Tex-Mex Stuffed Sweet Potatoes

VegetarianGluten Free

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.Β  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! πŸ™‚

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 400ΒΊ 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

Print

Tex-Mex Stuffed Sweet Potatoes

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4
  • Category: Gluten Free, Vegetarian

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

  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 400ΒΊ 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.

More recipes by Joyful Healthy Eats you might like:

Stuffed Poblano Peppers

Stuffed Poblano Peppers #cincodemayorecipes

Simple Turkey Tostados

closetostadas

Mushroom, Potato, & Poblano Tacos

Mushroom Potato Poblano Tacos #poblanopeppers #tacos

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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24 Responses
  1. 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!

    1. I think my husband has gotten on board because the taste still delivers. πŸ™‚ 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!

    1. 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}

  2. 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 πŸ™‚ My son also wont’ go for meatless. I guess I will be eating these for lunch by myself!!!

    1. Oh… garbanzo beans and kale sounds pretty delicious too. We will have to swap, I’ll do yours and you do mine. πŸ™‚ Thanks so much for stopping by Brittany!

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