Description
Mexican stuffed sweet potatoes are a vibrant, comforting dish that combines the earthy sweetness of roasted sweet potatoes with a savory black bean filling. Topped with melted cheese, fresh cilantro, and zesty lime juice, these delightful potatoes are perfect for busy weeknights or festive gatherings. Enjoy this nutritious meal packed with flavor that will leave your taste buds dancing!
Ingredients
Scale
- 2 medium sweet potatoes (about 1 pound)
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- 2 tsp ground cumin
- 2 tsp chili powder
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C).
- Bake sweet potatoes directly on the oven rack for about 45 minutes until fork-tender.
- While baking, heat black beans in a saucepan over medium heat with cumin and chili powder for about 3 minutes.
- Stir in half of the shredded cheese until melted and combined.
- Once sweet potatoes are done, cut them open lengthwise and fluff the insides.
- Fill each potato with the black bean mixture, top with remaining cheese, and return to the oven for an additional 5-7 minutes until bubbly.
- Drizzle lime juice over each potato and garnish with cilantro or parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato (about 250g)
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 30mg