Mexican Stuffed Sweet Potatoes

An easy Gluten-Free, Grain-Free and Vegetarian meal

Hearty, Nourishing and Delish!

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 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 details… sautéed carrots, bell peppers, mushrooms, squash, and black beans mixed with a Mexican spice blend and loaded into a sweet potato. Also tastes great topped with avocado, guacamole or fresh cilantro.

The sweet potatoes and vegetable mix can both be 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.

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

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

Additional Recipes You May Enjoy

Pumpkin Chocolate Chip Cookies

Vegetable Fried Rice

My Grandmother’s Apple Crisp

Recipe

Mexican Stuffed Sweet Potatoes

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

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: Healthy Gluten-Free Family

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.

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