Mexican Stuffed Sweet Potatoes
Indulge in the vibrant flavors of Mexican Stuffed Sweet Potatoes, a dish that perfectly blends the sweetness of roasted sweet potatoes with zesty toppings and earthy spices. This colorful meal is not only visually appealing but also incredibly satisfying, making it ideal for any occasion from casual dinners to festive gatherings. Enjoy every bite as your taste buds are transported to a lively fiesta!
- 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 (about 2 lbs)
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh or frozen)
- 1 small red onion, diced
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash sweet potatoes thoroughly and poke holes with a fork.
- Roast sweet potatoes on the oven rack for 45-50 minutes until tender.
- In a skillet over medium heat, sauté diced onion until translucent.
- Add rinsed black beans and corn to the skillet; stir in cumin and chili powder; cook until heated through.
- Once sweet potatoes are cool enough to handle, cut them open lengthwise and scoop out some flesh to create space for filling.
- Fill each sweet potato with the bean-corn mixture, then top with diced avocado, cilantro, and lime juice before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 315mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, consider mixing in diced bell peppers or swapping black beans for lentils. Store leftovers in an airtight container in the fridge for up to three days; reheat in the microwave or oven.