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4.69 from 16 votes

Vegetarian Mexican Stuffed Sweet Potatoes

vegetarian mexican stuffed sweet potatoes
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: vegetarian mexican stuffed sweet potatoes
Servings: 4 servings
Author: Joy Shull

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

  • Preheat oven to 425
  • Rinse and scrub sweet potatoes and poke holes with a fork
  • Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender
  • Cut sweet potatoes in half long ways
  • 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)
  • Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder
  • Stir until combined
  • Scoop filling back into the 4 halves of the sweet potatoes
  • Top each half with 1/4 cup shredded mexican cheese
  • Bake at 425 for 5-10 minutes, or until cheese starts to brown
  • Serve topped with sour cream
  • Enjoy!

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 42g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 835mg | Fiber: 10g | Sugar: 12g