Vegan Mexican Stuffed Sweet Potatoes

These Vegan Mexican Stuffed Sweet Potatoes were an instant favorite in my house, and a super filling plant-based meal.

Everyone needs a new go-to when it comes to weeknight dinners! Make them in under an hour for a dinner win!

INGREDIENTS

– Sweet potatoes – Olive oil – Salt – Yellow onion – Large cloves garlic – Jalapeno – Roma tomatoes – Tomato paste – Homemade Taco Seasoning

INGREDIENTS

– 15-ounce can black beans – Cilantro leaves – Green onions – Small lime

STEP 1

Poke holes all over the sweet potatoes using a fork. Coat with 1 tablespoon olive oil. Sprinkle generously with salt. Bake in the preheated oven for 50-55 minutes until a knife easily can pierce through the thickest part

STEP 2

In a large skillet warm 2 tablespoons of olive oil over medium heat.  Add onion and a pinch of salt and saute. Add garlic and jalapeno and cook over low heat. Add the chopped tomatoes and cook another 5 minutes.

STEP 3

Add tomato paste, taco seasoning and black beans. Saute for 3-5 minutes until everything is well combined and looks saucy. Remove from heat and stir in the cilantro, green onions and fresh lime juice. Set aside.

STEP 4

When the sweet potatoes are done cooking, halve each of them lengthwise. Use a fork to mash the inside of the sweet potato to create a well in the center.

STEP 5

Top each half of the sweet potatoes with the black bean tomato mixture (in the center well).  Garnish with more cilantro and green onions if desired. 

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