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Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes


  • Author: Heather Lasco, RD
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 20 minutes
  • Total Time: 1 hour and 35 minute
  • Yield: 4 1x

Description

These Mexican Stuffed Sweet Potatoes are perfect for meatless Monday or as a vegetarian friendly dinner.


Scale

Ingredients

  • 4 sweet potatoes
  • 1 tbsp olive oil
  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 cans of rotel (diced green chili peppers & tomatoes)
  • 1/2 cup cilantro, chopped
  • 2 tsp chili powder
  • 1 cumin
  • Salt & Pepper to taste
  • 1/41/2 tsp cayenne powder (optional)
  • 1/2 cup Mexican cheese

Instructions

  1. Preheat oven to 425 degrees and spray a baking sheet with nonstick cooking spray.
  2. Place the sweet potatoes on the baking sheet and bake them in the oven for 50 minutes to 1 hour.
  3. While the sweet potatoes are baking heat olive oil in a medium sized pan to medium heat. Add the onion and bell pepper to the pan and cook until softened.
  4. Add the rotel, black beans, chili power, cumin, cayenne, salt, and pepper to the pan. Let the mixture simmer for 6-8 minutes and then remove from the heat.
  5. Once the sweet potatoes are done let them cool out of the oven for 10 minutes. Once they are cooled a bit cut each potato in half.
  6. Spoon the mixture into each sweet potato and then sprinkle cheese and cilantro over the top. Enjoy!

  • Category: Dinner

Keywords: Mexican Stuffed Sweet Potatoes, vegetarian, vegan friendly, meatless monday, dinner ideas, easy