Description
This vibrant Mexican Stuffed Sweet Potatoes recipe features tender baked sweet potatoes loaded with a flavorful mixture of sautéed red onion, jalapeno, garlic, corn, black beans, and taco seasoning. Topped with fresh diced tomatoes, creamy avocado, cilantro, and optional sour cream and cheese, this dish offers a hearty and nutritious meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Sweet Potatoes
- 4 sweet potatoes (about 2 lbs. total)
- 1 Tbsp. olive oil
Stuffing Mixture
- 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 Potatoes: Preheat the oven to 400℉ if baking. Scrub the sweet potatoes clean, pierce each 7-8 times with a fork to allow steam to escape. Bake for 40-60 minutes or until the potatoes are tender when pierced with a fork. Alternatively, pierce the potatoes and microwave on high for 5-8 minutes per potato, turning them halfway through to cook evenly.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and jalapeno, cooking for 2-3 minutes until they’re tender. Add the minced garlic and cook for an additional minute to release its flavor.
- Prepare Corn and Bean Mixture: Stir in the rinsed canned corn and black beans along with the taco seasoning mix and salt to taste. Continue to cook the mixture on medium heat for 3-5 minutes until everything is heated through and well combined.
- Assemble the Stuffed Potatoes: Once sweet potatoes are cooked and cool enough to handle, slice them open lengthwise. Spoon equal amounts of the warm corn and bean mixture into each potato. Top each with ¼ cup diced roma tomatoes, a quarter of the diced avocado, and sprinkle with chopped cilantro.
- Add Optional Toppings: Finish by adding sour cream and cheese if desired. These can be substituted with dairy-free alternatives to fit dietary preferences. Serve immediately and enjoy this flavorful, nutritious meal.
Notes
- For a quicker option, microwaving the sweet potatoes is a great alternative to baking.
- Adjust the amount of jalapeno to control the spice level of the dish.
- Use dairy-free sour cream and cheese alternatives to make this recipe vegan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and can be modified to be vegan or vegetarian by omitting or substituting cheese and sour cream.
