Mexican Stuffed Sweet Potatoes
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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 4 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.