Take your sweet potatoes to the next level. These simple Mexican Stuffed Sweet Potatoes are an easy weeknight meal that is full of beans and veggies!
It’s just about official! Fall is finally here! Crunchy leaves, warm lattes and the smell of anything pumpkin baking in the oven are here to stay!
Dinners tend to make a big change as we move into cooler evenings. Soups and chilis become the norm and I am ever so excited about it. The other thing that makes me happy is anything sweet potato. Adding sweet potatoes to soups, chilis, smoothies and more become an almost daily thing for me in the fall. Tonight’s dinner, however, pretty much takes the cake for me when it comes to sweet potatoes.
Tonight, I decided that the only thing better than a baked sweet potato is a stuffed baked sweet potato. The combination of sweet potatoes with spices like cumin and chili powder are as perfect as peanut butter and jelly. It just makes sense. So be ready for a lot of it!
These Mexican Stuffed Sweet Potatoes take your average potato and turn it up ten notches. This is an easy one dish meal that can be made in advance as well. With a simple modification, it can easily be made vegan by omitting the cheese or adding a dairy free cheese. You can add ground meat or chicken to the mix if you would like as well. I love to use leftover rotisserie or shredded chicken in just before serving. These are very hearty and filling and perfect to warm you up. Top these with avocado, cilantro, greek yogurt and more. A little squeeze of lime juice will also add some fun to the mix. Like it hot? Toss some more crushed red pepper or some hot sauce if you prefer.
So take your average sweet potato and jazz it up a bit for dinner tonight. Turn dinner into a real fiesta for everyone!
Looking for more ways to add some sweet potatoes in your life? Well look no further, I have got some goodies for you!
- Slow Cooker Sweet Potato Chili | My absolute FAVE!
- Sweet Potato Morning Glory Muffins | Wake up to deliciousness!
- Spiralized Sweet Potato + Baby Arugula Frittata | Breakfast, lunch or dinner!
- 3 sweet potatoes
- 2 cups baby spinach
- 1 can or two cups black beans
- 3/4 cup corn
- 1/4 cup diced chiles
- 1/2 cup diced tomates
- Juice of 1/2 lime
- 1/2 T chili powder
- 1/2 T cumin
- 1 tsp garlic powder
- 1/8 tsp crushed red pepper more to taste
- Sea Salt and cracked pepper to taste
Preheat oven to 400°F.
Poke sweet potatoes with a a fork several times.
Bake sweet potatoes for about 45-55 minutes or until soft.
About 15 minutes before sweet potatoes are done, heat a skillet to medium heat.Heat a tsp of olive oil. Sauté spinach until wilted. Add the tomatoes, chiles and corn and heat for about 2-3 minutes.
Add black beans, lime juice and spices and lower to low heat.
Stir and allow to simmer for about 10 minutes.
When sweet potatoes are out of the oven,cut sweet potatoes in half and mash the inside. (You can remove all of the flesh and mash together but that seems like more work than necessary to me!)
Place the open sweet potatoes on a baking sheet and evenly distribute the bean mixture over the potatoes.
Broil for about 6-8 minutes or until edges of the potatoes are crisp. Remove from the oven and garnish to your liking.