Mexican Stuffed Sweet Potato Food
MEXICAN STUFFED SWEET POTATO
Sweet potatoes stuffed with a mixed bean chilli and served with guacamole.
Provided by April Zoe Jane
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cover the sweet potatoes in olive oil and chilli flakes and season well. Bake for 45 mins at 180 degrees.
- Make the guacamole: Mash up the avocados, chopped chillies, chopped coriander, and squeezed lime. Season well.
- Make the chilli: Add olive oil to a wok. Add the garlic, paprika and cumin and fry for 2 mins. Then add the onion, red pepper and carrot and cook until the carrots are soft. Add the mixed beans and fry on a low heat until they are soft.
- Take the cooked sweet potatoes out and scoop out the middle and put it in the chilli and mash. Then put the mixed chilli and sweet potato back into the potato skins.
- Put a spoonful of guacamole on top of each stuffed sweet potato and sprinkle some grated cheese on the top to serve.
SUPER-STUFFED MEXICAN POTATOES
These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.
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- Cut the avocado in a half, remove the core. Scoop out the flesh and mash. Add the remaining ingredients for the aioli, mix to combine. Taste and adjust seasonings to your wish.
- Serve baked sweet potato skins with aioli or other dips of choice. Sprinkle over fresh scallions, parsley or cilantro and a squeeze of lime juice.
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- Combine in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey (or maple syrup), 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼ teaspoon dry oregano. Mix well, cover and refrigerate (or add to a condiment container) while the rest of the food is cooking. Serve when the food is ready, or for more flavor let it set for an hour before serving.
- Rinse and wash off the sweet potatoes then punch them with a fork to release air. Optional to first coat the potatoes in olive oil and salt and pepper before baking. You can also wrap each potato in foil which will keep it naturally moist, softer and less crisp. Bake at 400 degrees for 40-50 minutes or until tender in the center when poked with a fork.
- Rinse and wash off the sweet potatoes then punch them with a fork to release air (so the potatoes do not explode). If you have a potato setting on your microwave, push that setting then start. Or microwave on high for 5-8 minutes, rotating halfway. The potatoes are done cooking when they are poked with a fork and tender in the middle.
- While the potatoes are cooking, cook the filling. In a large saucepan add the olive oil, corn kernels, black beans, chopped red bell peppers, onions, salt, pepper, paprika and the juice of 1/2 the lime. Cook on medium-high heat, stirring often, until the onion is translucent about 5-9 minutes. Add the fresh chopped cilantro and mix in. Turn off the heat and set aside.
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- Preheat the oven to 400°F and place the potatoes on a parchment paper lined baking sheet. Bake the potatoes until soft (about 40-50 minutes, depending on a size).
- Meanwhile, prepare the black bean salsa, by mixing all if the remaining ingredients (excluding guacamole) in a medium bowl. Set aside. Prepare guacamole, or use store-bought.
- When baked, remove the sweet potatoes from the oven and cut into two pieces. Sprinkle with salt to taste, and carefully mash the flesh with the fork.
- Now, top it with a spoonful of guacamole and a generous amount of black bean salsa. Serve immediately.
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- Wash and pat dry sweet potatoes. Wrap each sweet potato in foil and place on a baking tray. Bake in oven for approx. 1 hour or until each is soft in the centre.
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- Preheat the oven to 400 degrees F. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.
- Slice the potatoes in half lengthwise, then carefully scoop the insides into a mixing bowl, leaving a 1/4-inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the sweet potatoes, diving evenly among the potato halves. Make a well in the center of each for the egg. To ensure even egg cooking, make sure the well is as wide (or even a bit wider) as it is deep.
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- Cut a long slit down the top of the potato, and two short slits on each side of the long slit (so it should look like you're carving a capital I in the potato). Push on the ends of the potato to open it up.
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- Preheat the oven to 400 degrees F. Place sweet potatoes on a baking sheet lined with parchment paper. Prick each sweet potato with a fork a few times. Bake for 45 minutes or until cooked through. Alternatively, prick each sweet potato with a fork and cover them with a damp paper towel. Microwave for 8 minutes, flipping halfway through.
- When the sweet potatoes have 10-15 minutes remaining, warm a skillet on medium heat with the oil. Add diced onion and red bell pepper. Cook for 5 minutes, stirring frequently, or until the onions are fragrant and translucent. Add garlic, black beans, corn, tomato paste, spices, and coconut sugar. Cook for 5 minutes, stirring frequently.
