Name: Vegetarian Mexican Stuffed Sweet Potatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 large sweet potatoes; 1 can black beans, drained, rinsed, and patted dry; 1/4 cup chopped cilantro; Juice of 1 small lime; 1/8 teaspoon cayenne; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1 cup shredded mexican cheese

Vegetarian Mexican Stuffed Sweet Potatoes

vegetarian mexican stuffed sweet potatoes

Prep5 minutes

Cook10 minutes

Total15 minutes

Servings4

Published 9 May 2017

Ever since having my son, I’ve realized that pregnancy and becoming a mother has changed my tastebuds.

One thing that I can’t get enough of lately is sweet potatoes!

These vegetarian mexican stuffed sweet potatoes, to be specific.

Ever since making this recipe I’ve had to have it at least once a week!

I’m really diggin’ the flavor of sweet potato in savory dishes.

They are creamy, filling, and add a great salty sweet contrast to dinner. I just can’t get enough!

Crosby loves sweet potatoes too (he must get that from his mama.)

When roasting these up for dinner I’ll save him some to puree with a little coconut oil and water. So easy!

What’s your favorite way to eat sweet potatoes?

vegetarian mexican stuffed sweet potatoes recipe via @buildyourbite

Nutrition

Serving: 1g
Calories: 295kcal
Carbohydrates: 42g
Protein: 14g
Fat: 9g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Cholesterol: 27mg
Sodium: 835mg
Fiber: 10g
Sugar: 12g

Ingredients

2 large sweet potatoes

1 can black beans, drained, rinsed, and patted dry

1/4 cup chopped cilantro

Juice of 1 small lime

1/8 teaspoon cayenne

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 cup shredded mexican cheese

Instructions

Preheat oven to 425

Rinse and scrub sweet potatoes and poke holes with a fork

Place sweet potatoes on a baking sheet and roast for 45-60 minutes, or until fork tender

Cut sweet potatoes in half long ways

Gently scoop out filling and place in a bowl - making sure to leave a little around the edges to keep the skins from falling apart (I used about 2 cups worth)

Add beans, cilantro, lime, cayenne, onion powder, garlic powder, salt, cumin, and chili powder

Stir until combined

Scoop filling back into the 4 halves of the sweet potatoes

Top each half with 1/4 cup shredded mexican cheese

Bake at 425 for 5-10 minutes, or until cheese starts to brown

Serve topped with sour cream

Enjoy!