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 www.healthygffamily.com
Mexican Stuffed Sweet Potatoes

Hearty, Nourishing and Delish!

For the Veggie Black Bean Quesadillas, click here.

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

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 Mexican Veggie Black Bean Mix 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: carrots, bell peppers, mushrooms, squash, and black beans and in this option, we included sweet potatoes.

Mexican stuffed sweet potatoes gluten-free vegetarian grain-free #glutenfreerecipes www.healthygffamily.com

The Mexican Spice Blend 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 www.healthygffamily.com

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 www.healthygffamily.com

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.

Recipe

5.0 from 1 reviews
Mexican Stuffed Sweet Potatoes
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-Free, Grain-Free,Vegan, Vegetarian
Serves: 4
Ingredients
4 sweet potatoes, well cleaned and pricked with a fork
Mexican Veggie & Bean Mix:
  • 1-2 tablespoons canola oil
  • 3 cloves garlic minced
  • ½ cup carrots, chopped
  • 1 red pepper, de-seeded and chopped
  • 1 yellow squash, chopped
  • 1 8oz-10oz container mushrooms, chopped
  • 1 15 oz can black beans, rinsed and drained
Mexican Spice Mix
  • 1¼ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
Topping ideas (Optional)
  • 1 avocado, cubed or mashed
  • fresh cilantro, chopped
Instructions
Bake Sweet Potatoes either ahead of time or while you prep the vegetable mix.
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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:
  1. Heat canola oil in a large saute pan.
  2. Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
  3. Add garlic and saute for approx 1 minute until tender & fragrant.
  4. 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.
  5. Add spices and mix well. (You can add more or less according to tastes).
  6. Let simmer on medium heat for approximately 10 minutes, stirring periodically, until tender.
  7. TIP: Veggie mix can be made ahead and warmed up when ready to eat.
  8. While veggies simmer, prep any toppings.
  9. Chop avocado and cilantro.
Assemble
  1. When ready to eat, heat up sweet potato, cut it open and add warm veggie mix. Top with avocado or cilantro. Enjoy!

 

mexican stuffed sweet potatoes gluten free #glutenfreerecipes www.healthygffamily.com

2 thoughts on “Mexican Stuffed Sweet Potatoes

  1. 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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