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Mexican Stuffed Sweet Potatoes Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 374 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve equal amounts of the corn and bean mixture in each sweet potato with ¼ cup diced tomatoes, ¼ of an avocado, and cilantro.
  5. 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

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

% 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.