Vegetarian Mexican Stuffed Sweet Potatoes Recipe

Vegetarian Mexican stuffed sweet potatoes are a delightful and nutritious dish that combines the sweetness of baked sweet potatoes with a savory filling inspired by Mexican flavors. Here’s a comprehensive recipe to create this delicious meal.

Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes
• Olive oil (for brushing)
• Salt (to taste)

For the Filling:

• 1 can (15 oz) black beans (drained and rinsed)
• 1 can (15 oz) corn (drained)
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 3 cloves garlic (minced)
• 1 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh lime juice (to taste)

For Toppings:

• Guacamole
• Pico de gallo or salsa
• Vegan sour cream
• Chopped cilantro

Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

1. Prepare the Sweet Potatoes:

• Wash and dry the sweet potatoes. Prick them several times with a fork.
• Brush lightly with olive oil and sprinkle with salt.
• Place them on a baking sheet lined with parchment paper and bake for about 45 minutes to an hour, or until they are tender and easily pierced with a fork.

1. Make the Filling:

• While the sweet potatoes are baking, heat a skillet over medium heat.
• Add a dash of olive oil, then sauté the diced onion and red bell pepper until the onion is translucent.
• Stir in the minced garlic and cook for an additional minute.
• Add the black beans, corn, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Mix well and cook for about 5 minutes, allowing the flavors to meld together. Adjust seasoning with lime juice as desired.

1. Assemble the Stuffed Sweet Potatoes:

• Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
• Cut each sweet potato in half lengthwise and gently mash the insides with a fork.
• Spoon the filling mixture generously into each half of the sweet potato.

1. Add Toppings:

• Top each stuffed sweet potato with guacamole, pico de gallo or salsa, vegan sour cream, and chopped cilantro.

1. Serve:

• Enjoy your vegetarian Mexican stuffed sweet potatoes warm as a satisfying meal!

Tips for Variations

• Spice it Up: To make the filling spicier, add chopped jalapeños or cayenne pepper during cooking.
• Oil-Free Option: Omit oil when sautéing vegetables; use water or vegetable broth instead.
• Different Potatoes: You can substitute sweet potatoes with regular potatoes like russets or Yukon golds if preferred.

This recipe is not only versatile but also perfect for meal prep, as it can be stored in the fridge for about 3 to 5 days when kept in an airtight container. Enjoy this delicious vegetarian dish any day of the week!

Citations:
[1] https://eatwithclarity.com/stuffed-sweet-potatoes/
[2] https://www.purelykaylie.com/mexican-stuffed-sweet-potatoes/
[3] https://www.cookedandloved.com/recipes/mexican-stuffed-sweet-potatoes/
[4] https://www.noracooks.com/stuffed-sweet-potatoes/
[5] https://biancazapatka.com/en/mexican-sweet-potato-skins/
[6] https://www.simplyquinoa.com/mexican-quinoa-stuffed-sweet-potatoes/
[7] https://healthygirlkitchen.com/recipes/mexican-stuffed-sweet-potatoes-vegan-oil-free/
[8] https://savorandsavvy.com/stuffed-sweet-potatoes/