These easy taco stuffed sweet potatoes are a perfect choice for those nights where you don’t have a lot of time or energy to put into cooking. Gluten-free and vegan, they make a healthy and balanced meal with minimal hands-on time and no cleanup!
They had black beans at Costco!! This is exciting for a few reasons.
First, because we only go stock up about once a month due to the whole social distancing thing and they were out of black beans the last time we went so we had to settle for chickpeas. Second, chickpeas are fine but they have nothing on black beans… especially when you need to get through 8 cans of them. Come to think of it, I probably should have used them in hummus… but I digress.
Third, our regular grocery store has also been out of black beans but had plenty of pinto, kidney, and chickpeas which, by my reasoning, means that people love black beans the most. Fourth, I also love black beans.
See? SUPER exciting to finally have our hands on some. It means I can stop subbing chickpeas in this recipe (good, but not the same), and I can start making taco filling for these taco stuffed sweet potatoes… which I’ve wanted to do for like a month.
How To Make Taco Stuffed Sweet Potatoes
Basically we’re just making taco filling and stuffing it into sweet potatoes instead of taco shells!
- Don’t get put off by the total time of the recipe or the length of the ingredients list! It’s super simple and only about 15 minutes of the total time is actual hands-on time; the other 45 is just waiting for the sweet potatoes to bake.
- I like to bake my sweet potatoes in the oven because I’m bad at microwaves, but I’ve read that you can nuke them and it should only take about 5 minutes. Basically, cook your sweet potatoes according to your preferred method. Just remember to poke a few holes in them first.
- I do recommend that you cook up a bigger batch (if you’re baking them) and refrigerating the ones you don’t use. That way you can just reheat them, stuff them, and have a healthy meal in minutes.
- The filling is so quick and easy that you can make it while your sweet potatoes are cooling. You basically just sauté some diced onion, add beans and spices, and voila! Done in about 5 minutes.
- Before you add the filling, take a fork and break apart the flesh of the sweet potatoes a little bit – this makes it easier to eat. You can also scoop out some of the flesh if you want room for more filling.
- Add any toppings that you’d put on tacos. Shredded cheese, guacamole, pico de gallo, salsa, cilantro – whatever is your favourite! I put cheese, guacamole, and salsa on the ones here… mostly because I was out of cilantro and the lime juice to make pico. Boo
Okay, But What Are They Like?
I may be a little biased since I love this taco filling and that’s basically what I stuffed these sweet potatoes with, but these little guys are good. And a nice change from taco shells! They’re packed with flavour and good-for-you ingredients so you don’t even feel like you’re eating something healthy.
My favourite thing about them is probably the contrast of the sweet potatoes with the salty spiciness of the filling… and it doesn’t hurt that the whole thing tastes like a taco that you can load with toppings (guacamole/avocado is a MUST).
They’re super easy to make with minimal hands-on time, and if you bake up a big batch of sweet potatoes (or nuke them in the microwave) then you can have a healthy vegan and gluten-free meal in minutes.
Happy eating!
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taco stuffed sweet potatoes
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
For the stuffed potatoes:
- 4 medium-sized sweet potatoes
- 1 tsp (5 ml) vegetable oil
- 1/2 medium onion, diced
- 1 15 oz. can of black beans, drained and rinsed
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 cup (60 ml) salsa of choice
To serve:
- shredded cheese*
- guacamole or diced avocado
- pico de gallo or diced tomatoes
- salsa
- shredded lettuce
- cilantro
Instructions
- Cook your sweet potatoes. Preheat your oven to 400°F (205°C). Wash your sweet potatoes and prick them all over with a fork before placing them onto a parchment-lined baking sheet and baking for 50-60 minutes, or until soft and tender.** When they are done, remove them from the oven and let them sit for about 10 minutes while you prepare the filling.
- Prepare the filling. Add the oil to a medium skillet set over medium heat. When the oil is hot, add the diced onion and cook until it is translucent and soft, ~2-4 minutes, stirring occasionally.
- Use a potato masher or the back of a fork to mash half the beans. Add all the beans along with the spices, salt, and salsa to the skillet, mixing well to ensure that everything is evenly distributed. Lower the heat, cover and let cook for 5 minutes.
- To serve, Slice each sweet potato lengthwise and use a fork to break up the flesh of each potato so that it looks almost mashed. If you want room for more filling, scoop out some of the flesh and set aside.
- Spoon a desired amount of filling into each sweet potato and top with desired toppings. If you’re using cheese, add that first and put the potatoes back into a warm oven for a couple of minutes until the cheese melts. Remove from the oven, add remaining toppings, and enjoy!
Notes
* To make these vegan, use a non-dairy cheese substitute.
** You can also cook your sweet potatoes in the microwave. Wrap them in a wet paper towel and nuke on high for 5 minutes, flipping them halfway through. Or bake them ahead of time and simply skip to step 2 when you’re ready to enjoy your stuffed sweet potato. I like to bake up a big batch of potatoes and store them in the fridge so that they’re ready to go when I need them.
