Slow Cooker Black Bean Stuffed Sweet Potatoes (5-Ingredients!)
Black bean stuffed sweet potatoes just got easier because now you can make them in the slow cooker, with just 5 simple ingredients, and without chopping or pre-cooking! Yes, easy recipes like this one are my specialty, so let me show you how easy fresh & filling slow cooker meals can be.
5 star review
“Have made this meal several times and my family loves it…so easy too! Usually just serve a salad on the side and we are very satisfied. Thanks for a hearty but healthy easy slow cooker recipe.”
– Philamina
One Pot Black Bean Sweet Potatoes = The Ultimate 5-Ingredient Vegetarian Recipe!
Don’t you just love a one-pot meal? I know I do, especially when that meal can be prepared in the slow cooker! Since creating the one-pot recipe Slow Cooker Buffalo Chicken & Sweet Potatoes I’ve been playing around with a vegetarian sweet potato recipe and this one hits it out of the park.
If you’re a fan of hearty, satisfying vegetarian meals – this vegan sweet potato recipe is really going to hit the spot. My favorite part of this recipe is how easy the prep is. Simply stir together a few pantry ingredients, plop in a few sweet potatoes, cover, and walk away.
I like to use jarred chunky salsa for this recipe (rather than fresh refrigerated salsa), since it’s thicker and creates a more hearty sauce for the black beans. As a bonus, if you keep jarred salsa and canned black beans in your pantry you can whip this recipe up without adding many additional items to your grocery list, making it super easy and affordable, too.
Of course, what makes this one really special are the toppings. Feel free to add whatever toppings you love to create a one-of-a-kind sweet potato masterpiece! To make it a super easy vegan slow cooker recipe, top with my 4-ingredient guacamole, cilantro, chopped onion, and plant-based sour cream + cheese. My family loves it with extra hot sauce, pickled jalapeños, and plenty of sour cream.
A Few Serving Ideas
If serving picky eaters, you can serve the sweet potatoes sprinkled with a little salt and the black beans separately in bowls. To turn this simple recipe into a special occasion dinner, make a DIY sweet potato bar with all the toppings. Encourage each person to create their own sweet potato masterpiece!
This Recipe Is…
Dairy FreeGluten FreeNut FreeVeganVegetarian
Slow Cooker Black Bean Stuffed Sweet Potatoes (5-Ingredients!)
Ingredients
- 2 (15-oz) cans black beans, drained and rinsed
- 1 ⅓ cup chunky salsa, see notes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 cup water
- 2 medium sweet potatoes, or 4 small, scrubbed
Equipment
Instructions
- In the base of a 6-quart slow cooker, stir together the beans, 1 cup salsa, garlic powder, smoked paprika, water and salt. Place the sweet potatoes on top of the bean mixture.
- Cover and cook on low for 6 hours or high for 4, or until the sweet potatoes are tender and cooked through.
- Carefully remove the sweet potatoes, slice in half, and serve topped with the black beans, the remaining salsa, and any other toppings you like.
Notes
- I like a jarred chunky salsa for this recipe rather than refrigerated fresh, since it creates a thicker sauce for the beans. Use mild, medium or hot, depending on your preference for spice.
- Don’t forget the toppings for this one! For vegan sweet potatoes, you can’t go wrong with my 4-ingredient guacamole. Or pile on the sour cream, cheese, chopped scallion, sliced avocado, chopped cilantro, pickled or fresh jalapeño, shredded cabbage, and fresh lime wedges for squeezing.
- All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.
Nutrition Information:
This looks delicious! The recipe says that the salsa should be "divided." How much do we put in the slow cooker, and how much do we save for later?
Lora, good catch! 1 cup of salsa goes in with the beans, and the rest is set aside for topping. I updated the recipe. Hope you enjoy!
It sounds delicious. I just started it cooking. I’m wondering–do you have the nutritional content? Thank you.
Hope you enjoyed this one, Bev! I am not able to provide nutritional information for recipes.
I have made this often and it’s excellent.
🙂
I have made this recipe many times in the past few months. My husband prefers regular russet potatoes so I use one of each and it turns out beautifully. Great vegetarian main dish! Thanks!
Marisa, love that you adapted this one to fit your family’s tastes!
Robyn, I have been following you throughout lockdown and love your weekly email. I found this recipe recently and created it last night. My family loved it.
So many different flavours. We used, grated Cheese, sour cream, homemade guacamole, lettuce, chopped spring onion and chillis for toppings. Two teens that can be fussy, loved the items I left out for toppings and ate all on their plate. My husband loves his chillis and was able to add as much as he wanted. Great way to get the family eating better. They all want me to make it again soon. I’m sure I can find a variation on your site and I’m already looking.
Thanks for all that you do.
A new friend from sunny Poole, Dorset, UK
Katharine N
Katherine, thank you so much for this great review, I’m so happy to hear you’ve been enjoying this recipe and that it’s a hit with your family! Love those topping ideas, too. Cheers!
Simple! Quick! And delicious!
Yay, so glad you enjoyed this one! Thanks so much for leaving a review!
This was excellent. Could you add rice to it and by that I mean add rice to crockpot at the beginning?
Hi John, I haven’t had great luck adding rice in at the beginning, as I find it can become overcooked and gummy, or inconsistently cooked. I think rice would be a great addition, but probably best to cook it separately!
There’s no nutritional information for this recipe. All I need is the carb count.
Thanks for these great recipes!
Hi David, I’ve added the nutrition info for you. Keep in mind the carb count will vary depending on the size of sweet potato you use. I hope you enjoy!
LOVE THIS! Will be adding it into my rotation. I used a medium salsa and ended up making a homemade jalapeno ranch to top with the other veggie. So simple to make and incredibly delicious!
Skie, yay, so happy to hear it’s a hit! Love the idea of topping with jalepeno ranch. Yum! Thanks for sharing your tips and for leaving a reivew!
Have made this meal several times and my family loves it…so easy too!
Usually just serve a salad on the side and we are very satisfied.
Thanks for a hearty but healthy easy slow cooker recipe.
Philamena, wonderful to hear this one has been a hit with you and your family. Thanks so much for taking the time to leave a review!
This has become one of my most frequently used “meatless Monday” meals. I love it. I make the same taco slaw that I use for fish tacos and I eat that on top of it. Thank you for the easy and delicious recipe!
Bre, I love that this is one of your go-to “meatless Monday” meals and that you top with the taco slaw. Yum! Thanks so much for sharing your thoughts. 🙂
I have a large slow cooker and would like to double the recipe. Do you think I should just double all of the ingredients? Any change to cooking time? Thank you!
Tamara, as long as you can get the sweet potatoes in an even layer you should be fine. If they overlap too much you do run the risk of them cooking unevenly, but otherwise you should be good to double the ingredients. You don’t need to double the cooking time, but rather allow a bit of extra time for the slow cooker to come to temp since it’s fuller. I usually allow and extra 30-60 minutes when doubling a recipe, so consider that a jumping off point!