Black bean stuffed sweet potato-vegan

This is a great recipe for taco Tuesday if you are bored of normal tacos! I found this recipe online by 2 spoons, it is delicious and VERY filling. I changed it up a little for my liking. You can change this however you want and it will still taste good.


4 sweet potatoes
1 tbsp olive oil or avocado oil
1 1/2 cups black beans
1 cup cherry tomatoes chopped
1/2 cup corn
1/3 cup cilantro chopped, tightly packed
1/4 cup red onion diced
3 clove garlic diced
1/2 lime juiced
2 tsp olive oil
1/4 tsp sea salt
pinch pepper

1 avocado
2 tsp lime juice
pinch sea salt

1/3 cup coconut yogurt
1/2 tsp lime juice
pinch sea salt


  • Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender.
  • In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.
  • Prepare guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
  • Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
  • Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.