Mexican stuffed sweet potatoes are your gluten-free, vegetarian answer to a meatless meal. This recipe is a go-to for me, when I want a clean, vegetarian meal and a great way for me to get the rest of the family in on going meat-free too! Everyone in this house can get down with Mexican flavors, and we feel like taco night, every night! However, I get tired of bread as a vehicle in too many of my meals, and since it typically lacks any natural nutrients, I really limit using it to once in a while.

Substituting sweet potatoes for tortillas, is a no-brainer since these beautiful orange potatoes are so rich in nutrients and add a lot more value to a Mexican taco style dinner. Sweet potatoes are high in magnesium, manganese, potassium and vitamins A and C. When cooked, you cut a slit down the middle of the sweet potatoes to help shape them into little boats… a new vehicle for taco toppings 🙂

What do I love about Mexican Stuffed Sweet Potatoes? Lots of fiber, protein and healthy fats… all in one meal!!! You guys, this is the combination I strive for to achieve a balanced meal because it makes me feel my best! These stuffed sweet potatoes are full of flavor, aren’t overly complicated and best of all, a plant-based alternative to your next taco night!

This recipe will feed a family of 4 – figure one sweet potato per person.

Print Recipe

Mexican Stuffed Sweet Potatoes

Course: Main Course

Servings: 4

Ingredients

• 4 sweet potatoes
• 1 tbsp coconut oil
• 1 avocado, shelled
• 1 clove of garlic, minced
• 1 lime, juiced
• 1 c black beans, cooked I sprout mine first
• 1/4 c chopped cilantro
• 1/4 c purple cabbage, chopped
• 1/4 c carrots, shredded or minced
• salt to taste
• black sesame seeds, toasted
• cotija cheese optional
• Mary's Gone Crackers Jalapeño flavor, crumbled on top optional

Instructions

• Wash the sweet potatoes, and rub them down with coconut oil.
• Pierce the potatoes a few times with a fork and set on a parchment-lined baking sheet in the oven for 40-60 min.
• Remove the potatoes from the oven, once a fork easily pierces through to the middle.
• In a small bowl, mash the avocado with the garlic and lime juice.
• Chop any vegetables you haven’t prepped yet, and mix them well in a medium bowl with the beans and cilantro.
• Once the potatoes are done cooking, slice them down the middle, about 1/2 inch from each end. This way, once you open them, you can push the ends together to kind of scrunch it open more in the middle. 
• Put a scoop of the veggie and bean mix into each potato, then a scoop of the avocado mixture, top with a little more veggies and beans. 
• Sprinkle with salt, toasted sesame seeds  and cotija. For a crunchy, spicy kick – top with crumbled jalapeño crackers!