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Taste Maker: Black Bean Stuffed Sweet Potatoes

This is a great nourishing, gluten free dish to warm you up this winter!

Black Bean Stuffed Sweet Potatoes


  • 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

  • 1 clove garlic diced

  • 1/2 lime juiced

  • 2 tsp olive oil

  • 1/4 tsp sea salt

  • pinch pepper

  • pinch chili flakes


  • Preheat oven to 400F. 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.

  • Cut sweet potatoes in half and fill with black bean medley. Top with your favorite guacamole and enjoy!

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