If you’re craving a snack or light meal that’s bursting with flavor and totally nourishing, you’re going to love this Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe. It’s one of those dishes I turn to when I want something comforting yet vibrant — crispy sweet potato skins packed with a spicy, savory filling. Trust me, once you try these, you’ll want to make them on repeat!

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Why This Recipe Works

Balanced Flavors: The sweetness of the potatoes pairs perfectly with spicy jalapeños and smoky paprika, creating a deliciously harmonious bite.
Texture Contrast: Crispy potato skins combined with a creamy, cheesy vegan filling offer a delightful mouthfeel.
Plant-Based Protein: Black beans add a hearty protein boost making this recipe feel more substantial and satisfying.
Versatility: Easily customizable with whatever veggies or toppings you have on hand, making it a great kitchen-friendly option.

Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables, vegan sweet potato skins, plant-based stuffed sweet potatoes, healthy vegan snack, savory vegan appetizer - Five stuffed sweet potato halves sit arranged on white parchment paper over a white marbled surface. Each sweet potato is filled with bright orange mashed sweet potato mixed with black beans and topped with melted light-colored cheese and crispy brown coconut flakes. Fresh green chopped parsley is sprinkled over the potatoes, adding a lively touch. Around the potatoes, there are lime wedges and extra parsley. A small white bowl holds fresh green parsley leaves, while a small gray bowl contains creamy white sour cream garnished with parsley. A striped cloth napkin lies near the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe plays a part in creating a cozy yet vibrant dish. Whether you’re shopping at the market or checking your pantry, these components come together in a way that’s both comforting and exciting on your plate.

Sweet Potatoes: Your base for the skins and a rich, naturally sweet flavor that balances the spices beautifully.
Onions: They bring savory depth and sweetness when sautéed.
Garlic: Adds a punch of aromatic warmth that amps up the savory notes.
Bell Peppers: Offer a fresh crunch and vibrant color to the filling.
Diced Tomatoes: Add juicy acidity to brighten the filling.
Black Beans: Packed with protein and fiber, they make these skins more filling.
Vegan Coconut or Greek Yogurt: Gives creamy tanginess without dairy, perfect for moisture and flavor.
Vegan Mozzarella Cheese Shreds: Melts perfectly, giving you that indulgent cheesy feel.
Sea Salt & Black Pepper: Essential seasoning to enhance all the flavors.
Paprika: Brings smoky warmth that pairs beautifully with sweet potato.
Jalapeño: Adds a spicy kick, but you control the heat level!
Lime: A final squeeze brightens everything and ties the flavors together.
Olive Oil: Helps crisp up the skins and sauté the veggies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m all about making a recipe your own, and this Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe is a fantastic canvas. I often switch up the veggies depending on what’s fresh or what I have in the fridge.

Spice Level: I like mine with a medium heat thanks to jalapeño, but if you prefer milder, just skip it or remove the seeds.
Cheese Options: Sometimes I swap vegan mozzarella for shredded vegan pepper jack for a smokier taste or go cheese-free for a lighter bite.
Veggie Swap: Roasted corn or zucchini chopped small works great in place of the bell peppers for added sweetness or texture.
Herbs: Fresh cilantro or green onions add a fresh punch after baking – I highly recommend trying them on top!

Step-by-Step: How I Make Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe

Step 1: Bake the Sweet Potatoes to Perfection

Start by preheating your oven to 375°F. While that warms up, poke your sweet potatoes a few times with a fork (important so steam can escape). Place them directly on the oven rack or a baking tray and bake for 45 to 50 minutes until you can easily pierce them with a fork. This slow bake brings out their natural sweetness and softens them just right for scooping.

Step 2: Prepare the Flavorful Filling

While the potatoes cool a bit, heat a teaspoon of olive oil in a pan over medium heat. Toss in your onions, garlic, bell peppers, and diced tomatoes. Cook for about 8 minutes until everything softens and the flavors start melding — the kitchen will smell amazing! Then, scoop the sweet potato flesh into a bowl and add your sautéed veggies, black beans, vegan yogurt, cheese, salt, pepper, paprika, and finely chopped jalapeño. Stir it all up and set it aside. This filling is creamy, hearty, and bursting with layers of flavor.

