5 ingredient weeknight dinners | Mexican stuffed sweet potatoes
Why Make This Recipe
Mexican stuffed sweet potatoes are a delightful and nutritious dinner option for busy weeknights. They are easy to prepare and packed with flavor, thanks to the combination of spices and filling ingredients. This dish allows you to enjoy a hearty, wholesome meal without spending hours in the kitchen. Plus, it’s a great way to incorporate sweet potatoes into your diet, which are rich in vitamins and fiber.
How to Make Mexican Stuffed Sweet Potatoes
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1/2 cup tomato passata or crushed tomatoes
- Salt and black pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Directions:
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a baking tray.
- Bake for 40–45 minutes, until they are tender when pierced with a knife.
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
- Add the onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, cumin, smoked paprika, coriander, and chili powder; cook for 30 seconds until fragrant.
- Add the black beans, corn, and tomato passata. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
- Slice each sweet potato open lengthwise and fluff the insides slightly with a fork.
- Spoon the Mexican bean mixture generously over each sweet potato.
- Garnish with cilantro and serve with lime wedges if desired.
How to Serve Mexican Stuffed Sweet Potatoes
Serve the Mexican stuffed sweet potatoes warm, garnished with fresh cilantro and lime wedges on the side. These sweet potatoes make a fantastic meal on their own or can be paired with a simple salad for extra freshness. They are also excellent for meal prep, providing a quick lunch or dinner option later in the week.
How to Store Mexican Stuffed Sweet Potatoes
You can store leftover Mexican stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave or oven until warmed through. They can also be frozen for up to a month; however, the texture may change slightly when reheated.
Tips to Make Mexican Stuffed Sweet Potatoes
- Ensure you prick the sweet potatoes well before baking to allow steam to escape and prevent them from bursting.
- Feel free to adjust the spices according to your taste; add more chili powder for extra heat if you like.
- For a creamier texture, consider adding avocados or a dollop of sour cream on top when serving.
Variation
You can easily customize this recipe by using different beans, such as kidney beans or pinto beans. Additionally, you can add other toppings like diced tomatoes, avocado, or shredded cheese for added flavor.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but sweet potatoes add a unique flavor and sweetness that complements the filling.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it contains no animal products. All the ingredients are plant-based!
How can I make this dish spicier?
To add some heat, try incorporating diced jalapeños or a dash of hot sauce into the bean mixture. Adjust the chili powder to your preference as well.
Mexican Stuffed Sweet Potatoes
Ingredients
Method
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a baking tray.
- Bake for 40–45 minutes, until they are tender when pierced with a knife.
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
- Add the onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, cumin, smoked paprika, coriander, and chili powder; cook for 30 seconds until fragrant.
- Add the black beans, corn, and tomato passata. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
- Slice each sweet potato open lengthwise and fluff the insides slightly with a fork.
- Spoon the Mexican bean mixture generously over each sweet potato.