- Slice the baked sweet potatoes in half. Fill with the black bean, corn, and pepper mixture. Top with guacamole, pico de gallo, a drizzle of vegan sour cream, or any toppings of your choosing. Enjoy!
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- Preheat oven to 400 degrees. Take a fork and poke a few holes all around your sweet potato. Place on a baking sheet, drizzle with about 1 tbsp of olive oil and some kosher salt, and bake for 50-60 minutes.
- Meanwhile chop your veggies and make the sauce. In a small saucepan, whisk the olive oil and flour together over medium heat. Add in all your spices and cook for about 30-40 seconds, until fragrant. Whisk in tomato paste. Then add your vegetable broth, whisking continuously until smooth. Simmer for 4-5 minutes until thickened. Sauce will thicken more as it cools. Once off the heat, add vinegar and salt to taste. You can set this aside to use when your sweet potatoes are ready.
- Once the sweet potatoes are done, take them out but keep the oven on 400 degrees. Cut a slit in the top lengthwise and scoop out some of the filling, leaving a place for you to put the veggies. Set aside the scooped out sweet potato.
- In a large pan, heat 1 tbsp olive oil over medium heat. Add the squash and shallots, cooking 1-2 minutes until slightly browned. Add in black beans, scooped out sweet potato, and spinach until warmed through and slightly wilted, another 2 minutes. Pour in 1/3 cup of the spicy sauce you made until mixture is combined.
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- Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400°F for 45 minutes.
- Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
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- Pierce sweet potatoes a few times all over with a fork. This allows steam to escape so your potatoes don't explode in the microwave!
- Arrange the wrapped sweet potatoes on a microwave-safe plate and microwave at high power for 6-12 minutes, depending on the size of your sweet potatoes. Start with 6 minutes and check the tenderness by squeezing gently. Small sweet potatoes may be fully tender, but if your sweet potatoes don't have any give after 6 minutes, keep microwaving in 1-2 minute increments until fully tender. The sweet potatoes are done when they feel soft when pressed and a fork can be inserted and removed very easily.
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- While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want – thinking taco seasoning or a mix of chili powder and cumin). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
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- Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your sweet potatoes. Start checking them after 40 minutes if they are on the small side.
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- Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato skin to create a wall. Set the skins back onto the baking sheet.
- Once the flesh has been removed, mash it all up in the mixing bowl. Add in the onion mixture, black beans, and fresh spinach and stir until well combined. Stuff each skin full with the seasoned mixture. Top with cheese. Put them back in the oven for another 10-15 minutes until cheese is bubbling and starting to brown.
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From thehappypear.ie
- Scrub the sweet potatoes leaving the skin on, cut the ends off and cut into halves lengthwise. Once the oven is heated, put the sweet potatoes on a baking tray and roast for approx. 1 hour (it is ready when you insert a fork and the flesh comes out easily). Remove sweet potatoes from the oven and let them cool for 5-10 minutes.
- Once sweet potatoes are done in the oven, scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that skin can stand up on its own. Place skins back onto the tray and return to the oven and bake for a further 10 minutes, allowing the skins to get nice and crispy.
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Twice Baked Mexican Sweet Potatoes Ingredients. Now that I’ve expressed my adoration for sweet potatoes and all the ways to cook and eat them, let’s get onto today’s recipe. These stuffed baked sweet potatoes are FULL of flair and combine sweet, tangy, and rich flavors to create a flavor EXPLOSION that you will love. Let’s gather the ...
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Budget-friendly veggie-stuffed Mexican sweet potato. This Mexican-inspired variation on the traditional baked sweet potato (from the 28 Day Weight Loss Challenge) is EASY, packed full of veggies (quite literally) and is sure to please the whole family – especially at only $1.95 per serve!
From healthymummy.com
Cuisine MexicanCategory Main DishServings 1Estimated Reading Time 2 mins
From healthymummy.com
Cuisine MexicanCategory Main DishServings 1Estimated Reading Time 2 mins
MEXICAN TACO STUFFED SWEET POTATOES - 100 KITCHEN STORIES
Mexican Stuffed Sweet Potatoes. 2 potatoes/ 2 servings. INGREDIENTS: 2 sweet potatoes . 250 g of rinsed boiled kidney beans. 1 tomato. 1/2 bell pepper of optional color. 1/2 red onion . 80 g of sweet corn. 3 tbsp mild, medium or hot taco sauce . Salt & Black Pepper. 1/2 tbsp lime juice. a half hand of cilantro (or parsley) 1 avocado. HOW TO MAKE: Heat oven …
From 100kitchenstories.com
Estimated Reading Time 4 mins
From 100kitchenstories.com
Estimated Reading Time 4 mins
MEXICAN STUFFED SWEET POTATOES - SHORTGIRLTALLORDER
Add the tray of sweet potatoes to the oven and cook for 45 minutes-1 hour until cooked through. About 20-25 minutes before the potatoes are done baking, make the filling. Add the oil to a pan and turn on the heat. Once the oil is hot, add the diced pepper, diced onion, corn, cumin, paprika, garlic powder, and salt to the pan.
