• Payton Pinsky

Mexican Inspired Stuffed Sweet Potatoes | Simple Vegan Dinner

Updated: Nov 21, 2019

Mexican Stuffed Sweet Potatoes

A simple dinner that's filled with flavor! Perfect for weeknight dinners.

Ingredients: This Recipe is for 2 Servings, adjust as needed:

2-3 Avocados

Frozen or Fresh Corn

1 Medium Sized Onion

Fresh Garlic Bulbs

1 Can of Black Beans

4 Cherry Tomatoes

1-2 Jalapeños

1 Medium Green or Red Pepper

2 Sweet Potatoes



Garlic Powder


Salt and Pepper

Olive Oil

  1. Preheat over to 425 degrees. While oven is pre-heating, prep your sweet potatoes by poking them with a fork on all sides. Lay tinfoil on a baking sheet. When oven is heated, cook sweet potatoes for about 45-60 minutes, or until you can easily press a fork all the way through.

  2. While the sweet potatoes are cooking, start to make your guacamole. Cut avocados in half, remove the pit, and scoop into a medium sized bowl. Begin to mash the avocados until their are not chunks left. Cut your tomatoes into small pieces and mix in with the avocado. Season with spices above and set in the refrigerator to cool.

  3. Lightly oil medium sized pan and warm over medium to high heat. Add onion and garlic to pan. Sauté until onion begins to soften. Add in diced pepper, Jalapeños, frozen corn, and black beans. Season with the above spices. Sauté everything together until cooked thoroughly, about 7 minutes.

  4. When the potatoes are ready, take out of the oven and let cool for about 5 minutes. Cut potatoes open in half and slightly press a fork into each side to flatten. Top with your veggies and guacamole.

Recommended sides: If you have guacamole left over, serve with tortillas chips. Enjoy!

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