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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20 comments on “Tex-Mex Stuffed Sweet Potatoes”
This looks so great! I have a go-to sweet potato recipe where I stuff them with a garbanzo bean/kale mixture. I’m always looking for fun to ways to dress up sweet potatoes. I’ll have to give this a try!
Oh… garbanzo beans and kale sounds pretty delicious too. We will have to swap, I’ll do yours and you do mine. 🙂 Thanks so much for stopping by Brittany!
LOVE, love all these Mexican options. We have Mexican at least 3 times per week. I’m set for a good couple weeks here. Thanks!
Yeah… we love us some Mexican food too! 🙂 I hope you love it Serena!
Hi Krista! Just stopping by to let you know that I will be featuring this at the Marvelous Mondays party tonight! 🙂
Awesomeness! Thanks for letting me know… super excited! 🙂
I am really excited to try these out. Sweet Potatoes have been our new favorite veggie.
Awesome! I hope you like them Adelina. Sweet potatoes are always a good side option, and this one is definitely a pleasant taste surprise. 🙂
Krista, you are so right! You don’t have to have meat to have a good dish! These look so good and I know they taste good! Pinned and definitely trying one day!
Thanks Julie your so sweet, can’t wait to hear what you think. {one day :)} Thanks for the pin love!
Wow….those look delicious Krista! Unfortunately I cannot get either of my kids to eat sweet potatoes. I love them. I’m starting to think they were switched at birth 🙂 My son also wont’ go for meatless. I guess I will be eating these for lunch by myself!!!
hahaa.. well they are missing out! Sweet potatoes rock! I hope you have a fantastic lunch by yourself with these stuffed sweet potatoes. 🙂
Hi. Stopping by from the Monday Inspiration Party. I love sweet potatoes and never thought to stuff them. Great idea!
Nicole
Hold the Office
Thanks so much Nicole! I love sweet potatoes too and the stuffing to this is perfect for the sweetness of the potato.
I love this idea. I’m going to give this recipe to my oldest…he’s been really interested in sweet potatoes lately. (He’s 22 and loves to cook for his roommates.)
Hope you’re having a fun wkend Krista!
ok… I love that you are raising a son who loves to cook. My hope is that cason will turn out the same. LOVE that. I hope you and your son like it! {oh… and his roommates too. hehe}
Happy Friday, Krista! I like how you think ;). While I am not a vegetarian, I feel that meatless meals are just as satisfying if not more. Now getting my husband on board with that is a different story. I always roast a bunch of carelessly chopped sweet potatoes on Sunday so I can snack throughout the week, but I feel the need to switch things up by stuffing them thanks to this delicious and hearty recipe! Thanks for sharing! Hope you have a blessed weekend!
I think my husband has gotten on board because the taste still delivers. 🙂 His mindset is… as long as it tastes good he’s happy. I need to start roasting vegetables like that early on in the week to snack on. I love roasted vegetables! I hope you have a fantastic weekend!
Krista, what a unique and delicious idea! I never thought of adding avocado to sweet potatoes. Thanks for sharing your recipe with us and of course, pinning! 🙂
Thanks Cindy! My husband was a little hesitate with the avocado but it was AWESOME! Probably my favorite part. 🙂 Thanks for sharing chica.