How to Make...

Easy Mexican Stuffed Sweet Potatoes

Make these Mexican Stuffed Sweet Potatoes for your next meal! Vegan-friendly, gluten-free, and super easy.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Scale:


  • 46 medium sweet potatoes
  • 14 oz canned black beans
  • 14 oz canned corn (or frozen)
  • 1/2 medium yellow onion, chopped
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • salt & pepper to taste
  • cilantro, about 1/2 cup chopped


  • GoAvo Spread
  • shredded cheese, if not vegan
  • cilantro
  • fresh pico


  1. Preheat oven to 400F. Using fork, poke about 6 holes in potatoes, place directly on oven rack with foil lining bottom rack, or use lined baking sheet. You may also place potatoes directly on grill. Bake for 45 minutes to 1 hour, until soft.
  2. While the potatoes are baking, make your stuffing: In a medium-large skillet, cook down garlic and chopped onion for about 5 minutes. Add in black beans, corn, and spices. Combine and cook over medium heat for about 10 minutes, then stir in chopped cilantro. Remove from heat and cover with foil until potatoes are done.
  3. Once potatoes are ready, slice down the middle and start stuffing! Top with fresh pico, more cilantro, and GoAvo spread!

Recipes Notes:

-Not vegan? Feel free to add your favorite lean meat for more protein!

You may have left over black bean & corn stuffing if only making 4 potatoes. Store leftovers in container in fridge and use on top of salads, nachos, in wraps, and more!

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 232
  • Sugar: 10g
  • Sodium: 268mg
  • Fat: 1g
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 46g
  • Fiber: 9g
  • Protein: 8g
  • Cholesterol: 0mg