Get ready to transform your dinner routine with the most mouthwatering, plant-based culinary adventure that combines the creamy sweetness of perfectly roasted sweet potatoes with a zesty Mexican-inspired filling. These Vegan Mexican Stuffed Sweet Potatoes are not just a meal – they're a flavor-packed experience that will have your taste buds dancing and your dinner guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the sweet potatoes and pat them dry with a clean kitchen towel.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Rub the potatoes with a light coating of olive oil and sprinkle with a pinch of salt.
- Place the sweet potatoes directly on the middle oven rack and bake for 40-45 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy and the inside soft and creamy.
- While the sweet potatoes are baking, prepare the filling. In a medium skillet, heat a tablespoon of olive oil over medium heat.
- Add diced red bell pepper and sauté for 3-4 minutes until slightly softened. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Once sweet potatoes are done, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently fluff the inside of each sweet potato with a fork, then generously spoon the black bean and corn mixture into each potato.
- Top each stuffed sweet potato with diced avocado and freshly chopped cilantro.
- Serve immediately while warm, optionally with a squeeze of fresh lime juice or a dollop of vegan sour cream if desired.
Tips
- Choose the Right Sweet Potatoes: Look for medium-sized, evenly shaped sweet potatoes that will bake uniformly and create the perfect vessel for your delicious filling.
- Maximize Flavor: Don't be shy with the spices! The cumin and chili powder are key to creating that authentic Mexican-inspired taste. Feel free to adjust to your preferred spice level.
- Crispy Skin Technique: Rubbing the sweet potatoes with a light coating of olive oil before baking helps create a crispy exterior while keeping the inside soft and creamy.
- Make It Your Own: This recipe is incredibly versatile. Try adding some roasted jalapeños for extra heat, or swap out the black beans for another protein like quinoa or lentils.
- Serving Hack: For an extra burst of freshness, have some lime wedges and additional fresh cilantro on hand for guests to customize their stuffed sweet potatoes.
- Meal Prep Friendly: These can be partially prepared ahead of time. Bake the sweet potatoes and prepare the filling in advance, then assemble and reheat when ready to serve.Pro Tip: The key to perfect stuffed sweet potatoes is not to overcrowd the filling. Let the natural sweetness of the potato shine through while complementing it with the robust bean and corn mixture.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 65g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
