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Mexican Stuffed Sweet Potatoes with Black Beans & Corn

These hearty Mexican Stuffed Sweet Potatoes are loaded with a savory filling of black beans, corn, and diced tomatoes, seasoned with a blend of classic Mexican spices. A perfect wholesome and flavorful meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Mexican Filling
  • 1 tbsp olive oil
  • 1/2 yellow onion diced
  • 1 bell pepper any color, diced
  • 2 cloves garlic minced
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained (or 1 cup frozen)
  • 1 can diced tomatoes with green chiles 10 oz, undrained (e.g., Ro-Tel)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup vegetable broth or water
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For Serving (Optional)
  • 1 avocado diced or sliced
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 4 wedges lime
  • sour cream or plain Greek yogurt

Equipment

  • Baking Sheet
  • Large Skillet
  • Mixing Bowl
  • Fork
  • Sharp knife
  • Cutting board

Method
 

Prepare the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Thoroughly wash and scrub the sweet potatoes. Pierce each sweet potato several times with a fork or knife.
  3. Rub the sweet potatoes with 1 tablespoon of olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Place the seasoned sweet potatoes on the prepared baking sheet. Roast for 45-60 minutes, or until fork-tender. Cooking time will vary depending on the size of your sweet potatoes. Once done, remove from oven and let cool slightly.
Prepare the Mexican Filling
  1. While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper to the skillet and sauté for 5-7 minutes, until softened.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the rinsed black beans, drained corn, undrained diced tomatoes with green chiles, chili powder, ground cumin, and smoked paprika. Add the vegetable broth or water.
  5. Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat.
Assemble the Stuffed Sweet Potatoes
  1. Once the sweet potatoes are cool enough to handle, carefully slice each sweet potato lengthwise down the middle, being careful not to cut all the way through the bottom.
  2. Gently fluff the flesh inside each sweet potato with a fork, creating a pocket for the filling.
  3. Spoon a generous amount of the Mexican bean and corn filling into each sweet potato. If using cheese, sprinkle it over the filling.
  4. If you added cheese, you can place the stuffed sweet potatoes back in the oven for 5-10 minutes, or until the cheese is melted and bubbly. Alternatively, serve immediately.
  5. Garnish with diced avocado, fresh cilantro, a squeeze of lime juice, and a dollop of sour cream or Greek yogurt if desired. Serve hot.

Notes

For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the filling. You can also customize the filling with cooked ground turkey or chicken if you prefer meat. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.