Mexican Stuffed Sweet Potatoes

These Mexican Stuffed Sweet Potatoes can be perfect for lunch or dinner time. It's a healthy and tasty meal that the whole family can enjoy.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 254kcal

Author Julia Maz

Ingredients

2 large sweet potatoes
½ cup black beans
½ cup corn
½ cup cherry tomatoes, chopped
¼ cup red onion, diced
¼ cup cilantro, chopped
1 tbsp. lime juice
½ tsp. cumin powder
⅓ tsp. salt or to taste
½ cup guacamole for serving

Instructions

Preheat the oven to 400°F and place the potatoes on a parchment paper lined baking sheet. Bake the potatoes until soft (about 40-50 minutes, depending on a size).
Meanwhile, prepare the black bean salsa, by mixing all if the remaining ingredients (excluding guacamole) in a medium bowl. Set aside. Prepare guacamole, or use store-bought.
When baked, remove the sweet potatoes from the oven and cut into two pieces. Sprinkle with salt to taste, and carefully mash the flesh with the fork.
Now, top it with a spoonful of guacamole and a generous amount of black bean salsa. Serve immediately.

Video

Notes

How To Store And Meal Prep

If you like to meal prep, go right ahead with this loaded potato! I have whipped this up and used it for quick lunches or dinners down the line.

What I recommend doing is storing your sweet potato in one container, and then the bean and corn salad in another. That way you can reheat your potato, then top with the cold salad mix and guacamole.

How to Make Homemade Guacamole

Making homemade guacamole is so simple. Just cut your avocado up, and make sure to remove the pit. Put the flesh in a bowl, add in some lime juice and salt. Mash with a fork to the texture you like. Toss in fresh tomatoes, cumin, onions, and cilantro!

Nutrition