Mexican Stuffed Sweet Potatoes
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Mexican Stuffed Sweet Potatoes

NUTRITION · PER SERVING75M COOK
CAL 28%·PRO 30%
CARBS 74G53% OF CAL
16G FIBER45G OTHER14G TOTAL SUGAR
FAT 26G42% OF CAL
11G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potatoes stuffed with seasoned black beans, corn, tomatoes, and topped with guacamole and crema. A nutritious, budget-friendly vegetarian dinner.

mainmexicanbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 sweet potatoes (large)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 ½ cups black beans (drained and rinsed)
  • 1 cup sweet corn (drained)
  • 2 Roma tomatoes (diced)
  • ⅓ cup chopped cilantro (aka coriander in Australia)
  • ¼ cup diced red onion
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 avocado (mashed)
  • ½ teaspoon garlic salt
  • ½ teaspoon chili powder
  • ½ cup sour cream
  • Juice of ½ lime
  • 1 garlic clove (minced)
  • ¼ teaspoon salt
  • Mexican crema (as above or use store-bought)
  • ⅓ cup queso fresco (or mild feta)
  • ⅓ cup cilantro/coriander (chopped)
PREP
15M
SODIUM
1751MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.