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Mexican Stuffed Sweet Potatoes Recipe

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4.4 from 49 reviews

Delicious and hearty Mexican Stuffed Sweet Potatoes loaded with a flavorful black bean, corn, and red bell pepper filling, topped with fresh pico de gallo, creamy guacamole, and vegan sour cream. This wholesome recipe is perfect for a nutritious vegetarian meal that’s easy to prepare and packed with vibrant Mexican-inspired flavors.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Sweet Potatoes

  • 6 medium sweet potatoes
  • 1 tbsp oil (olive, avocado, or coconut)

Vegetable Filling

  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1 red bell pepper, diced
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp chipotle powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp coconut sugar

Toppings

  • 1 cup pico de gallo
  • 1 cup guacamole
  • 1/4 cup vegan sour cream

Instructions

  1. Prepare sweet potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the sweet potatoes on it. Prick each sweet potato several times with a fork to allow steam to escape during baking.
  2. Bake sweet potatoes: Bake the sweet potatoes for about 45 minutes, or until they are tender when pierced with a fork. Alternatively, for a quicker method, prick the potatoes and cover them with a damp paper towel, then microwave on high for 8 minutes, flipping halfway through.
  3. Prepare the filling: When the sweet potatoes have about 10-15 minutes left to bake, heat a skillet over medium heat and add the oil. Sauté the diced yellow onion and red bell pepper for around 5 minutes, stirring frequently, until the onions become fragrant and translucent.
  4. Add remaining filling ingredients: Stir in the minced garlic, black beans, corn, tomato paste, chili powder, ground cumin, salt, chipotle powder, smoked paprika, and coconut sugar. Cook this mixture for another 5 minutes, stirring often to combine the flavors well and heat everything through.
  5. Assemble the stuffed sweet potatoes: Once the sweet potatoes are done baking, carefully slice each in half lengthwise. Scoop and fill the sweet potato halves generously with the black bean and vegetable mixture.
  6. Add toppings and serve: Top each stuffed sweet potato with a dollop of guacamole, fresh pico de gallo, and a drizzle of vegan sour cream. Serve immediately and enjoy this vibrant and satisfying meal.

Notes

  • You can adjust the spice levels by modifying the amount of chili powder and chipotle powder to suit your taste.
  • For extra protein, consider adding cooked quinoa or tofu to the filling.
  • Microwaving the sweet potatoes is a great shortcut if you are short on time.
  • Use fresh homemade pico de gallo if available for a fresher topping.
  • The recipe is fully vegan but can be adapted to include cheese or sour cream if preferred.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://ellarecipe.com/mexican-stuffed-sweet-potatoes-recipe/