If you love Tex-Mex and you love sweet potatoes, then you are going to love my sweet and spicy Tex Mex Stuffed Sweet Potatoes.
These babies are loaded with the spice Tex Mex flavors and ingredients. And the roasted sweet potato is the perfect canvas for all that goodness.
I have been on a sweet potato kick lately. I am eating them roasted with salt and pepper and loaded with any ingredients I can get my hands on. This recipe actually happened by mistake. I was planning to prepare make-ahead chili for each work lunches for the week. I also had two sweet potatoes that I was going to roast and serve as a side with pork chops. As I was roasting the sweet potatoes, I took a test bite of with beginning of my chili meat and veggies and then it just came to me out of nowhere! Tex Mex Stuffed Sweet Potatoes.
Brillance like that doesn’t hit me every day but I will say (insert wink), but this recipe is a real winner. It now makes a regular appearance on our dinner table. And the good news is that you can make the Tex Mex stuffing ahead of time and then all you need to do on a busy weeknight is roast the sweet potatoes. In 25 minutes you have a full meal on the table.
PrintTex Mex Stuffed Sweet Potatoes
If you love Tex-Mex and you love sweet potatoes, then you are going to love my sweet and spicy Tex Mex Stuffed Sweet Potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Quick Weeknight Dinner
- Method: Easy recipe
- Cuisine: Tex Mex
Ingredients
- 1 sweet potato, sliced in half length-wise
- 1 TBS extra virgin olive oil
- Salt and pepper
- 1/2 lbs. lean ground beef
- 1 red bell pepper – diced
- 1/2 small onion – diced
- 1 small jalapeno – seeded and diced
- 1 cup of frozen corn
- 1/2 can black beans – drained
- 2 TBS chili powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper
Instructions
- To Roast the sweet potatoes:
- Preheat oven to 400°
- Rub both sides, front and back, of the sweet potatoes with olive oil.
- Salt and pepper both sides, front and back, of the sweet potato.
- Place the sweet potatoes face down on a cookie sheet.
- Roast for 25 minutes.
For the Tex Mex Stuffing
- Brown the ground beef.
- Drain the fat.
- Add bell pepper, onions, and jalapeno and cook for 5 minutes on medium-high.
- Add the spices and a bit of salt and pepper.
- Add the corn and black beans.
- Simmer for 5 minutes.
To Assemble:
- Using a fork, fluff the inside of the sweet potatoes.
- Add heaping spoons of the filling and don’t worry if some spills over.
- Eat and enjoy!
Notes
I usually serve this is shallow bowls to catch any extra filling.
I love happy accidents like this one. It looks really good so I’m going to pin for later in the week. Thanks!
★★★★★
And it’s good for a phase 2 low carb diet.