These Mexican stuffed sweet potatoes make such a great dinner for the whole family. Packed with flavorful corn, black beans, and bell peppers, these sweet potatoes are a delicious and hearty option that will leave you craving for more!
Why This Recipe Works
Get ready to spice up your mealtime with these mouthwatering vegan Mexican stuffed sweet potatoes. They’re super healthy, comforting, entirely vegan, and you need only 15 minutes of active preparation time!
Packed with tasty ingredients like corn, black beans, and bell pepper, these stuffed sweet potatoes are a flavor explosion that will leave you wanting more.
What makes this recipe work so well is the perfect balance of textures and flavors. The sweet potatoes are perfectly sweet and fluffy on the inside and a bit crispy on the outside. Their natural sweetness pairs perfectly with the savory and smoky black beans, crispy corn, and vibrant bell pepper.
And making this recipe is a real breeze! The sweet potatoes take about 40-60 minutes in the oven. But you don’t have to do much during this time. While the sweet potatoes are in the oven, you can easily prepare the stuffing, which comes together in just 10 minutes. So it’s a great recipe to make during the week.
For the stuffing, I used my Mexican salad, which is a simple combination of black beans, corn, cherry tomatoes, bell pepper, and red onion. I originally used diced avocado for the salad, but for the stuffed sweet potatoes I decided to use a bit of guacamole instead. For the dressing I used fresh lime juice, olive oil, ground cilantro, paprika powder, and a splash of maple syrup.
But this recipe is not only incredibly delicious but also bursting with nutrients. Sweet potatoes contain lots of fiber and they’re a good source of iron, vitamin A and C. Black beans are also high in protein, while bell pepper is loaded with vitamins.
You can enjoy these stuffed sweet potatoes as a main course, a side dish, or even as a tasty appetizer if you’re using small sweet potatoes. Besides, the recipe is super flexible and you can easily customize it. Feel free to add your own favorite toppings like fresh avocado, zesty lime juice, or a sprinkle of cilantro or green onions.
So grab your ingredients and get ready for a healthy and delicious dinner!
What Goes Into This Recipe
- Sweet Potatoes – they should all be about the same size and they should be big enough to be stuffed.
- Tomatoes – I used cherry tomatoes. They are more aromatic than larger tomatoes because of their small size. However, you could also replace them with larger tomatoes and cut them into cubes.
- Bell Pepper – use a red or orange bell pepper.
- Corn – frozen or canned.
- Black Beans – I used canned black beans. You could also replace them with kidney beans.
- Cilantro – fresh cilantro.
- Onion – I used a red onion. Its mild taste is perfect for salads.
- Spices – you need cumin, paprika powder, salt, and pepper.
- Vinegar – white wine vinegar.
- Lime – fresh lime juice. It adds a tangy kick and perfectly balances out the flavors.
How To Make This Recipe
1. Step: Heat the oven to 350 °F. Use a fork to poke small holes in the sweet potatoes (all the way round).
2. Step: Line a baking tray with parchment paper. Use a silicone pastry brush to lightly oil the sweet potatoes with olive oil.
3. Step: Bake for 40-60 minutes (depending on the size of the sweet potatoes). Use a tooth pick to check if they are tender.
4. Step: Rinse and drain the black beans and the corn. Cut the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion.
5. Step: Cut the cherry tomatoes into halves.
6. Step: Combine all ingredients in a large bowl.
7. Step: Make the dressing: Combine all ingredients in a small bowl and stir until combined.
8. Step: Pour the dressing over the vegetables and beans and stir well.
9. Step: When the sweet potatoes are tender, take them out of the oven and let them cool down a bit for about 5 minutes. Then slice in half lengthwise. Use a fork to mash some of the inside of the sweet potatoes to make space for the filling.
10. Step: Equally divide the filling between the sweet potatoes. Add a large tablespoon of guacamole on top and sprinkle it with freshly chopped cilantro and red pepper flakes. Drizzle with fresh lime juice.
Tips & Tricks
- Make sure the sweet potatoes all have roughly the same size, so they have a similar baking time.
- I topped the sweet potatoes off with a bit of guacamole. You could either make your own or use storebought guacamole.
- You could also add a bit of of vegan sour cream or homemade creamy vegan chipotle sauce on top if you want.
- I also like baked sweet potatoes stuffed with bulgur salad or with quinoa black bean salad.
Storing
Properly stored in an airtight container in the fridge, the baked sweet potatoes will last in the fridge for 3 to 5 days.
The Mexican filling will last up to 3 days in the fridge. I recommend storing the potatoes and the stuffing in separate containers.
Reheating
I usually reheat baked sweet potatoes in the microwave. Alternatively, you could reheat them on the stovetop in a covered pot with a bit of water.
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I Love To Hear From You!
I hope you like these Mexican stuffed sweet potatoes as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Mexican Stuffed Sweet Potatoes
Equipment
- 1 fork
- 1 baking tray
- parchment paper
- 1 tooth pick
- 1 bowl
- 1 chopping board
- 1 sharp knife
Ingredients
- 3-4 large sweet potatoes
Filling:
- 1 1/2 cups frozen or canned corn
- 2 cups cherry tomatoes, cut into halves
- 1 cup bell pepper, cut into medium-sized pieces
- 1/2 cup cilantro, chopped
- 1 red onion, finely chopped
Dressing:
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika powder
- 1 splash maple syrup
- 1 tablespoon white wine vinegar
- 2 tablespoons water
- 1-2 cloves of garlic, minced
- black pepper, to taste
- salt, to taste
Additional Ingredients:
- fresh cilantro, chopped
- red pepper flakes, to taste
- fresh lime juice
- guacamole
Instructions
- Heat the oven to 350 °F. Use a fork to poke small holes in the sweet potatoes (all the way round).
- Line a baking tray with parchment paper. Use a silicone pastry brush to lightly oil the sweet potatoes with olive oil.
- Bake for 40-60 minutes (depending on the size of the sweet potatoes). Use a tooth pick to check if they are tender.
- Rinse and drain the black beans and the corn. Cut the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion.
- Cut the cherry tomatoes into halves. Combine all ingredients in a large bowl.
- Make the dressing: Combine all ingredients in a small bowl and stir until combined.
- Pour the dressing over the vegetables and beans and stir well.
- When the sweet potatoes are tender, take them out of the oven and let them cool down a bit for about 5 minutes. Then slice in half lengthwise. Use a fork to mash some of the inside of the sweet potatoes to make space for the filling.
- Equally divide the filling between the sweet potatoes. Add a large tablespoon of guacamole on top and sprinkle it with freshly chopped cilantro and red pepper flakes. Drizzle with fresh lime juice.
Notes
- Make sure the sweet potatoes all have roughly the same size, so they have a similar baking time.
- I topped the sweet potatoes off with a bit of guacamole. You could eihter make your own or use storebought guacamole.
- You could also a bit of of vegan sour cream or homemade creamy vegan chipotle sauce on top if you want.
- I also like baked sweet potatoes stuffed with bulgur salad or with quinoa black bean salad.
Nutrition
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