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Mexican Stuffed Sweet Potatoes

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Mexican stuffed candy potatoes with seasoned black beans, corn, tomatoes and onions, topped with velvety guacamole and tangy cream sauce. This dinner recipe is stuffed with flavours and textures, vegetarian-friendly, gluten-free, and excessive in plant-based protein, fibre and nutritional vitamins.


Soar to: ℹ️ Overview | 🛒 Components | 📷 How To Make | | 👩‍🍳 Recipe Suggestions | 🥗Serving Ideas | 📝 Full Recipe Card | 🍠 Extra Candy Potato Recipes


Baked candy potatoes are a fast and straightforward meal that may be remodeled right into a scrumptious, satisfying and wholesome dinner with a number of easy substances. On this recipe, I share Mexican stuffed candy potatoes, with a hearty filling of black beans, corn, tomatoes and onions, seasoned with heat spices, and topped with guacamole and zesty creamy sauce drizzle.

I really like the juxtaposition of textures on this dish: jammy, delicate baked potatoes, firmer, chewier black beans and corn, creamy avocado, crunchy onions and contemporary herbs. The identical goes for flavours with Tex Mex vibes in each chunk.

In addition to being nutritious and well-balanced, these candy potatoes are nice for meal prep. You’ll be able to put together and retailer every a part of this recipe individually, then assemble for lunch or dinner as wanted. I’ll present a number of suggestions under.

I hope you take pleasure in this recipe, It’s nice for a meat-free, vegetarian dinner and it’s budget-friendly whereas delivering high marks within the diet and style division.

What You’ll Want

Here’s what you’ll want for Mexican stuffed candy potatoes recipe. Discover the total measurements within the recipe card under.

  • Candy potatoes – decide massive to medium potatoes. These are baked with pores and skin on so keep away from any with blemished, broken pores and skin.
  • Filling: Black beans (home-cooked from dry or canned), candy corn (canned or frozen), contemporary tomatoes (I like Roma as they’ve fewer seeds), purple onion, garlic powder, cumin powder, smoked paprika, salt and chili (non-compulsory).
  • Guacamole – it is a fast mixture of ripe avocado, lime juice, garlic powder (or garlic salt), and a bit of chili.
  • Mexican crema – it is a tangy cream sauce which you could purchase pre-made in shops or make your individual utilizing bitter cream, lime juice, garlic and a bit of salt; I present the measurements within the recipe under.
  • Queso fresco – this Mexican crumbly cheese is used as a topping, it’s just like feta however milder in flavour; you should utilize gentle feta and even some grated Cheddar as an alternative.
  • Coriander – aka cilantro within the USA, freshly chopped to garnish the potatoes and so as to add that quintesentail Mexican herb flavour and aroma.
See also  Lemon Garlic Shrimp Zucchini Pasta

How To Make Mexican Stuffed Candy Potatoes

Discover the total recipe and dietary data under. Listed here are some useful step-by-step pictures.

  • Bake candy potatoes. Warmth the oven to 200 C / 400°. Rub the candy potatoes with olive oil and sprinkle with salt. Place on a pan and bake for 45 minutes to an hour. Pierce the potatoes with a fork to check for doneness.
  • Make the filling. Mix the black beans and corn collectively and warmth for two minutes within the microwave or in a pan on a stovetop. Add the remaining filling substances and stir to mix. It’s a heat/chilly filling.
  • Make guacamole. Mash the avocado, then add the lime juice, garlic salt (or garlic powder and some pinches of salt) and chili powder and stir to mix.
  • Make Mexican cream. If making selfmade, mix all substances in a bowl and whisk till easy.
  • Assemble the potatoes. Minimize the candy potatoes open and add ¼ of the filling substances to every potato, then high with some guacamole, Mexican cream sauce, queso fresco (or one other cheese) and chopped coriander/cilantro.

Recipe Suggestions

  • You can also make the filling and the baked potatoes a day prematurely.  Reheat each earlier than assembling the potatoes. If making Mexican crema your self, it may be stored within the fridge for a number of days. Guacamole is finest made contemporary as wanted.
  • For those who don’t like uncooked onion within the filling, you’ll be able to saute the onion and tomatoes with the spices, black beans and corn so the entire filling is pre-cooked and heat.
  • Retailer in an hermetic container within the fridge for as much as 3 days. You’ll be able to retailer every thing for longer however the filling will begin to get a bit of soggy. Guacamole gained’t maintain as effectively so I like to recommend making that contemporary. Ideally, retailer every component of the dish individually if making forward of time.
  • Be happy to swap out black beans for different forms of beans and even chickpeas or lentils. For those who eat hen, some cooked shredded meat can be added, or canned tuna.
  • Make it vegan/dairy-free. Make Mexican crema utilizing plant-based yogurt. Omit the cheese or sprinkle with dietary yeast flakes. You may also make a dairy-free cashew nut cheese sauce to drizzle excessive.
See also  Stuffed Sweet Potatoes With Spanish Tuna & Peppers

Extra Tex Mex & Mexican Recipes

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Learn to make scrumptious Mexican stuffed candy potatoes with seasoned black beans, corn, tomatoes and onions, topped with velvety guacamole and tangy cream sauce. It’s nice for a meat-free, vegetarian dinner and it’s budget-friendly whereas delivering high marks within the diet and style division.

Mexican Crema (if making selfmade)

  • Bake candy potatoes. Warmth the oven to 200 C / 400°. Rub the candy potatoes with olive oil and sprinkle with salt. Place on a pan and bake for 45 minutes to an hour. Pierce the potatoes with a fork to check for doneness.

  • Make the filling. Mix the black beans and corn collectively and warmth for two minutes within the microwave or in a pan on a stovetop. Add the remaining filling substances and stir to mix. It’s a heat/chilly filling.

  • Make guacamole. Mash the avocado, then add the lime juice, garlic salt (or garlic powder and some pinches of salt) and chili powder and stir to mix.

  • Make Mexican cream. If making selfmade, mix all substances in a bowl and whisk till easy.

  • Assemble the potatoes. Minimize the candy potatoes open and add ¼ of the filling substances to every potato, then high with some guacamole, Mexican cream sauce, queso fresco (or one other cheese) and chopped coriander/cilantro.

Storage suggestions: Retailer in an hermetic container within the fridge for as much as 3 days. You’ll be able to retailer every thing for longer however the filling will begin to get a bit of soggy. Guacamole gained’t maintain as effectively so I like to recommend making that contemporary. Ideally, retailer every component of the dish individually if making forward of time.
Ingredient suggestions: Be happy to swap out black beans for different forms of beans and even chickpeas or lentils. For those who eat hen, some cooked shredded meat can be added, or canned tuna.
Make it vegan/dairy-free: Make Mexican crema utilizing plant-based yogurt. Omit the cheese or sprinkle with dietary yeast flakes. You may also make a dairy-free cashew nut cheese sauce to drizzle excessive.

Energy: 535kcal | Carbohydrates: 79g | Protein: 15g | Fats: 20g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.1g | Ldl cholesterol: 24mg | Sodium: 1531mg | Potassium: 1512mg | Fiber: 18g | Sugar: 14g | Vitamin A: 33148IU | Vitamin C: 23mg | Calcium: 195mg | Iron: 4mg

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