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Vegetarian Mexican Stuffed Sweet Potatoes

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

Ever since having my son, I’ve realized that pregnancy and becoming a mother has changed my tastebuds.

One thing that  I can’t get enough of lately is sweet potatoes!

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

These vegetarian mexican stuffed sweet potatoes, to be specific.

Ever since making this recipe I’ve had to have it at least once a week!

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

I’m really diggin’ the flavor of sweet potato in savory dishes.

They are creamy, filling, and add a great salty sweet contrast to dinner. I just can’t get enough!

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

Crosby loves sweet potatoes too (he must get that from his mama.)

When roasting these up for dinner I’ll save him some to puree with a little coconut oil and water. So easy!

What’s your favorite way to eat sweet potatoes?

Yield: 4 servings

Vegetarian Mexican Stuffed Sweet Potatoes

Vegetarian Mexican Stuffed Sweet Potatoes

vegetarian mexican stuffed sweet potatoes

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 large sweet potatoes
  • 1 can black beans, drained, rinsed, and patted dry
  • 1/4 cup chopped cilantro
  • Juice of 1 small lime
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup shredded mexican cheese

Instructions

  1. Preheat oven to 425
  2. Rinse and scrub sweet potatoes and poke holes with a fork
  3. Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender
  4. Cut sweet potatoes in half long ways
  5. Gently scoop out filling and place in a bowl - making sure to leave a little around the edges to keep the skins from falling apart (I used about 2 cups worth)
  6. Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder
  7. Stir until combined
  8. Scoop filling back into the 4 halves of the sweet potatoes
  9. Top each half with 1/4 cup shredded mexican cheese
  10. Bake at 425 for 5-10 minutes, or until cheese starts to brown
  11. Serve topped with sour cream
  12. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 295Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 835mgCarbohydrates: 42gFiber: 10gSugar: 12gProtein: 14g

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