of the time this recipe took was inactive, just letting the potatoes bake. I love avocado with black beans, and black beans with sweet potato, bit never would've thought to top a sweet potato with avocado. The combination of ingredients really works well together here. I'll definitely make this again!

Tasty and hearty! The avocado I had wasn’t ripe yet so I subbed with some diced tomatoes. Also added some diced poblano pepper with the onions to give it just a small  kick. There was plenty of cashew cream sauce so I’m having fun discovering what else it’s good on. It’s pretty versatile! Thanks for this recipe!

Such a great recipe! I've made it several times and it always comes out delicious. A go-to recipe that's quick and easy! I've used habanero chile powder instead of traditional chile powder, it's a lot spicier but I highly recommend if you like spice! I also tend to make a double portion of the beans because my sweet potatoes are generally larger and because they're SO good to have as leftovers! We throw them into a breakfast burrito or a lunch salad the next day.

It was delicious. I added mushrooms and used greek yogurt for the crema. Very filling.

This was so delicious!  The combo of sweet potatoes and black beans kind of scared me to be honest, but I tried it anyway since I am new to the vegan world and need to try new things.  OMG!  Was I glad I tried it out  seriously divine!  Meat lover or not, this was a fully satisfying meal!  Even my kids enjoyed it (and they hate sweet potatoes!)

Delicious, simple, quick, easy to make, I also used in tortillas, and delitica squash (what ever is available).

https://content.jwplatform.com/videos/&rdquo;IpioKObW&rdquo;.mp4

”Black

Mexican Stuffed Baked Potatoes

Russet pototoes (washed, skin on)

broccoli florets (steamed or microwaved)

corn (defrosted)

black beans

jalapeño pepper

queso (warm and melted (recommend Kite Hill))

salt

tbsp extra virgin olive oil

water

Wash potatoes then pat dry and place on a baking sheet. Pierce the potato in a few spots with a fork or knife to allow some heat to escape.

Rub the potato with coarse salt and olive oil.

Bake the potato for about 45 minutes to one hour depending on size. Pierce the potato with a fork or knife. When there is no resistance the potato is done.

While potatoes are cooking prep the veggies. Rinse and drain the black beans and set aside. Set the corn aside in a small bowl. Slice the peppers.

Place the broccoli in a large bowl. Sprinkle with salt and add the water. Microwave for 3-4 minutes until tender. Drain the water then set aside.

Once the potatoes are done, stuff with black beans, corn, broccoli and peppers.

Drizzle warm queso over potatoes and serve immediately.

Loaded baked potatoes are the Swiss Army knife of comfort food—versatile, satisfying, and so darn easy to make. 

Loaded Baked Potatoes

medium-to-large Russet potatoes (scrubbed clean)

olive oil

tsp coarse kosher salt

tsp black pepper

For a classic loaded potato:

For broccoli cheddar loaded: (1/8 cup roasted

For chili loaded:

Set your oven to 450°F (230℃). Line a large baking sheet with foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet to elevate the potatoes for even cooking.

Preheat Your Oven

Using a fork or small knife, pierce each potato about 10 times on all sides to allow steam to escape while cooking. Arrange the potatoes on the prepared baking sheet.

Prep the Potatoes

Place the tray in the oven and bake for 25 minutes. Once the time is up, remove the baking sheet.

First Bake

Brush each potato with olive oil or melted butter until fully coated. Sprinkle generously with kosher salt, ensuring all sides are seasoned. Flip the potatoes over to promote even browning and return them to the oven.

Season

Bake for another 20–25 minutes, checking for doneness by gently squeezing the potatoes with an oven mitt. They should feel soft and yield under pressure. If they’re not quite ready, continue baking in 5-minute intervals until perfectly tender.

Second Bake

Using a small knife, cut a slit lengthwise across the top of each potato. Gently press the ends to open them up, creating space for your toppings. Enjoy immediately or continue for loaded potatoes.

Top 3 stuffed potato recipes from across the web

The most viewed stuffed potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Bean Stuffed Sweet Potatoes

Mexican Stuffed Baked Potatoes

Loaded Baked Potatoes

Top 3 stuffed potato recipes from across the web

The most viewed stuffed potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean Stuffed Sweet Potatoes

Mexican Stuffed Baked Potatoes

Loaded Baked Potatoes

The most viewed stuffed potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine