Welcome to a truly delightful and vibrant meal that will quickly become a weeknight favorite: Mexican Stuffed Sweet Potatoes! These beauties feature perfectly baked sweet potatoes generously filled with a savory black bean medley, topped with fresh guacamole, and drizzled with a creamy vegan sour cream. They are incredibly easy to make, healthy, and satisfying. Get ready to discover a recipe, helpful tips, and exciting variations that will bring joy to your kitchen!
Table of Contents
Why You’ll Love These Mexican Stuffed Sweet Potatoes
These Mexican Stuffed Sweet Potatoes offer so much to love, making them a fantastic addition to your meal rotation.
- Quick & Easy Weeknight Meal: They come together with minimal fuss, perfect for busy evenings.
- Wholesome and Nutrient-Packed: Loaded with fiber, vitamins, and healthy fats for sustained energy.
- Customizable for Dietary Preferences: Naturally vegan and gluten-free, easily adaptable to your taste.
- Flavorful, Satisfying, and Comforting: Each bite delivers a burst of fresh, zesty, and savory goodness.
- Visually Appealing and Vibrant: Their colorful presentation makes them a feast for the eyes as well as the palate.
Mexican Stuffed Sweet Potatoes Ingredients
To create these incredible Mexican Stuffed Sweet Potatoes, gather these fresh and wholesome ingredients. Each component contributes to the layered flavors that make this dish so special.
- Sweet Potatoes: 4 medium-sized sweet potatoes, scrubbed clean.
- Olive Oil: 1 tablespoon, for roasting the sweet potatoes.
- Black Bean Medley:
- 1 can (400 ml) black beans, strained and rinsed (about 1 1/2 cups cooked black beans).
- 1 cup cherry tomatoes, finely chopped.
- 1/2 cup corn (fresh, frozen, or canned, thawed if frozen, drained if canned).
- 1/3 cup fresh cilantro, chopped (tightly packed).
- 1/4 cup red onion, finely diced.
- 1 clove garlic, minced.
- 1/2 lime, juiced.
- 2 teaspoons olive oil.
- 1/4 teaspoon sea salt.
- Pinch black pepper.
- Pinch chili flakes.
- Easy Guacamole Topping:
- 1 ripe avocado.
- 2 teaspoons lime juice.
- Pinch sea salt.
- Creamy Vegan Sour Cream:
- 1/3 cup plain coconut yogurt (unsweetened).
- 1/2 teaspoon lime juice.
- Pinch sea salt.
Notes & Substitutions
- Sweet Potatoes: Choose uniformly sized potatoes for even baking. Yukon Gold or regular baking potatoes can be used, though the flavor profile will differ slightly.
- Beans: Feel free to swap black beans for pinto beans or kidney beans.
- Corn: Frozen corn is a great freezer staple; just thaw it before mixing. Canned corn works well too, just drain it thoroughly.
- Cilantro: Fresh cilantro offers the best flavor. If unavailable, use a smaller amount of dried cilantro or fresh parsley.
- Red Onion/Garlic: Adjust quantities to your preference. Garlic powder or onion powder can be used in a pinch (about 1/4 teaspoon each).
- Vegan Sour Cream: Unsweetened plain non-dairy yogurt (almond or soy based) or a homemade cashew cream are excellent alternatives. Ensure it’s unsweetened.
- Spice: For extra heat, finely dice a jalapeño or serrano pepper and add it to the black bean medley.
- Oil: Avocado oil or grapeseed oil are good alternatives for roasting and the medley dressing.
Equipment
Gathering your tools before you start makes cooking a breeze! You’ll need just a few basic kitchen items for these incredible stuffed sweet potatoes.
- Baking sheet.
- Parchment paper (optional, but makes cleanup easier).
- Small mixing bowls (3 needed).
- Fork (for mashing avocado and poking potatoes).
- Sharp knife & cutting board.
- Citrus juicer (or simply use a fork to extract juice).
How To Make Mexican Stuffed Sweet Potatoes
Creating these delightful Mexican Stuffed Sweet Potatoes is a straightforward process. Follow these easy steps for a truly satisfying meal.
