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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


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!


  • 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


  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.