Mexican Stuffed Sweet Potatoes Recipe
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
374 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Mexican Stuffed Sweet Potatoes Recipe
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These Mexican Stuffed Sweet Potatoes are a healthy dinner recipe that can easily be meal prepped for busy weeks! Baked sweet potatoes are loaded with canned corn, black beans, fresh tomatoes, avocado, and homemade taco seasoning.
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Ingredients
- 4 sweet potatoes about 2 lbs. total
- 1 Tbsp. olive oil
- ½ red onion finely chopped
- 1 Jalapeño 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
- 1 cup roma tomatoes diced
- 1 large avocado diced
- ¼ cup cilantro finely chopped
- sour cream optional
- cheese optional
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Instructions
- To Bake Potatoes: Preheat oven to 400℉. Scrub the potatoes, pierce with a fork 7-8 times, and bake for 40-60 minutes, or until tender. To Microwave Potatoes: Pierce with a fork, place them on a microwave-safe plate, and microwave on high for 5-8 minutes per potato, turning halfway through.
- In a large skillet over medium heat cook red onion and jalapeño in oil for 2-3 minutes, or until vegetables are tender. Add minced garlic and continue cooking for 1 minute.
- Mix in corn, black beans, taco seasoning mix, and salt, to taste.* Continue cooking over medium heat for 3-5 minutes, or until all ingredients are heated through.
- Serve equal amounts of the corn and bean mixture in each sweet potato with ¼ cup diced tomatoes, ¼ of an avocado, and cilantro.
- Add sour cream and cheese, can be dairy-free, if desired, and enjoy!
Notes
- Prep-Ahead Instructions:
- Cook the sweet potatoes ahead of time, which will leave about 25 minutes of cooking and chopping time left for a busy weeknight. You can also go as far as preparing the filling ingredients and storing that separately from the cooked sweet potatoes until ready to enjoy.
- Storage Directions:
- For the best results, keep the potatoes and filling separate in airtight containers. They'll last for up to 4 to 5 days in the fridge. You can freeze the potatoes for up to 4 to 6 months. The best way to reheat is to put the sweet potatoes in the oven wrapped in foil at 300 degrees for 15-20 minutes, and heat up the filling ingredients in a skillet. However, you can also just pop it all in the microwave if you're pressed for time.
- Homemade taco seasoning was used in this recipe. If using a store bought taco seasoning mix, you may want to adjust the amount of it and salt you use accordingly.
- You want the bean and corn mixture to be slightly on the salty side if you did not salt and pepper your sweet potatoes before cooking.
- Total time is based on cooking sweet potatoes in the Instant Pot. Baking sweet potatoes in the oven will take more time.
Nutrition Information
Show Details
Calories
374kcal
(19%)
Carbohydrates
62g
(21%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
786mg
(33%)
Potassium
1110mg
(32%)
Fiber
15g
(60%)
Sugar
11g
(22%)
Vitamin A
25061IU
(501%)
Vitamin C
22mg
(24%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 786mg | 33% |
| Potassium | 1110mg | 24% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 25061IU | 501% |
| Vitamin C | 22mg | 24% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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