1. Prepare and Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Using a fork, carefully poke small holes all around each sweet potato, about 1-inch apart. This prevents them from bursting in the oven. Culinary experts confirm that piercing potatoes before baking helps release steam and avoid ruptures. Line a baking tray with parchment paper for easy cleanup, then lightly coat the sweet potatoes with 1 tablespoon of olive oil. Bake for 40 minutes to 1 hour, or until they are completely fork-tender. You should be able to easily insert a fork into the center.
2. Make the Black Bean Medley
While your sweet potatoes bake, prepare the flavorful black bean medley. In a medium-sized bowl, combine the strained and rinsed black beans, chopped cherry tomatoes, corn, chopped fresh cilantro, diced red onion, and minced garlic. Drizzle the medley with the juice from half a lime and 2 teaspoons of olive oil. Season with 1/4 teaspoon sea salt, a pinch of black pepper, and a pinch of chili flakes. Stir all the ingredients together thoroughly to ensure the flavors are well combined.
3. Prepare the Easy Guacamole
For your creamy topping, make the simple guacamole. In a small bowl, use a fork to mash the ripe avocado until it reaches your desired consistency. Stir in 2 teaspoons of lime juice and a pinch of sea salt. Mix well until everything is combined and creamy.
4. Create the Vegan Sour Cream
Next, prepare the tangy vegan sour cream. In a separate small bowl, whisk together the plain coconut yogurt, 1/2 teaspoon of lime juice, and a pinch of sea salt. Taste and adjust the seasoning if needed, adding more lime or salt to your preference. This adds a lovely, cooling contrast to the savory filling of your Mexican Stuffed Sweet Potatoes.
5. Assemble the Stuffed Sweet Potatoes
Once your sweet potatoes are perfectly baked and fork-tender, carefully remove them from the oven. Let them cool slightly so they are easier to handle. Using a sharp knife, cut each sweet potato lengthwise down the center, being careful not to cut all the way through the bottom. Gently fluff the flesh with a fork. Generously fill each sweet potato half with the prepared black bean medley. Top with a dollop of your easy guacamole. Finish by drizzling a generous amount of the creamy vegan sour cream over the top. Serve your delicious Mexican Stuffed Sweet Potatoes immediately with extra lime wedges on the side for an added burst of freshness. Enjoy!
Pro Tips for Perfect Mexican Stuffed Sweet Potatoes
Achieving perfectly cooked and flavorful Mexican Stuffed Sweet Potatoes is simple with these helpful tips.
- Even Baking: Select sweet potatoes that are similar in size. This ensures they cook at the same rate, preventing some from being undercooked or overdone.
- Prevent Explosions: Always poke holes in your sweet potatoes before baking. This allows steam to escape, stopping them from bursting in the oven.
- Fork-Tender Test: To check for doneness, a toothpick or fork should effortlessly slide into the center of the sweet potato. If there’s resistance, bake a bit longer.
- Fresh Guacamole: For the best flavor and color, prepare your guacamole just before serving. Avocado can brown quickly once exposed to air.
- Flavor Layering: Taste and season each component individually. This builds depth and ensures every bite of your stuffed sweet potatoes is packed with flavor.
- Advanced Prep: The black bean medley and vegan sour cream can be made a day in advance. Store them separately in airtight containers in the refrigerator.
Serving Suggestions, Storage, & Variations
These Mexican Stuffed Sweet Potatoes are wonderfully versatile, perfect as a main dish or a hearty side.
- Serving: Enjoy them as a complete, satisfying main course. They also make a fantastic, robust side dish alongside a light protein.
- Pairings: Serve these amazing Mexican Stuffed Sweet Potatoes with a simple green salad for extra freshness. For a grain-forward meal, add a side of fluffy quinoa or brown rice. Crispy tortilla chips are also a great accompaniment for scooping up any extra filling.
- Storage: Store the baked sweet potatoes, black bean medley, and vegan sour cream in separate airtight containers in the refrigerator for up to 4 days. Make the guacamole fresh just before serving.
- Reheating: Reheat the sweet potatoes (halved) in the oven or microwave until warm. Then, add the fresh black bean medley, guacamole, and sour cream.
- Additions: Customize your sweet potato creations with roasted veggies like bell peppers or zucchini. Crumbled vegan cheese, a dash of your favorite hot sauce, quick pickled onions, or shredded lettuce can elevate the texture and flavor.
