Mexikanische gefüllte Süßkartoffeln (vegan)

Delicious, fast and easy stuffed sweet potatoes with fresh and healthy ingredients such as black beans, tomatoes, corn, avocado, red onion, lime juice and cilantro. Plus chopped pickled jalapeño for a little spice. A incredibly simple and delicious combination! One that will get you hooked!

Tender, oven-baked sweet potatoes are fully loaded with what you could consider it a chunky black bean salsa. It has lots of the elements of a pico de Gallo salsa — lime juice, onions, cilantro and tomatoes — however there is also black beans, sweet corn and avocado. And, rather than using fresh chilies, it uses chopped pickled jalapeño which give it an extra depth of flavour and subtle hint of spice. A delicious combination that isn’t just limited to sweet potatoes! You can also serve this black bean salsa with a filet of salmon or use it as a topping for tacos.

Black Bean Salsa

Stuffed sweet potato ingredients

Sweet potatoes: I recommend buying organic sweet potatoes if possible as they simply taste better and tend to have less water content and a more concentrated flavour. Plus their skin is edible! I choose medium sized potatoes. The shape doesn’t really matter, however, slimmer longer potatoes will cook faster than round ones. Also, be sure to buy similar shapes and size so that cooking time is relatively the same.

Black beans: Since this makes the perfect weeknight meal, I like to use a can of drained and rinsed black beans. Of course, you can also use dried beans cooked from scratch, however some planning ahead is required.

Vegetables: You’ll need a mix of sweet cherry tomatoes, corn (I like to use frozen corn and thaw it) cilantro, red onion, and garlic. You could also add diced red bell pepper, if desired.

Lime: Fresh squeezed lime juice is a must as it brightens all the flavours.

Avocado: Rather than making guacamole to serve on top, I like to add diced avocado to the black bean and tomato mixture.

Pickled jalapeño peppers: Perfect for adding a zip to any dish, thanks to their brillant aroma and flavour. Just one tablespoon adds a subtle amount of heat without overdoing it.

Vegan Mexican-Style Stuffed Sweet Potatoes with Black Bean Salsa

How to make Stuffed Sweet Potatoes

The first step in preparing stuffed sweet potatoes is baking the potatoes. Here’s how it’s done:

Preheat the oven to 400°F/200°C. Use a fork to poke holes into the sweet potatoes, then set them on a baking sheet lined with parchment paper. This is important as the potatoes will leak a little of their juices as they bake. Roast for 45 to 60 minutes (depending on size), until tender when pierced with a fork. It’s that easy! There’s no need to wrap them in foil or coat them in oil (unless you want the skin to crisp up).

Mexican-Style Stuffed Sweet Potatoes

If you love sweet potatoes, you might also like these recipes:

Mexikanische gefüllte Süßkartoffeln (vegan)
5 from 1 vote

Stuffed Sweet Potatoes - Mexican Style (vegan)

Stuffed sweet potatoes with fresh and healthy ingredients such as black beans, tomatoes, corn, avocado, red onion, lime juice and cilantro. Plus chopped pickled jalapeño for a little spice.
Course Main Course
Category TexMex, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 337 kcal
Autor Elle


  • 4 medium sweet potatoes
  • 1 x 400 g can black beans, strained and rinsed
  • 200 g cherry tomatoes, diced
  • 1/2 cup corn kernels (65 g)
  • 1 avocado, diced
  • 1 small bunch cilantro, chopped
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 1/2 limes, freshly juiced
  • 1/2 tablespoon olive oil
  • 1 tablespoon finely chopped pickled jalapeño peppers
  • sea salt and freshly ground pepper, to taste


  1. Preheat oven to 400°F/200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
  2. Use a fork to pierce the sweet potatoes on all sides. Bake for 45-60 minutes, or until fork tender. Check them after 45 to 50 minutes. You’ll know they’re done when you can easily pierce the potato with a fork.
  3. In a medium bowl, combine the black beans, tomato, corn, avocado, cilantro, red onion, garlic and jalapeño peppers. Drizzle over the lime juice and olive oil and sprinkle with salt and pepper. Stir to combine. Taste and adjust if necessary by adding more salt, lime juice or pepper.
  4. When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to mash the inside of each potato a little bit, then top each with some of the black bean filling. Serve and enjoy!


  • I like to use frozen corn kernels for their fresh flavour. Simply allow them to thaw before adding them to the black bean salsa. Otherwise, feel free to use canned corn (strained) or fresh steamed or roasted corn.
  • Preparing the sweet potato for baking: It’s important to poke holes in the sweet potato so that steam can escape. Otherwise, the moisture inside the potato will build up as it becomes steam and can cause them to explode.

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