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Vegan Tex-Mex Stuffed Sweet Potatoes

These easy vegan tex mex stuffed sweet potatoes take just 30 minutes to make are super filling. Mostly made from pantry items, budget friendly, and Top 8 Allergen Free. 
Course Main Course, Side Dish
Cuisine American, Mexican
Keyword dairy free dinner, dairy free main course, dairy free recipes, dairy free side dish, vegan main course, vegan recipes, vegan side dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 236kcal
Author LarishaBernard


  • 2 tbsp olive oil (sub for veg stock if oil free)
  • 4-6 small sweet potatoes (2 in width - bigger potatoes will need longer cook time)
  • 1 Red Bell Pepper, diced
  • 1 Red Onion, diced
  • 4 Garlic cloves, minced
  • 1 tsp Cumin
  • 1 tbsp Taco Seasoning
  • 1 1/2 cups Vegetable Stock
  • 14.5 oz can of Fire Roasted Tomatoes
  • 14.5 oz can of Black Beans, drained and rinsed
  • 14.5 oz can of Corn, drained and rinsed

Optional Toppings

  • Limes
  • Cilantro
  • vegan cheese or sour cream
  • diced tomatoes
  • avocado


  • Poke holes into sweet potatoes.  Then, place 1 cup water and the trivet Instant Pot. Place sweet potatoes onto the trivet. 
  • Put instant pot lid onto the body and close the lid.  Make sure that the pressure valve is sealed. Then, press manual and cook on high pressure for 15 minutes.
  • Chop the red pepper, onions, and garlic.
  • Pour oil or veg stock into a skillet over medium heat. Add in onions and peppers, cooking 3 minutes or until translucent. 
  • Throw in the garlic and sauted for 1 minute. 
  • Add cumin and taco seasoning. Stir together. 
  • Add tomatoes, corn and beans.  Stir together again.
  • Let cook until heated through. Turn off and wait for sweet potatoes to be done. 
  • When the time goes off, let the pressure naturally release for 10 minutes then move valve to release.  *If you are not sure about this, please read your manual. 
  • Slice a slit into the top of the sweet potato and then fluff up the sweet potato.  Add some of the skillet mixture onto the potato. 
  • Add any additional toppings like lime juice, cilantro, vegan cheese or sour cream, salsa and more. 



*See post for notes about Top 8 Allergies.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
**Stove Top method written in post.


Serving: 1serving | Calories: 236kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 348mg | Fiber: 6g | Sugar: 5g | Vitamin A: 946IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 2mg