Mexican Stuffed Sweet Potatoes

An easy Gluten-Free, Grain-Free and Vegetarian meal. Bonus: Can be made ahead and reheats well!

mexican stuffed sweet potatoes gluten free #glutenfreerecipes
Mexican Stuffed Sweet Potatoes

Hearty, Nourishing and Delish!

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For the Veggie Black Bean Quesadillas, click here.

If you’re here for the Mexican Stuffed Sweet Potatoes, read on!

PRO TIP:  If you’re looking for a cooking video, you can watch the video of the Veggie Black Bean Quesadillas to see how the Veggie Bean Mix with Homemade Taco Seasoning is made!

Okay, enough housekeeping….let’s make some Mexican Stuffed Sweet Potatoes!

Stuffed Sweet Potatoes gluten-free

Original Post…

Who doesn’t love a stuffed sweet potato?

They are fresh tasting, hearty and delicious!

As a bonus they are naturally gluten-free and grain-free (just watch what they are stuffed with if eating out!).

These are stuffed with our favorite Veggie Black Bean Mix with Homemade Taco Seasoning which we’ve been making for years and which  works equally well on a sweet potato, quesadilla, burrito or taco!

The versatility of the mix makes if perfect for feeding a family with different tastes or preferences.

The Veggie Black Bean Mix simply 5 real, whole food ingredients + spices.

The 5 main ingredients are:


bell peppers



and black beans and in this option, we included sweet potatoes.

Mexican stuffed sweet potatoes gluten-free vegetarian grain-free #glutenfreerecipes

The Homemade Taco Seasoning is simply a mix of cumin, chili powder, salt and pepper.

It’s not too spicy because that’s how my family prefers it but feel free to amp it up to taste!

The veggies and beans are sauteed and cooked up with the spice blend.

Mexican stuffed sweet potatoes gluten-free vegetarian grain-free #glutenfreerecipes

Then all you do is top the baked sweet potato with it… couldn’t be easier!

Also tastes great topped with avocado, guacamole or fresh cilantro.

Mexican stuffed sweet potatoes gluten-free vegetarian grain-free #glutenfreerecipes

We love this meal not only because it tastes great, but because the vegetable bean mix can be prepped ahead or fully made ahead and heated up when you’re ready to eat.

So, it is perfect for days when you’re out and about and come home hungry ,or for days when people are eating at different times.

This is easy, make-ahead meal is also a great gluten-free, grain-free way to enjoy Taco Tuesday!

And leftovers make a great lunch the next day!

Hope you enjoy it as much as we do!

Scroll down to see the recipe and leave a comment if you try.


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5 from 1 vote

Mexican Stuffed Sweet Potatoes

An easy, hearty and delicious gluten-free, grain free meal that can be entirely or partially made ahead of time. The stuffing is a Mexican spiced veggie black bean mix that works equally well for sweet potatoes, quesadillas, burritos or tacos.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Sides, Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan, Grain-Free
Servings: 4
Author: Healthy Gluten-free Family


4 sweet potatoes, well cleaned and pricked with a fork

    Mexican Veggie & Bean Mix:

    • 1-2 tablespoons canola oil
    • 3 cloves garlic minced
    • 1/2 cup carrots chopped
    • 1 red pepper de-seeded and chopped
    • 1 yellow squash chopped
    • 1 8 oz-10oz container mushrooms chopped
    • 1 15 oz can black beans rinsed and drained

    Mexican Spice Mix

    • 1 1/4 teaspoon cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon kosher salt

    Topping ideas (Optional)

    • 1 avocado cubed or mashed
    • fresh cilantro chopped


    Bake Sweet Potatoes either ahead of time or while you prep the vegetable mix.

    • Preheat oven to 400 degrees.
    • If you haven't already, prick sweet potatoes with the prongs of a fork or a knife in a few places - this will allow some of the steam to escape while baking and prevent the potato from splitting open or exploding in the oven.
    • Bake sweet potatoes for 50-60 minutes until tender and starting to bubble through. Amount of time will vary on size of sweet potato.

    Mexican Veggie & Bean Mix:

    • Heat canola oil in a large saute pan.
    • Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
    • Add garlic and saute for approx 1 minute until tender & fragrant.
    • Add and mix in squash, mushrooms and beans. Saute for 5-7 minutes until starting to cook and soften such that mushrooms "shrink" in the pan.
    • Add spices and mix well. (You can add more or less according to tastes).
    • Let simmer on medium heat for approximately 10 minutes, stirring periodically, until tender.
    • TIP: Veggie mix can be made ahead and warmed up when ready to eat.
    • While veggies simmer, prep any toppings.
    • Chop avocado and cilantro.


    • When ready to eat, heat up sweet potato, cut it open and add warm veggie mix. Top with avocado or cilantro. Enjoy!
    Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


    2 thoughts on “Mexican Stuffed Sweet Potatoes

    1. 5 stars
      This filling is to die for! I threw in a handful of kale that I happened to have which gave great color. I would also have enjoyed it over rice as well. Karen suggested putting the filling in a quesadilla the next day which I did with cheddar cheese and it was fabulous. My family loved too!

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