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.
Servings: 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
- 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
Instructions
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.
Assemble
- When ready to eat, heat up sweet potato, cut it open and add warm veggie mix. Top with avocado or cilantro. Enjoy!
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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!
Thanks so much Lisa! Happy you love it and kale is a great add! This versatile mix is tasty so many ways– over rice sounds simple and delish!