Description
This Mexican Stuffed Sweet Potatoes recipe combines the natural sweetness of baked sweet potatoes with a savory, spicy filling of seasoned black beans, corn, and jalapeño. Topped with fresh tomatoes, avocado, and cilantro, this vibrant dish offers a nutritious, flavorful, and satisfying meal perfect for a quick weeknight dinner or casual lunch.
Ingredients
Scale
Sweet Potatoes
- 4 sweet potatoes (about 2 lbs. total)
- 1 Tbsp. olive oil
Vegetable Filling
- ½ red onion (finely chopped)
- 1 jalapeno (finely chopped)
- 1 clove garlic (finely minced)
- 1 cup canned kernel corn (rinsed)
- 1 cup canned black beans (rinsed)
- 1 ½ Tbsp. taco seasoning mix*
- ½ – ¾ tsp. salt (to taste)
Toppings
- 1 cup roma tomatoes (diced)
- 1 large avocado (diced)
- ¼ cup cilantro (finely chopped)
- Sour cream (optional)
- Cheese (optional, can be dairy-free)
Instructions
- Bake or Microwave the Sweet Potatoes: Preheat your oven to 400℉. Scrub the sweet potatoes thoroughly and pierce each one 7-8 times with a fork. Bake them directly on the oven rack for 40-60 minutes until they are tender through the center. Alternatively, for a quicker option, pierce the potatoes with a fork, place them on a microwave-safe plate, and microwave on high for 5-8 minutes per potato, turning them halfway through cooking for even tenderness.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and jalapeño, cooking for 2-3 minutes until the vegetables soften. Next, stir in the minced garlic and cook for an additional minute to release its fragrant flavor.
- Add and Heat the Filling Ingredients: Incorporate the rinsed canned corn, black beans, taco seasoning mix, and salt to taste into the skillet. Stir everything well and continue cooking over medium heat for 3-5 minutes until the mixture is heated through and the spices are well combined.
- Assemble the Stuffed Sweet Potatoes: Slice each baked or microwaved sweet potato open lengthwise and carefully fluff the flesh with a fork. Spoon an equal amount of the warm corn and bean mixture into each sweet potato. Top with ¼ cup of diced tomatoes, ¼ of a diced avocado, and sprinkle each with chopped cilantro for freshness.
- Add Optional Toppings and Serve: If desired, add a dollop of sour cream and sprinkle cheese on top. You can choose dairy-free options to keep it vegan if preferred. Enjoy these flavorful Mexican stuffed sweet potatoes warm as a comforting and wholesome meal.
Notes
- The taco seasoning used can be store-bought or homemade for controlled salt and spice levels.
- Sweet potatoes can be cooked ahead of time and reheated for faster meal prep.
- For a spicier kick, add extra jalapeño or a pinch of cayenne pepper to the filling.
- Dairy-free cheese and sour cream options make this recipe suitable for vegan diets.
- Adjust salt quantity based on the saltiness of your taco seasoning and canned ingredients.
