Black Bean Stuffed Sweet Potatoes

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

Hellooooo!!!

It’s been a minute since I posted. I didn’t intend on taking over a week off from blogging. I actually had quite a few recipes in my back pocket that I was eager to share with you. And yet, I really really enjoyed a bit of a break from the internet. I got SO many things done over my 11 day Christmas break despite getting a cold that kept me in bed for about 2 days. I’m well rested and really pretty excited to get this year started :)

Last year I wrote a whole long post about how I didn’t like new years resolutions and how I wasn’t going to make any. But in typical ME fashion, I’m flip flopping this year and making lots of eager resolutions. Not resolutions so much as “things I want to do more of”. Or is that all resolutions are anyways??

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

I want to do a lot more hiking. I bought a fancy new pair of (used) hiking boots at the REI garage sale. I paid $37 for a pair of boots that are usually about $150. I was pretty happy about that. So yea, hiking. I want to do a lot more of that. My plan is to do at least one long hike per month.

I want to do more reading. I like to say that I don’t read much because Stephen does enough reading for the both of us. Seriously, he can read about 3x’s faster than I can and reads WAY more than I do. I’m hoping to do more reading in 2016. Any good book recommendations? I’m open to anything right now.

I want to do brunch more often. I live in such an amazing foodie city. I also write for Thrillist about all of the best places in Nashville to eat. But one thing I’m lacking in my life is enough brunching. I have a running list of great Nashville brunch spots to try and I want to cross at least one off each month of this year. I’ll keep you updated on how that goes.

I want to focus on making more money from my blog. I haven’t talked about this much up until now but I plan to talk a bit more this year about the inner workings of the blog. When I first started my blog, I had NO idea that it would/ could be anything more than a fun little hobby. However, I’ve since fallen in love AND learned of all of the ways in which bloggers can generate revenue online. I haven’t focused on it much up until now but one of my big goals for 2016 is to monetize my blog. I plan to talk much more about that in the near future.

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

OKAY on to the BLACK BEAN STUFFED SWEET POTATOES! Sorry for yelling. I really really really love these sweet potatoes. They’re VEGAN, gluten-free, easy to make, and SO so tasty!

Last year I made Sweet Potato & Black Bean Tacos and they were one of my favorite things ever. Something about that flavor combo just really makes my taste buds happy. Those tacos were the inspiration for this dish. I thought, how can I make those tacos even easier to throw together? So, I just threw it all into the sweet potato skin and called it a day.

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

All we’re gonna do here is throw the sweet potatoes in the oven for about an hour.

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

While the sweet potatoes bake, the black bean mixture is prepared by simply sautéing the onions a bit, mixing in the spices, and then tossing in the black beans.

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

Once the sweet potatoes are done, the inside is fluffed a bit (that’s the technical term here), the black beans are add in, and it’s all topped with avocado, cilantro, and a yummy little vegan Mexican crema sauce.

Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

I didn’t include “eat healthy” in my list of resolutions above but it’s on there. Starting with these Black Bean Stuffed Sweet Potatoes. Healthy AND delicious :)

Happy new year, friends!

 

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Black Bean Stuffed Sweet Potatoes


  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4

Ingredients

  • 4 medium- large sweet potatoes
  • 1/2 cup of Cashew Cream Sauce (you could also use sour cream or plain greek yogurt if not vegan)
  • 1 teaspoon of lime juice
  • 1/2 teaspoon of ground black pepper
  • 1/2 of a medium red onion, finely diced (about 1 cup diced)
  • 1 1/2 tablespoons of oil (I used olive oil)
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of chili powder
  • 1/2 teaspoon of sea salt
  • 1 15oz can of black beans, drained and rinsed

For serving:

  • 1/2 an avocado, chopped
  • handful of cilantro, chopped

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
  8. Serve immediately and ENJOY!!
Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very easy to make. Makes for a filling and healthy dinner!

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44 comments on “Black Bean Stuffed Sweet Potatoes”

  1. i didn’t see any running-related resolutions! ;). if you ever want a hiking buddy let me know. anthony and i love hiking (even in the cold winter). also, i just finished Fates and Furies and it’s probably one of the best books i’ve read in months!

  2. Sounds as though you’re hitting the ground running – or should that be hiking?!!! We’ll have to talk books after I get back :)

  3. Just tried this last night. It was bangin, so much flavor! Potatoes ended up being not so firm, more like mashed sweet potatoes (and I didn’t cook them as long as recommended time) so I’ll probably cook for less time at 400 F next time. Also added Valentina hot sauce for more kick. Thanks for this!

    • YAY!! This makes me SO happy to hear :) Thanks for letting me know. Good to note about the cooking time. I’ll change my post to mention that I like mine pretty mushy :)

  4. Wow – this looks really good. My husband and I don’t eat meat, so he eats a lot of baked potatoes and I use black beans in a lot of my recipes. Never thought of combining them before though. We’re definitely testing this out sometime this week. Thanks for sharing!

  5. Wow! Those are awesome!

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  7. Pingback: Black Bean Stuffed Sweet Potatoes- this recipe is VEGAN, GLUTEN-FREE, and very e… – Delectable Salads

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  9. Pingback: Black Bean Stuffed Sweet Potatoes | B. Britnell – Delectable Salads

  10. Pingback: Black Bean Stuffed Sweet Potatoes | B. Britnell

  11. I have made this twice and it is fabulous! Thank you for sharing your delicious recipe!

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  14. Wow, this was amazing! Really simple and really delicious, definitely gonna make this again.

  15. Pingback: These Black Bean Stuffed Sweet Potatoes are VEGAN, GLUTEN-FREE, and very easy to… – Delectable Salads

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  17. Have you had an experience with refrigerating and reheating this recipe? Hoping to use it in my meal prep this week.

    Thanks!

    • I have! I typically bake everything but wait to assemble it until I’m ready to eat it. So I’ll just put the black bean mixture to the side of the sweet potato and then scoop them onto the sp when ready to eat. The sweet potato will take a bit longer to reheat than the black beans. Any other toppings (like avocado etc) I’ll keep in a separate container to keep them fresher.

  18. Anyone know the calories?

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  25. This was fantastic – so easy and delicious! Definitely adding it into dinner rotation!

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  28. This is just like the recipe from Oh She Glows! so good

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  39. Could you tell me how to make the cashew cream sauce?