Mexican Stuffed Sweet Potatoes
Mexican stuffed sweet potatoes are a vibrant and flavorful dish that combines the natural sweetness of baked sweet potatoes with zesty black beans, corn, and spices. Topped with creamy avocado and fresh cilantro, these stuffed potatoes create a delightful culinary experience perfect for cozy dinners or festive gatherings. Easy to prepare and visually appealing, this nutritious meal is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 small red onion, finely diced
- 2 tsp cumin
- 2 tsp chili powder
- 1 avocado, diced (for topping)
- ¼ cup fresh cilantro, chopped (for topping)
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C). Wash sweet potatoes and poke holes in them with a fork.
- Place sweet potatoes on a baking sheet lined with parchment paper. Bake for about 45-50 minutes until tender.
- In a skillet over medium heat, sauté diced red onion in olive oil until translucent (about 5 minutes). Add black beans and corn; stir well.
- Sprinkle cumin and chili powder into the skillet; cook for another 3-4 minutes until heated through.
- Slice baked sweet potatoes open lengthwise and fill generously with the veggie mixture.
- Top with diced avocado, cilantro, and a squeeze of lime juice before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - You can swap black beans for lentils or add extra veggies like bell peppers for more crunch. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F until warmed through.