• Payton Pinsky

Mexican Inspired Stuffed Sweet Potatoes | Vegan Dinner Ideas

Updated: 4 days ago


Mexican Stuffed Sweet Potatoes | Vegan Dinner Ideas

This simple dinner is the perfect way to get a nutrient packed meal in even on your busiest of nights! If you or someone in your household is not a fan of sweet potatoes, you can always swap it with a regular baked potato. This recipe is for 2 Servings. Let's get cooking!

Ingredients:

2-3 Avocados

Frozen or Fresh Corn

1 Medium Sized Onion

1-2 Tbs Minced Garlic

1 Can of Black Beans

4 Cherry Tomatoes

1-2 Jalapeños

1 Medium Green or Red Pepper

2 Sweet Potatoes (or baked potatoes)

Cumin

Cilantro

Garlic Powder

Paprika

Salt and Pepper

Olive Oil


  1. Preheat over to 425 degrees. Lay tinfoil on a baking sheet and rub a little olive oil to grease it. While oven is pre-heating, cut your potatoes in half and lay them cut side down and bake for 20 minutes. Potatoes are done when a fork can penetrate it easily.

  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 no chunks left. Cut your tomatoes into small pieces and mix in with the avocado. Add in a 1/2 Tbs of garlic. Season with spices above and set in the refrigerator to keep avocados fresh.

  3. Heat oil in a pan over medium to high heat. Add onion and garlic and 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. Press a fork into each side to flatten your potato. Top with your veggies and guacamole.

 

Subscribe Form

  • Instagram
  • Pinterest

©2019 by Not Just Salads. Proudly created with Wix.com