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 for a gluten-free, dairy-free, vegetarian, and vegan family-friendly recipe.
Would you like a few other healthy sweet potato meal ideas? You might also enjoy these other recipes: Roasted Sweet Potato Cubes, Sweet Potato Ground Turkey Chili, and these BBQ Chicken Stuffed Sweet Potatoes.
Mexican Stuffed Sweet Potatoes – The Best Combine!
Two of my favorites combine in this easy dinner recipe:
Mexican food…
AND
Sweet potatoes.
Whenever I try to eliminate unhealthy foods, ahem, SUGAR!, I find myself turning to the beloved sweet potato to appease my sweet cravings (this collection of Sweet Potato Recipes always seems to help).
Not only are they naturally sweet, but when paired with more savory components the flavors will give your taste buds something to keep them guessing!
Mexican-Inspired Sweet Potato Meals
A few years ago after making these Skillet Sweet Potatoes I realized how delightful it is to add sweet potatoes to a Mexican-inspired dish.
Since then numerous sweet potato dishes have appeared on the site with a spicy flair from Black Bean & Sweet Potato Tacos to these Cilantro-Lime Sweet Potato Noodles.
But I will have to say – these Mexican stuffed sweet potatoes have my vote.
They make a wonderful, quick, and easy dinner for busy weeknights, especially if you meal prep ahead of time!
And the sweet and savory combination of flavors will leave your taste buds BEGGING for more.
How to Cook Sweet Potatoes
There are two ways in which you can cook whole sweet potatoes for this recipe. Both work equally as well, but just take a different amount of time.
- Baked Sweet Potatoes in the Oven – This method takes longer, but will give you a better-textured sweet potato.
- Cook Instant Pot Sweet Potatoes – While cooking in the Instant Pot is definitely quicker, the sweet potatoes do tend to get a little bit mushier than when baked in the oven.
The Mexican taco filling ingredients have so much flavor that it does not really matter THAT much which way you cook the potatoes. Simply do what is the quickest and easiest for you!
Ingredients
The ingredients needed for this recipe are super easy to find and can be located in all grocery stores.
- Sweet Potatoes – Look for 4 equally-sized so they cook at a similar rate in the oven or in the Instant Pot. (And so no one gets jealous that their sweet potato is smaller than their siblings! 😉
- Red Onion – A sweet or white onion can be used instead, also.
- Jalapeño – Completely optional and can be left out if you prefer less spice. You can also use a serrano pepper or two jalapeño peppers if you would like more spice.
- Canned Corn – Sweet kernel corn is used in this recipe, but you can also get the kind with peppers if you want some extra spice.
- Canned Black Beans – Red beans, pinto beans, or even garbanzo beans can be used if that’s what you have on hand.
- Taco Seasoning Mix – Read more about this below.
- Toppings – Diced fresh tomatoes, avocado, and cilantro are all used to add an extra level of freshness to this recipe.
Seasoning it Up!
While all of the above ingredients make up the bulk of the Mexican taco filling, there is one very special ingredient that imparts the delicious flavor…
Ever since discovering the different additives found in store bought taco seasoning mixes, I have started to make my own homemade taco seasoning.
And trust me when I say – it’s totally worth the extra 2 minutes!
However, if you don’t have time to spare, or are missing a few spices, you can always use the taco seasoning packets.
Cook’s Tip: Please be cautious that the amount of salt/sodium can vary drastically from the homemade taco seasoning used in this recipe so please adjust the amount of it and salt you use accordingly.
How to Make
The process of cooking and preparing this dish is rather simple and easy to do.
Here are the general recipe steps:
- Cook sweet potatoes in the Instant Pot or bake in the oven.
- Sauté red onion and jalapeño in a skillet until tender.
- Add crushed garlic and continue sautéing.
- Mix in corn, black beans, taco seasoning mix, and salt. Continue cooking until heated through.
- Serve Mexican filling in each sweet potato with diced tomatoes, avocado, and cilantro.
Weekly Meal Prep Tips
As you can see, it takes a little bit of time to bake the sweet potatoes in the oven, and even a good bit to cook them in the Instant Pot.
If meal prepping for the week: 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.
Changes You Can Make
As you will see, this recipe is free of meat and animal products so is completely vegetarian and vegan. However, there are some changes you can make:
- Add some ground beef or turkey, or a little bit of rotisserie chicken for some extra protein!
- Leave out the jalapeño to make it less spicy, or use 2 jalapeños to make it more spicy.
- Serve it with dairy-free or regular sour cream and cheese.
- Ditch the sweet potato entirely and serve the Mexican taco filling in regular russet potatoes, instead.
Serve, Store, and Reheat
Serving: You can serve this meal with diced tomatoes, avocado, cilantro, sour cream, cheese, guacamole, or homemade salsa.
Storing: When storing you can either keep the potatoes and filling ingredients separate or store them together. This recipe will keep well in an airtight container for up to 4-5 days.
Reheating: 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.
Other Healthy Recipes:
Skillet Brussel Sprouts and Sweet Potatoes
Sweet Potato Black Bean Burger
Roasted Beet Salad with Goat Cheese & Sweet Potatoes
Healthy Sweet Potato Casserole
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Mexican Stuffed Sweet Potatoes Recipe
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Ingredients
- 1 ½ - 2 lbs. cooked sweet potatoes baked*
- 1 Tbsp. olive oil
- ½ red onion finely chopped
- 1 jalapeno finely chopped
- 1 clove garlic finely minced
- 1 cup sweet kernel corn canned and drained
- 1 cup black beans canned, rinsed and drained
- 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
- 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!
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Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
.Content quality is a good and nice post. Keep sharing.
Thank you.
All the words of gratitude in the world could not express how much you are appreciated!
Wow, thank you SO much!
yummy, superb article
thabks for sharing
You’re very welcome!
SO beautiful and mouthwatering! We love baked potatoes for dinner…I think this will be coming soon!
Yay!! I can’t wait to hear what you think about the recipe 🙂
Delicious!!!!
So happy you enjoyed the recipe, Rajat! 🙂