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.

A loaded sweet potato with a Mexican taco filling of black beans, tomatoes, corn, and taco seasoning mix with sour cream on top.

Two of my favorites combine in this easy Mexican Stuffed Sweet Potatoes recipe:

Mexican food AND sweet potatoes.

Whenever I try to cut down on unhealthy foods (ahem, SUGAR!) I find myself turning to the beloved sweet potato to satisfy my cravings (this collection of Sweet Potato Recipes always seems to help).

But what makes this recipe truly stand out is the perfect balance of flavors. The secret? A homemade taco seasoning that brings just the right amount of savory and spice.

Why You Need this Mexican-Inspired Dish

As if the flavor combo wasn’t enough, these Mexican Stuffed Sweet Potatoes tick all the boxes:

  • They’re quick and easy to make.
  • You can prep all the elements ahead of time.
  • The recipe is super customizable. Add a protein or turn up or down the spice.
  • Most of the ingredients are pantry staples.
  • Kids love it!
Sweet potatoes, onion, tomato, corn, black beans, and taco seasonings are the main ingredients for this dish.
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  • 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. You only need cumin, paprika, chili powder, garlic powder, cayenne pepper, salt, and pepper. However, if you don’t have time to spare, or are missing a few spices, you can always use the taco seasoning packets.
  • Toppings. Diced fresh tomatoes, avocado, and cilantro are all used to add an extra level of freshness to this recipe.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Mexican Stuffed Sweet Potatoes

Please see the recipe card below for more detailed ingredient amounts.

1. Bake the Sweet Potatoes

There are several ways you can cook whole sweet potatoes for this recipe. They all work equally well, but just take a different amount of time. Whatever way you choose, first clean the potatoes well, then poke them with a fork.

  • 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.
  • Microwave Baked Sweet Potatoes. This is definitely the quickest method, but the texture won’t be quite as creamy.
  • Air Fryer Sweet Potatoes. So many people have never tried baking their sweet potatoes in the air fryer; don’t be one of them! The air fryer gives you that caramelized flavor and tender potato in less time than 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!

A baked sweet potato that has been wrapped in foil and baked in the oven.

2. Make the Filling

Heat a large skillet over medium. Add some oil, then stir in the red onion and jalapeño and cook for 2 to 3 minutes. Stir in the minced garlic and cook for another minute.

Add the corn, black beans, taco seasoning, and salt. Continue cooking over medium heat for another 3 to 5 minutes, just until everything is heated through.

A metal spoon stirs the filling mixture.

3. Serve the Potatoes

After the potatoes are tender, slice each one open. Use a spoon to scoop equal amounts of the filling in each potato.

Top them with diced tomatoes, avocado, chopped cilantro, sour cream, and shredded cheese. Don’t forget the Baked Tortilla Chips!

Three baked sweet potatoes stuffed with black beans, corn, and avocado.

Changes You Can Make

The amazing thing about this recipe is its versatility. You can get so creative with the fillings, or tailor it to specific dietary needs:

  • 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.

Recipe Tips

  • You choose. You can bake the potatoes however you like, just be sure they’re tender.
  • Some like it hot. Add in some extra chili powder, or include additional jalapeños for a kick.
  • Be a prepper. Make the filling and potatoes, just keep them separate until you’re ready to serve.
  • Plus it up. Stir in some chicken for a complete meal.

More Sweet Potato Recipes

Sweet potatoes are so delicious and good for you. Be sure to try these recipes next.

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4.70 from 10 votes

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.
A loaded sweet potato with a Mexican taco filling of black beans, tomatoes, corn, and taco seasoning mix with sour cream on top.
Yield 4 servings
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
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  • 4 sweet potatoes about 2 lbs. total
  • 1 Tbsp. olive oil
  • 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
  • 1 cup roma tomatoes diced
  • 1 large avocado diced
  • ¼ cup cilantro finely chopped
  • Sour cream optional
  • Cheese optional


  • 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.
    4 sweet potatoes
  • 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.
    1 Tbsp. olive oil, ½ red onion, 1 jalapeno, 1 clove garlic
  • 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.
    1 cup canned kernel corn, 1 cup canned black beans, 1 ½ Tbsp. taco seasoning mix*, ½ – ¾ tsp. salt
  • Serve equal amounts of the corn and bean mixture in each sweet potato with ¼ cup diced tomatoes, ¼ of an avocado, and cilantro.
    1 cup roma tomatoes, 1 large avocado, ¼ cup cilantro
  • Add sour cream and cheese, can be dairy-free, if desired, and enjoy!
    Sour cream, Cheese
Last step! If you make this, please leave a review letting us know how it was!

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4.70 from 10 votes



  • 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.
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.


Calories: 374kcal, Carbohydrates: 62g, Protein: 9g, Fat: 12g, Saturated Fat: 2g, Sodium: 786mg, Potassium: 1110mg, Fiber: 15g, Sugar: 11g, Vitamin A: 25061IU, Vitamin C: 22mg, Calcium: 72mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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