Experience the perfect blend of flavors with vegan taco stuffed sweet potatoes. They are a delicious and nutritious twist on traditional Mexican cuisine.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
If you're craving a hearty and wholesome vegan meal, stuffing sweet sweet potatoes might just be the answer. These versatile spuds are not only delicious but also pack a nutritious punch.
Whether it's savory chicken-stuffed sweet potatoes or vegetarian options, the possibilities are endless. Plus, they're a breeze to whip up, making them perfect for any occasion. You can even cook the sweet potatoes in the air fryer to speed things up.
Ready to discover the delightful world of stuffed sweet potatoes? Let's dive in and explore how these humble tubers can transform into a delectable and satisfying dish.
Reasons to Love this Recipe
- Balanced meal. When stuffed with a mix of proteins, vegetables, and healthy fats, sweet potatoes can create a well-balanced and satisfying meal.
- Easy to make. You just need to bake the sweet potato and stuff it with a simple filling made with canned beans and corn.
- Nutrient-rich. Sweet potatoes are rich in vitamins, minerals, and fiber, making them a nutritious base for a meal.
The plant-based taco stuffing filling is made with a seasoned blend of black beans and corn. Canned beans and corn are used for convenience.
Here's what you'll need to make this recipe:
- large sweet potato
- olive oil
- canned black beans
- canned corn
- chopped green onions
- chili powder
- minced garlic
- lime juice
- chopped cilantro
Scroll down to the recipe card for quantities used.
Preheat the oven to 400°F. Then prepare the potatoes and filling by following these simple step-by-step directions.
Poke holes in the sweet potato with the tines of a fork. Drizzle the sweet potato with olive oil, and place into a baking sheet. Bake for 45-50 minutes, until fork tender.
When the potatoes are done, let cool until able to handle. Slice the sweet potato in half lengthwise, and scoop out the inside, leaving a small amount of flesh around the edges.
Add corn, green onions, chili powder, garlic, cumin, paprika, black beans to a mixing bowl.
Squeeze lime juice into the mixing bowl. Stir in cilantro and salt to taste.
Spoon the filling into the sweet potato halves and serve.
Hint: After baking sweet potato, stuff each half generously with the flavorful vegan taco mixture, making sure to distribute it evenly in each boat.
You can easily customize the filling in this stuffed sweet potato recipe to suit your taste preferences or dietary needs. Here are some ideas you can try.
- Spicy - add some diced jalapeños or a sprinkle of red pepper flaces to the taco filling.
- Creamy - incorporate mashed avocado into the filling
- Protein - try chickpeas, tofu, or tempeh if you don't like black beans.
Top tip: Before you bake sweet potatoes, they must be pricked with a fork. This simple step is crucial as it prevents the potatoes from bursting open during cooking. By creating small holes on the surface of each potato, steam can escape as they bake, preventing any messy explosions in your oven.
- It's essential to select a sweet potato that is on the larger size. This ensures that the filling will fit inside both halves.
- The cooking time sweet potatoes varies based on the size and thickness. Larger or thicker sweet potatoes will naturally require more time in the oven than smaller or thinner ones. It's important to adjust your cooking time accordingly.
For added crunch, you can serve your stuffed sweet potato with baked tortilla strips. You can also add toppings like diced tomatoes, shredded lettuce, avocado slices, and a dollop of dairy-free Greek yogurt.
You can drizzle on a vegan-friendly sauce if you want to add more flavor. A cashew cream sauce can bring a decadent element, while a cilantro lime crema can bring freshness to each bite. For those who prefer heat, a spicy chipotle aioli made with plant-based mayo is an excellent choice
Once cooled, carefully remove any remaining filling from the sweet potatoes and place them in an airtight container. Store the black bean and corn filling separately in another airtight container. This will help prevent sogginess and allow for easy reheating later. Leftovers should be eaten within a few days for the best taste and quality.
When ready to enjoy your vegan taco stuffed sweet potato, reheat the sweet potatoe in the microwave or stovetop. Then, assemble your tacos by stuffing the reheated sweet potatoes with the black bean and corn filling.
Yes! You can pre-bake the sweet potatoes and prepare the stuffing ahead of time. Store them separately in the refrigerator until you're ready to assemble and bake them.
Properly stored leftovers can last in the refrigerator for 3-5 days.
Want to try more vegan recipes for one or two people? Here are some of my other favorites:
- Ratatouille is delicious French-inspired vegetable stew
- Roasted cabbage steaks are warm and comforting.
- Vegan oatmeal cookies are baked without eggs.
- Broccoli and tofu stir fry is a tasty dinner idea for vegetarians.
- Vegan Mexican rice makes a great side dish or light meal.
Vegan Taco Stuffed Sweet Potatoes
- 1 large sweet potato washed and patted dry
- 2 tablespoons olive oil
- ½ cup black beans drained and rinsed
- ½ cup canned corn drained
- ¼ cup green onions chopped
- ½ teaspoon chili powder
- 1 teaspoon minced garlic
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1 tablespoon lime juice about half a lime
- 2 tablespoons cilantro chopped
- salt to taste
- Preheat the oven to 400°F, and poke holes in the sweet potato with the tines of a fork.
- Drizzle the sweet potato with olive oil, and place into a baking dish.
- Bake for 45-50 minutes, until fork tender.
- Let the sweet potato cool until it is cool enough to handle.
- Slice the sweet potato in half lengthwise, and scoop out the inside, leaving a small amount of flesh around the edges.
- Stir together the black beans, corn, green onions, chili powder, garlic, cumin, paprika, lime juice, cilantro and salt to taste in a mixing bowl.
- Spoon the filling into the sweet potato halves and serve.