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Mexican Stuffed Sweet Potatoes
A hearty vegan dish featuring baked sweet potatoes stuffed with a flavorful black bean and corn mixture, topped with guacamole and vegan sour cream.
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
4
Ingredients
- 4 medium sweet potatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- 1 avocado, mashed
- 1/4 cup vegan sour cream
Notes
Customize with your favorite toppings like jalapeños, hot sauce, or shredded vegan cheese.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Pierce sweet potatoes with a fork and bake for 40 minutes, or until tender.
- 3
In a bowl, combine black beans, corn, cherry tomatoes, red onion, garlic, cilantro, lime juice, salt, and pepper.
- 4
Once sweet potatoes are cooked, slice them open and fluff the insides with a fork.
- 5
Stuff each sweet potato with the black bean mixture.
- 6
Top with mashed avocado and a drizzle of vegan sour cream.