I have made loaded sweet potatoes for the past year now since becoming plant-based, and I can safely say that they are one of my favourite things to eat for dinner during a busy week of studying, working on the blog, taking care of my horses, and well everything in between.
Let’s just say I understand how crazy busy life can get sometimes- I wake up at 5:30 in the mornings sometimes just to accomplish the things that I need to! The hardest thing for me to do is find balance, it’s something I have struggled with almost my whole life as I have always been busy. Therefore, prepping easy and accessible recipes is something that I try to keep at in the forefront of my mind when creating recipes, and I hope that you find them easy to fit into your routine as well!
Anyways, on to the sweet potatoes (aka the good stuff!), these dreamy sweet potatoes are packed full of a Mexican fiesta: black beans, corn, peppers, avo, and a whole lot more. Any good stuffed sweet potato always starts with the stuffing and I think I pretty much have these nailed down to a T. Now I am off for a cinco de mayo fiesta in the middle of October when I tuck-in to these guys. I hope you enjoy and please send any of your photos my way!
Mexican Loaded Sweet Potatoes
- 4 Medium Sweet Potatoes
- 1 Tbsp Olive Oil
- 1/2 Red Onion Diced
- 1 Red Pepper Diced
- 1 Cup Frozen Yellow Corn Kernals
- 1 Can Black Beans Drained & Rinsed
- 1 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chili Powder
- 1 Cup Canned Chopped Tomatoes
- 1 Avocado Smashed
- 1/2 Lemon Juiced
- 1 Bunch Cilantro Optional
Preheat the oven to 400 degreed Fahrenheit.
2. Wash the sweet potatoes and pierce holes into them using a fork.
3. Bake for 45 Minutes.
4. While the sweet potatoes are baking get started on the stuffing.
5. In a pan heat the olive oil over medium heat.
6. Add the onion and fry off for 3 minutes.
7. Add the pepper, corn, and rinsed black beans.
8. Fry off for 8 Minutes.
9. Add the spices and fry for a further 3 minutes.
10. Add the chopped tomatoes and cook for 10 minutes. Stirring Consistently.
11. Mash the avocado and the juice of half the lemon together.
12. Once the sweet potatoes have baked allow them to cool for 5 minutes.
13. Cut them half way down the middle and begin to fill them with the Mexican stuffing.
14. Top with the avocado and cilantro.