These vegetarian, Southwest-inspired Stuffed Sweet Potatoes pack flavor in every bite and are nutritious enough for a full meal.
We are elevating Taco Tuesday with these healthy, colorful Stuffed Sweet Potatoes that are bursting with flavor.
I try to keep a schedule with my weeknight dinners. I always start the week with No Meat Mondays, we have Taco Tuesday, Wednesdays I usually do chicken or seafood, Thursdays are for whatever I have left to make a meal out of (Throw it Together Thursday?) and on Fridays I order take-out, usually pizza.
So, it’s not a strict meal plan, but it helps me organize myself for the week. Anyway, on Taco Tuesday I don’t always do tacos, but I usually keep it to a Mexican/Southwestern vibe. I have made this easy, one-pan Mexican Ground Beef Casserole (I’ve also made it with ground turkey), and these AMAZING Mexican Chicken Bowls with cauliflower rice and pineapple-chili sauce. Delish! But I am so excited about these Stuffed Sweet Potatoes.
By now you can guess that these are not your traditional Baked Sweet Potatoes or even filled with the autumn flavors we find in Pecan Pie Healthy Stuffed Sweet Potatoes. Nope. These Stuffed Sweet Potatoes are FRESH. Fresh ideas, fresh ingredients, fresh faces of friends and family enjoying these hearty sweet potatoes. Ok, so imagine a huge, delish vegetarian burrito. Got it? Now get rid of the flour tortilla and imagine you’re biting into that burrito, but it is inside a sweet potato. Yum! Stuffed with green onions, tomatoes, guacamole, corn, and black beans, this flavor combo is perfection. Stuffed Sweet Potatoes are so easy to prepare, and you are serving a full, nutritious meal in one dish.
Are Stuffed Sweet Potatoes Healthy?
With sweet potatoes, tomatoes, corn, and green onions, these Stuffed Sweet Potatoes are packed with nutrients and antioxidants. They are also loaded with fiber and are great for immune support. The black beans add extra protein to really make this a full vegan or vegetarian meal.
A Note on Canned Foods
There is a negative stigma around eating canned food. However, canned veggies and beans are a great option. While I find it therapeutic to pick, wash, and prep my produce, sometimes I don’t have time for all that. It also takes, like, an hour to prepare dried beans – another thing I don’t have time for. I ALWAYS have several cans of black beans and garbanzo beans (chickpeas) in my pantry. They quickly add protein and flavor to any meal.
When buying canned veggies be sure to look for ones that have no sauce or sugar, and are low in sodium.
How to make ahead and store
You can make Stuffed Sweet Potatoes ahead of time or store leftovers in an airtight container for up to five days in the refrigerator. I would leave the guacamole off until ready to enjoy. Not only does it turn brown when it oxidizes, it is best eaten cool or at room temp. To reheat, pop them back in the oven at 350 degrees Fahrenheit until warmed.
Serving Suggestions
As I mentioned, like ten times, these Stuffed Sweet Potatoes are hearty enough to be a full meal, however, you can certainly make them as a side or an appetizer.
As an appetizer I would serve them before a grand Mexican-inspired dinner. Start with Stuffed Sweet Potatoes, a side of Guacamole, refreshing Grilled Pineapple Mango Salsa, and these restaurant-style, crispy Air Fryer Tortilla Chips.
For the next course bring on the Green Chicken Enchiladas (my all-time fave!) with fresh salsa verde and these simple, yet delicious Tuna Tacos. And no fiesta is complete without refreshments, so wash it all down with a bright Pomegranate Margarita. Ok, so when are we doing this? Because I really want to be part of this dinner.
If you want to serve your Stuffed Sweet Potatoes as a side, pair them with something simpler that still complements the flavors. Try Baked Chicken Tenders With Mexican Couscous Crust or Fajita Veggies over rice.
Ingredients
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, rinsed and drained
- 3/4 cup diced tomatoes
- 1/4 cup chopped green onions
- 2 teaspoons ground cumin
- Salt to taste
- Pepper to taste
- 2 large sweet potatoes microwaved and cut in half
- Guacamole for garnish optional
- Minced cilantro for garnish optional
Instructions
- In a large mixing bowl, combine the black beans, corn, diced tomatoes, green onions, cumin, salt, and pepper, stirring until well mixed.
- Carefully scoop out a portion of the flesh from the microwaved sweet potatoes, creating a small well in each half, while leaving the skin intact.
- Spoon the bean mixture into the wells of the sweet potatoes, and if desired, garnish with guacamole and minced cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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