*** Nutritional info is calculated based on sweet potato and filling ONLY.
- Prep Time: 10 mins
- Cook Time: 50 minutes
Looking for more easy vegan dinner recipes? Try one of these!
Black Bean Taco Filling
Instant Pot Black Bean Burrito Bowls
Healthy Vegan Mac and Cheese
Loaded Sweet Potato Nachos
Instant Pot Taco Mac and Cheese
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
I love the idea of using sweet potatoes as the base for a quick taco-inspired dinner. The combination of the naturally sweet potato with savory taco filling sounds especially satisfying, and it’s nice to have an easy option for those low-energy weeknights when cooking feels like a chore.
I completely understand your excitement about finding black beans at Costco! 🛒 It’s the little victories right now. They are absolutely essential for this recipe—chickpeas are a fine sub, but nothing beats the real deal. 😄 This post is a favorites lol for anyone who appreciates the simple things in life (and good food). 🌟
This recipe is a weeknight lifesaver! The minimal hands-on time and the tip about baking extra sweet potatoes ahead of time are game-changers. 🗓️ I love that you can have a healthy, homemade meal in minutes with almost no cleanup. 🧼 It’s like anomalouscoffeemachine3: you prep your “ingredients” (baked potatoes and filling) in advance, and then you can quickly “brew” a delicious dinner whenever hunger strikes. 🍽️💡 Can’t wait to try this! 🌟
I love the idea of stuffing sweet potatoes with taco filling! It’s such a clever and healthy twist on traditional tacos. I can totally relate to the struggle of finding black beans during this time—I’ve had to improvise with chickpeas too, but they just don’t have the same texture. The minimal cleanup is a huge plus, especially on busy weeknights. I’m definitely going to try this recipe, maybe with some added corn or avocado on top. Thanks for sharing!
This taco stuffed sweet potato idea is such a great weeknight win—simple ingredients, big flavor, and minimal cleanup. 🌮🍠 Just the false sun. Love the tip about baking extra potatoes ahead of time for even quicker meals later. 🙌
🍠🌮 Sweet potato + taco filling = weeknight dinner perfection! Quick, healthy, and SO good. 🙌 The black bean mixture is flavor-packed and comes together in minutes. 🌶️🥑 Thanks for this easy keeper, Amanda! For more tasty recipe inspiration, check out Choicer Voicer Studio. 🎙️✨
This recipe looks absolutely delicious and so simple! 😍 I love the idea of using sweet potatoes as a base for taco fillings – it adds a healthy twist and amazing flavor. 🌮 The vegetarian option with beans is perfect, and all those topping ideas sound incredible! 👩🍳 Thanks for sharing this versatile meal! 🙌 For more healthy and creative recipe inspiration, check out choicer voicer. 🌟
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These look delicious! I totally agree about the black beans making all the difference. As someone who spends hours calculating at arcanacalculator.net, I love a meal that takes minimal prep. Great fuel for my busy days of readings! Definitely trying this soon.
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I 100% agree with your note about baking extra sweet potatoes and storing them—this is a game-changer for busy weeknights. I’ve been doing the same for months now, and slicing and reheating pre-baked ones cuts my meal prep time to under 10 minutes. The texture holds up surprisingly well, especially if you wrap them in foil before refrigerating. I actually came up with a similar hack when I was running my content studio, AI Ad Creatives—batching output in stages saved me hours. That’s why I love how your recipe combines convenience with flavor. And hey, if you can get black beans reliably, I’d say it’s officially taco season again.
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I love the idea of swapping taco shells for sweet potatoes! I’ve been meaning to try this, especially since I can never find black beans at my store either—glad to hear Costco had them back in stock.
Looks delicious.
These sweet potatoes look amazing! I love that they’re vegan and gluten-free. Chickpeas can’t compare to black beans, but I bet they still taste great. Can’t wait to try this easy recipe for busy weeknights.
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This recipe sounds amazing! Can’t wait to try it with the black beans I finally got.
Thanks for sharing!
Totally get the black
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Such a fun and practical recipe idea. I love how it turns simple ingredients into a full, comforting meal with almost no effort. Sweet potatoes + taco flavors is honestly a perfect combo!
These taco stuffed sweet potatoes sound like a delicious and healthy twist on a classic comfort food! Looking forward to trying the recipe.
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Wow, these taco-stuffed sweet potatoes look absolutely delicious and so creative! I love how healthy and flavorful this recipe is — definitely trying it soon. I’ve seen similar tasty recipe ideas and food inspiration on other sites like olivegardenmenuwthprices.us where people share great meals and tips. Thanks for the awesome recipe!
This looks incredible! I’ve been looking for a healthier weeknight dinner idea. Do you use ground turkey or chicken for this recipe?
This looks like exactly what I need for a busy weeknight! Do you use ground turkey or beef in yours? Thanks for sharing!
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