Description
These Vegetarian Mexican Stuffed Sweet Potatoes are a flavorful and wholesome dish perfect for a nutritious meal. Roasted sweet potatoes are filled with a spicy, seasoned black bean mixture and topped with melted Mexican cheese, creating a delightful combination of textures and bold southwestern flavors. Ideal for a satisfying vegetarian dinner that’s easy to prepare and packed with protein and fiber.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes
Filling
- 1 can black beans (drained, rinsed, and patted dry)
- 1/4 cup chopped cilantro
- Juice of 1 small lime
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Topping
- 1 cup shredded Mexican cheese
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Rinse and scrub the sweet potatoes thoroughly. Use a fork to poke several holes in each potato to allow steam to escape during roasting.
- Roast Sweet Potatoes: Place the sweet potatoes on a baking sheet and roast them in the preheated oven for 45 to 60 minutes, or until they are fork-tender and cooked through.
- Cut Sweet Potatoes: Remove the roasted sweet potatoes from the oven and carefully cut each one in half lengthwise.
- Scoop Filling: Gently scoop out the sweet potato flesh from each half, leaving a bit of flesh around the edges to maintain the structure of the skins. Aim for about 2 cups of sweet potato flesh in a bowl.
- Mix Filling: To the bowl with sweet potato flesh, add the drained black beans, chopped cilantro, lime juice, cayenne pepper, onion powder, garlic powder, salt, cumin, and chili powder. Stir thoroughly to combine all the flavors.
- Refill Sweet Potatoes: Spoon the seasoned sweet potato and bean mixture back into the four sweet potato halves evenly.
- Add Cheese Topping: Sprinkle 1/4 cup of shredded Mexican cheese on top of each stuffed sweet potato half.
- Bake to Melt Cheese: Return the stuffed sweet potatoes to the oven and bake for an additional 5 to 10 minutes at 425°F (220°C), or until the cheese is melted and starts to brown lightly.
- Serve: Remove from the oven and serve immediately, topped with sour cream for added creaminess and flavor.
- Enjoy: Enjoy your delicious Vegetarian Mexican Stuffed Sweet Potatoes as a hearty and nutritious meal!
Notes
- Ensure sweet potatoes are fork-tender before scooping out the filling to maintain the best texture.
- You can adjust the cayenne pepper quantity to make the filling milder or spicier according to your preference.
- For a vegan version, substitute the Mexican cheese with a vegan cheese alternative and omit sour cream or use a plant-based sour cream.
- Leftover filling can be used as a side dish or added to salads for extra protein and flavor.
- To save time, sweet potatoes can be microwaved until tender before stuffing, but roasting enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: vegetarian stuffed sweet potatoes, Mexican stuffed sweet potatoes, black bean sweet potatoes, healthy stuffed sweet potatoes, baked stuffed sweet potatoes, meatless Mexican recipe
