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Tex-Mex Stuffed Sweet Potatoes

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!

Tex-Mex Stuffed Sweet Potato #sweetpotato #texmex #vegetarian

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.

Tex-Mex Stuffed Sweet Potatoes

Saute until onions are translucent. Add 1 teaspoon of cumin and 1/2 teaspoon of chili powder. Stir and saute for 2 minutes.

Tex-Mex Stuffed Sweet Potato 2

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.

Tex-Mex Stuffed Sweet Potato 4

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.

Tex-Mex Stuffed Sweet Potato 5

Stir to combine and saute for another 2 minutes. Remove from heat. Time to assemble.

Tex-Mex Stuffed Sweet Potato 7

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 Potato 6

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Tex-Mex Stuffed Sweet Potato on a red plate

Tex-Mex Stuffed Sweet Potatoes

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  • Author: Krista
  • 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

Scale
  • 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

  1. 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.
  2. Heat a medium size skillet to medium high heat and spray with cooking spray.
  3. Add onion and minced garlic clove to skillet. Saute until onions are translucent.
  4. Add cumin and chili powder.Stir and saute for 2 minutes.
  5. In the meantime, cook corn {wrap in damp paper towel and place in microwave for 3 minutes}. Cut kernels off the cob.
  6. Add drained and rinsed can of low sodium black beans, diced beef steak tomato, and corn kernels in skillet.
  7. Saute for 2 minutes to let flavors soak in.
  8. Add lime juice, paprika, freshly chopped cilantro, salt & pepper.
  9. Stir to combine and saute for another 2 minutes.
  10. Remove from heat.
  11. 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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