Step 3: Crisp Up the Potato Skins

Rub the bottoms of your hollowed sweet potato skins with the remaining olive oil — this helps them turn irresistibly crispy. Flip them over (skin side down) on a baking tray and pop them back in the oven for about 5 to 10 minutes. You’ll notice a nice golden crunch forming, which gives a beautiful texture contrast to the soft filling.

Step 4: Stuff and Bake to Melted Perfection

Remove the crisped skins from the oven, then generously fill each one with your black bean-and-vegetable mixture. Sprinkle the remaining mozzarella shreds over the top and bake again for 10 to 15 minutes until the cheese melts and bubbles. This step seals in the creamy filling and brings everything together in one comforting bite.

Step 5: Garnish and Serve

Once out of the oven, I love topping mine with a sprinkle of coconut bacon or even some fresh cilantro (if you like). Serve with a dollop of vegan yogurt and a fresh squeeze of lime — that citrus zing adds just the right finishing touch. Then dive in and enjoy!

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Pro Tips for Making Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe

Don’t Over-Scoop: Leave a thin layer of sweet potato in the skins to keep them sturdy and avoid tearing during baking.
Patience with Baking: Let the sweet potatoes cool slightly before scooping — handling them too hot can be tricky and you might burn your fingers!
Crisp the Skins Well: Oil and an extra bake before filling makes all the difference for that perfect crunch.
Customize Your Cheese: I’ve found that using a high-quality vegan mozzarella really amps up the final melty gooey factor, so choose wisely.

How to Serve Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe

Garnishes

I typically garnish mine with a drizzle of vegan coconut or Greek yogurt, a few sprigs of fresh cilantro, and a squeeze of lime juice. The tang from the yogurt cuts through the richness, and cilantro adds a lovely herbaceous pop. Coconut bacon on top adds a smoky crunch if you’re in the mood!

Side Dishes

These skins go great with a simple leafy green salad tossed in citrus vinaigrette or a tangy slaw for added crunch. On cozy nights, I love pairing them with some black bean soup or even just a light avocado and tomato salad on the side.

Creative Ways to Present

For parties or gatherings, I like arranging the sweet potato skins on a beautiful platter and sprinkling chopped green onions and pomegranate seeds on top for festive color. You can also serve the filling and skins separately allowing guests to build their own — always a fun interactive touch!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to four days. Before serving again, I pop them in a preheated oven at 400°F for about 10 minutes — this crisps up the skins again beautifully, which microwaving often can’t achieve.

Freezing

Freezing works well too. I wrap individual skins in parchment and place them in a freezer bag — they stay good up to three months. When ready to eat, thaw overnight in the fridge and reheat in the oven to get that lovely crispness back.

Reheating

Oven reheating is my preferred method for reheating leftovers. It keeps the skins crispy and the filling warm without drying it out. Just avoid the microwave if you want to keep the textures just right.

FAQs

Can I make this Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe ahead of time?

Absolutely! You can prepare the sweet potatoes and filling in advance, store them separately in the fridge, and assemble and bake right before serving for maximum freshness and crispiness.
What if I don’t have vegan mozzarella? Can I substitute it?

You can use any good melting vegan cheese you like, or skip it altogether for a lower-fat option—adding a sprinkle of nutritional yeast before baking adds a cheesy flavor punch.
How spicy does this recipe get? Can it be mild?

The jalapeño adds a moderate kick, but you can adjust or omit it to suit your heat preference. Removing the seeds will reduce spiciness considerably.
Can I use canned black beans for this recipe?

Yes! Just rinse and drain canned black beans before adding to the filling to ensure they don’t add too much moisture.

Final Thoughts

This Loaded Vegan Sweet Potato Skins with Black Beans and Vegetables Recipe has become a go-to comfort food for me whenever I want something filling, flavorful, and nourishing without fuss. It’s a fantastic way to get cozy, enjoy plant-based protein, and feel excited about veggies. I hope you get to try it soon — because trust me, friends will be asking for seconds!