Go Back
Two vibrant Mexican Stuffed Sweet Potatoes are served on a white plate, topped with salsa, cilantro, and avocado crema, with lime wedges.
Layla

Zesty Mexican Stuffed Sweet Potatoes

These flavorful Mexican Stuffed Sweet Potatoes are packed with a vibrant, spicy black bean and corn filling, making for a hearty and satisfying vegetarian meal. Perfect for a weeknight dinner or meal prep!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes about 8-10 oz each
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Mexican Filling
  • 1 tbsp olive oil
  • 1 small red onion diced
  • 2 cloves garlic minced
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 14.5-ounce can fire-roasted diced tomatoes undrained
  • 1-2 tbsp adobo sauce from canned chipotle peppers (adjust to taste for spice)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup vegetable broth or water
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
For Serving (Optional Toppings)
  • 1 ripe avocado diced
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tbsp fresh cilantro chopped
  • Hot sauce to taste
  • Cotija cheese crumbled (optional, for non-vegan)

Equipment

  • Baking Sheet
  • Large skillet
  • Large Mixing Bowl
  • Cutting board
  • Knife
  • Fork

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Wash sweet potatoes thoroughly. Prick each sweet potato several times with a fork. Rub them lightly with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Place sweet potatoes directly on the prepared baking sheet. Bake for 45-60 minutes, or until very tender when pierced with a fork. Cooking time will vary depending on the size of the sweet potatoes.
  4. Once tender, remove from oven and let cool slightly, about 10 minutes, before handling.
Prepare the Mexican Filling
  1. While the sweet potatoes are baking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook for 5-7 minutes, until softened and translucent.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the rinsed black beans, thawed corn, undrained fire-roasted diced tomatoes, adobo sauce, ground cumin, chili powder, and smoked paprika. Pour in the vegetable broth.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
  5. Remove from heat and stir in the fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning as needed (add more salt, adobo, or lime juice).
Assemble and Serve
  1. Carefully slice each roasted sweet potato lengthwise down the middle, being careful not to cut all the way through the bottom. Fluff the insides with a fork.
  2. Spoon a generous amount of the Mexican black bean and corn filling into each sweet potato.
  3. Top with your desired optional toppings: diced avocado, a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, a dash of hot sauce, or crumbled Cotija cheese.
  4. Serve immediately and enjoy your delicious Mexican Stuffed Sweet Potatoes!

Notes

**Meal Prep:** This recipe is excellent for meal prep. Prepare the sweet potatoes and filling ahead of time. Store separately in airtight containers in the refrigerator for up to 3-4 days. Reheat sweet potatoes in the microwave or oven, then fill and add fresh toppings.
**Spice Level:** Adjust the amount of adobo sauce to your preferred spice level. For milder, use 1 tablespoon; for spicier, use 2 tablespoons or more.
**Protein Boost:** For an extra protein boost, you can add cooked quinoa or crumbled plant-based ground meat to the filling.