Mexican Stuffed Sweet Potatoes Recipe

Original Post: https://www.evolvingtable.com/?p=95352

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

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.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

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

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.
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

Video

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.

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.

Nutrition