These Tex-Mex Stuffed Sweet Potatoes are the best easy weeknight dinner. You’ll have these bad boys on the table in less than half an hour!
I am a firm believer that a Vegetarian Dish can taste awesome! Just because there is no meat or dairy does not mean that it is going to taste like you know what. {and by “you know what” I mean Crap!} These Tex-Mex Stuffed Sweet Potatoes are an awesome Vegetarian Dish alternative. They have a little bit of sweet from the sweet potatoes, a little bit of a salty and citrus from the black bean & corn mixture, and then a nice creaminess from the avocado. You will not miss the meat or dairy in this dish one bit. I will definitely be making these again later this week, they were so good and super easy to make. Even Cason {our little 15 month old} loved it! 🙂
How to Make Tex-Mex Stuffed Sweet Potatoes
To get started, pierce each sweet potato with a fork several times on all sides. Wrap each potato in a damp paper towel. Place sweet potatoes in Microwave and cook for 8-10 minutes or until tender. {If you like your potatoes baked: bake at 400º for 45 minutes or until tender} Set aside. Next, heat a medium size skillet to medium high heat and spray with cooking spray. Next, add 1 small diced onion and 1 minced garlic clove.
Saute until onions are translucent. Add 1 teaspoon of cumin and 1/2 teaspoon of chili powder. Stir and saute for 2 minutes.
In the meantime, cook 2 ears of corn {wrap in damp paper towel and place in microwave for 3 minutes}. Cut kernels off the cob. Add 1 drained and rinsed {15 oz.} can of low sodium black beans, 1 diced beef steak tomato, and corn kernels in skillet.
Saute for 2 minutes to let flavors soak in. Next, add juice from 1 lime, 1 teaspoon of paprika, 2 tablespoons of freshly chopped cilantro, salt & pepper.
Stir to combine and saute for another 2 minutes. Remove from heat. Time to assemble.
Slice each sweet potato in half lengthwise add 3-4 Tablespoons of black bean & corn mixture, and 1/2 of a diced avocado to each sweet potato.
Tex-Mex Stuffed Sweet Potatoes
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 potatoes 1x
- Category: Dinner
- Method: Microwave
- Cuisine: American
Description
These Tex-Mex Stuffed Sweet Potatoes are the best easy and healthy weeknight dinner. You’ll have these bad boys on the table in less than half an hour!
Ingredients
- 4 sweet potatoes
- cooking spray
- 2 ears of corn, husked
- 1 (15oz.) can of low sodium black beans, drained & rinsed
- 1 tomato, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1 tsp. paprika
- juice of 1 lime
- 2 T. of cilantro, chopped
- salt & pepper
- 2 avocados, diced
Instructions
- Pierce each sweet potato with a fork several times on all sides. Wrap each potato in a damp paper towel. Place sweet potatoes in the Microwave and cook for 8-10 minutes or until tender. {If you like your potatoes baked: bake at 400º for 45 minutes or until tender} Set aside.
- Heat a medium size skillet to medium high heat and spray with cooking spray.
- Add onion and minced garlic clove to skillet. Saute until onions are translucent.
- Add cumin and chili powder.Stir and saute for 2 minutes.
- In the meantime, cook corn {wrap in damp paper towel and place in microwave for 3 minutes}. Cut kernels off the cob.
- Add drained and rinsed can of low sodium black beans, diced beef steak tomato, and corn kernels in skillet.
- Saute for 2 minutes to let flavors soak in.
- Add lime juice, paprika, freshly chopped cilantro, salt & pepper.
- Stir to combine and saute for another 2 minutes.
- Remove from heat.
- Time to assemble. Slice each sweet potato in half lengthwise, add 3-4 Tablespoons of black bean & corn mixture, and 1/2 of a diced avocado to each sweet potato.
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