- Protein Boost: For an even heartier meal, add crumbled and seasoned tofu or tempeh to the black bean medley. Sauté it with taco seasoning before mixing in.
- Grain Bowl: If you prefer, serve the black bean medley over a bed of rice or quinoa instead of in the sweet potato for a deconstructed grain bowl.
Nutrition Information
These Mexican Stuffed Sweet Potatoes are not only delicious but also incredibly nutritious. They are a fantastic source of fiber, complex carbohydrates, and essential vitamins and minerals. Sweet potatoes offer a wealth of Vitamin A, while black beans provide plant-based protein and iron. According to the Agricultural Marketing Resource Center, sweet potatoes are a significant source of potassium, fiber, and vitamins A and C. The healthy fats from avocado and olive oil contribute to satiety and nutrient absorption.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes. For precise dietary planning, consult a registered dietitian or nutritionist.
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 55 g |
| Protein | 10 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Sodium | 229 mg |
| Fiber | 14 g |
| Sugar | 9 g |
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes, absolutely! You can bake the sweet potatoes and prepare the black bean medley and vegan sour cream up to 2-3 days in advance. Store each component separately in airtight containers in the refrigerator. Assemble just before serving for the best texture and freshness.
How do I know when the sweet potatoes are fully cooked?
The best way to tell is by testing them with a fork or a small knife. It should slide into the center of the sweet potato with very little resistance, indicating it’s fork-tender and perfectly baked.
What if I don’t have coconut yogurt for the sour cream?
You can use any other plain, unsweetened non-dairy yogurt like almond or soy yogurt. Ensure it’s unsweetened to maintain the savory profile of the vegan sour cream for your stuffed sweet potatoes. Alternatively, a homemade cashew cream can also work beautifully.
Can I use other types of beans?
Absolutely! Pinto beans or kidney beans would be excellent substitutes for black beans. Adjust the seasoning slightly if needed to complement their flavor.
Are these spicy?
This recipe is mildly seasoned with a pinch of chili flakes, offering just a hint of warmth. If you prefer more heat, you can add finely diced jalapeños or a bit more chili flakes to the black bean medley.
Can I freeze stuffed sweet potatoes?
Freezing fully assembled stuffed sweet potatoes is not recommended, as the fresh toppings like guacamole and sour cream don’t freeze well. However, you can bake and freeze the plain sweet potato shells and the black bean medley separately for later use.
Conclusion
These Mexican Stuffed Sweet Potatoes are truly a celebration of vibrant flavors and wholesome ingredients. They offer a perfect blend of comfort and freshness, proving that healthy eating can be incredibly delicious and satisfying. We hope you feel confident to try this easy-to-follow recipe and bring its fantastic taste to your table. Don’t forget to share your amazing creations with us on social media and leave a comment below – we love hearing from you!
Delicious Mexican Stuffed Sweet Potatoes (Vegan & Gluten-Free)
Equipment
- Oven
- Fork
- Baking Tray
- Parchment Paper
- bowl
Ingredients
Main Ingredients
- 4 sweet potatoes
- 1 tbsp olive oil (or avocado oil)
- 1 can black beans (400 ml), strained and rinsed (or 1 1/2 cups cooked black beans)
- 1 cup cherry tomatoes chopped
- 1/2 cup corn
- 1/3 cup cilantro chopped, tightly packed
- 1/4 cup red onion diced
- 1 clove garlic diced
Bean Medley Dressing
- 1/2 lime juiced
- 2 tsp olive oil
- 1/4 tsp sea salt
- pepper pinch
- chili flakes pinch
Easy Guacamole
- 1 avocado
- 2 tsp lime juice
- sea salt pinch
Vegan Sour Cream
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- sea salt pinch
Instructions
Preparation
- Preheat oven to 400F/200C. Poke holes in sweet potatoes, coat with oil, and bake for 40-60 minutes until tender.
- Combine black beans, tomatoes, corn, cilantro, red onion, and garlic in a bowl, then dress with lime juice, olive oil, salt, pepper, and chili flakes. Mix well.
- Mash avocado with lime juice and a pinch of sea salt to prepare easy guacamole.
- Whisk together coconut yogurt, lime juice, and sea salt in a separate bowl for the vegan sour cream.
- Halve the baked sweet potatoes, fill them with the black bean mixture, and top with guacamole and a drizzle of vegan sour cream.