Baked Sweet Potato With Mexican Black Beans, Spinach, Guacamole And Vegan Sour Scream

One of my favourite things to do as a plant based eater is to make modern, updated versions of “student staples”.  One of the cheapest meals on the planet is a baked potato with baked beans. As a student back in London, I used to eat this 3 or 4 times a week! I wanted to update itwith a more modern (open minded) palate, so I decided to make a Mexican version of the classic.

First up, I switched the potato to a sweet potato, as I believe it compliments Mexican food better. The beans are replaced with black beans and I have gone the Tex-Mex route of making them in a quick, tangy, smoky sauce.

You can’t have Mexican food without a good guacamole so that is going in too.

You can’t have a Long Player Kitchen dish without me hiding some greens in there either. Spinach gets the call up here, which also provides a nice texture difference to the softer sweet potato.

Finally, you will need a batch of my vegan sour cream that you can pour over the top.

This is a stayer for me. I love this meal so much! I hope you do to.

Serves 4


  • 1 batch vegan sour cream 
  • 2 tablespoons olive oil
  • 4 smallish sweet potatoes
  • 2 cans black beans, drained and rinsed
  • 2 avocados
  • ½ red onion, diced
  • 2 tomatoes, cored, de-seeded and skins chopped finely
  • 1 batch coriander, chopped
  • 1 lime, juiced
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Salt and pepper
  • Handful of spinach

Cook it:

  1. Preheat your oven to 180 degrees celsius
  2. Start by making a spice mix. Mix together the smoked paprika, cumin, cinnamon, garlic powder, cayenne pepper and some salt and pepper
  3. Pour the olive oil into a small bowl and add a teaspoon of the spice mix. Stir well and then brush onto the skins of the (washed) sweet potatoes
  4. Transfer the potatoes to a baking tray and bake for 50 mins to 60 mins
  5. Get started on the guacamole. Scoop out the flesh of the avocadoes and add the onion, tomato skins, coriander, lime juice and season with salt and pepper. Using the back of a fork, mash all ingredients to desired consistency. I like a chunky guac, so don’t go too mad here
  6. 10 minutes before the potatoes come out, add the black beans to a dry sauce pan and heat over a medium heat. After 2 – 3 minutes of regular “tossing” (hehe), add the tomato paste and remaining spice mix. Stir really well and then add enough water to loosen. Put back on heat and stir regularly until the sauce thickens. You may need to adjust the seasoning
  7. Serve by slicing the potato in half length ways, add some spinach to the middle, spoon over some beans and a generous helping of guacamole and then finish by squirting some cashew sour cream on top
  8. Get it into ya!!!

Recommended Tunes:

The Zutons “Who Killed The Zutons?”

We have mixtape Fridays at work, where someone has to make a collection of songs based around a given theme. Last week the theme was ‘songs you did not know were covers’ and one of the songs was Amy Winehouse’s “Valerie”, which was initially recorded by the Zutons, the latter being the FAR superior version (sorry Amy – I love you though!).

It got me back on a Zutons kick and although this album doesn’t contain “Valerie”, it is my favourite of theres. Give a go!

Listen – but do yourself a favour and buy it on vinyl!!

2 thoughts on “Baked Sweet Potato With Mexican Black Beans, Spinach, Guacamole And Vegan Sour Scream

  1. This looks absolutely gorgeous! Gonna give it a try. I’m not Vegan but try to incorporate lots of plant based food into our diet, as long as it doesn’t mean losing out on the taste. Looks like you’ve got that cracked!

    Liked by 1 person

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