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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?

Vegetarian Mexican Stuffed Sweet Potatoes

Vegetarian Mexican Stuffed Sweet Potatoes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

vegetarian mexican stuffed sweet potatoes

Ingredients

  • 2 large sweet potatoes
  • 1 can black beans, drained, rinsed, and patted dry
  • ¼ cup chopped cilantro
  • Juice of 1 small lime
  • ⅛ teaspoon cayenne
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ 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 ¼ 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

Did you make this recipe?

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Andrea

Monday 29th of March 2021

I mixed this with quinoa and it was awesome! Thanks for sharing!

Ami Saraiya

Monday 2nd of December 2019

is that cumin seeds or powder?

Joy Shull

Thursday 12th of December 2019

powder

Ami Saraiya

Monday 2nd of December 2019

also ,what is mexican cheese?

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