Stuffed sweet potatoes burst with flavor thanks to the addition of hearty black beans and a little Southwestern flair. Our smoky chipotle sauce perfectly balances the sweetness of our black bean stuffed sweet potatoes. We brighten the dish with a little fresh cilantro. Then, we top our vegan stuffed potato off with a garnish of pepitas to bring it back to earth.
How To Make This Recipe
We begin by cleaning our sweet potatoes before puncturing them all over with a fork or paring knife. Then, we place our potato in a microwavable casserole dish and cover it with a damp paper towel. From there, we microwave for five minutes on high. Next, we flip our potato and continue microwaving until the potatoes are soft.
WFPB (Oil-Free) Variation
For WFPB-compliance, skip the chipotle sauce entirely. In lieu of the sauce, mix the black beans with a 1/4 teaspoon of chipotle powder or to taste.
Prepare Chipotle Sauce
While the potatoes cook, we prepare our chipotle sauce. In a small bowl, we whisk together our vegan mayo, chipotle powder and liquid smoke. We often find we need a little more less water depending on our brand of mayo and personal preference. So, we slowly add our water and whisk until the mayo has the consistency of a sauce.
Ready To Serve
Now, we’re ready to assemble these stuffed sweet potatoes. We start by splitting each baked sweet potato down the middle. Then, we open it up to form a pouch and fluff the inside a bit with a fork. Next, we fill each vegan stuffed potato with our black beans, diced tomato, chipotle sauce and cilantro.
Enjoy your black bean stuffed sweet potatoes!
To finish the dish, we like to garnish our black bean stuffed sweet potatoes with roasted pepitas or sunflower seeds to taste. Now, let’s grab a fork and dig in!
More sweet potato dishes:
Recipe Card for Stuffed Sweet Potatoes With Black Beans
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Stuffed Sweet Potatoes With Black Beans
Equipment
- Microwave
- Small bowl
- Whisk
Ingredients
For the Stuffed Sweet Potatoes
- 2 large sweet potatoes
- 1 can black beans drained and rinsed
- 1 medium tomato diced
- 1/4 cup cilantro fresh, chopped
- 2 tablespoons pepitas or sunflower seeds optional
For The Chipotle Sauce (See notes for WFPB option)
- 3 tablespoons vegan mayonnaise
- 1/2 teaspoon chipotle powder
- 2 drops liquid smoke
- 1 tablespoon water
Instructions
- Clean sweet potatoes and puncture all around with a fork or paring knife. Place in a microwavable casserole dish and cover with a damp paper towel. Microwave for 5 minutes on high. Flip and continue microwaving for another 5 minutes or until the potatoes are soft.
- While the potatoes are microwaving, prepare the chipotle sauce. In a small bowl, whisk together the vegan mayo, chipotle powder and liquid smoke. Slowly add the water and whisk until the mayo has a sauce consistency. You may not need all of the water, or you may want to add a bit more depending on your own preferred consistency.
- Split each baked sweet potato down the middle and open it up to form a pouch.
- Fill each potato with half of each ingredient in the following order: black beans, diced tomato, chipotle sauce and cilantro.
- Garnish your Southwestern Stuffed Sweet Potatoes with roasted pepitas or sunflower seeds to taste. Enjoy!