From shortgirltallorder.com
5/5 (1)Total Time 1 hr 10 minsCategory Vegetarian Lunch + DinnerCalories 252 per serving
From shortgirltallorder.com
5/5 (1)Total Time 1 hr 10 minsCategory Vegetarian Lunch + DinnerCalories 252 per serving
HEALTHY MEXICAN STUFFED SWEET POTATOES RECIPE | SIDECHEF
Remove cooked flesh from the sweet potatoes and scoop into large bowl. Leave the skins of the potatoes in tact along with a thin layer of potato to help hold skins together. Mash the flesh of the sweet potato by hand with fork in large bowl and add Light Sour Cream (1/4 cup) and minced Chipotle Peppers in Adobo Sauce (1) to cooked sweet ...
From sidechef.com
4/5 (1)Total Time 1 hr 15 minsCuisine MexicanCalories 308 per serving
From sidechef.com
4/5 (1)Total Time 1 hr 15 minsCuisine MexicanCalories 308 per serving
MEXICAN-STUFFED SWEET POTATOES - HY-VEE RECIPES AND IDEAS
Step 2. Remove sweet potatoes from microwave and let cool for 10 minutes. Meanwhile, heat protein blend in microwave according to package directions. Step 3. Cut potatoes lengthwise, keep them intact. Pinch sides together to squeeze and open centers. Fluff flesh with a fork and mound slightly. Spoon protein blend into each potato.
From hy-vee.com
5/5 (2)Calories 420 per servingServings 2
From hy-vee.com
5/5 (2)Calories 420 per servingServings 2
MEXICAN QUINOA STUFFED SWEET POTATOES | SCHNUCKS
Preheat oven to 425 degrees. Scrub each potato thoroughly, pat dry and prick with a fork. Wrap each potato in foil and bake 40 minutes, or until tender. Meanwhile in a large saucepan, heat olive oil over medium-high heat. Add onion and cook, stirring frequently, 5 minutes, or until tender. Add garlic and cook, stirring frequently, 1 minute more.
From nourish.schnucks.com
Servings 6Total Time 1 hr 10 minsCategory Health & WellnessCalories 545 per serving
From nourish.schnucks.com
Servings 6Total Time 1 hr 10 minsCategory Health & WellnessCalories 545 per serving
MEXICAN STUFFED SWEET POTATOES | CENTRAL TEXAS FOOD BANK
Mexican Stuffed Sweet Potatoes. Prep Time: 5 minutes. Cook Time. 5-10 minutes. Serving Size. 1/2 potato. Serves. 4. Ingredients. 2 large sweet potatoes. 1 cup low-sodium black beans, rinsed and drained . ½ cup salsa of choice, plus additional for serving. Toppings. Optional toppings: avocado, cilantro, chopped onion. PREPARATION. Clean sweet potatoes well …
From centraltexasfoodbank.org
From centraltexasfoodbank.org
MEXICAN STUFFED SWEET POTATO RECIPE - FOOD NEWS
Baked stuffed sweet potato recipes like this one are an ideal strategy for knocking out every food group in a single dish. If you’d like another savory stuffed sweet potato option in a similar flavor realm, try these Mexican Stuffed Sweet Potatoes. The egg on top makes them a winner for breakfast and brinner. Bake potatoes for 40 to 60 minutes. Cut in half lengthwise. Remove …
From foodnewsnews.com
From foodnewsnews.com
MEXICAN ROASTED SWEET POTATO CASHEW CREAM - FIX & FOGG
RECIPES; WHERE TO BUY USA; JOURNAL; ×. FIX & FOGG MEXICAN STUFFED SWEET POTATOES WITH CREAMY CASHEW BUTTER SAUCE! What you’ll need: 4 medium sized sweet potatoes. For the filling: 1 can of black beans. 1/2 cup corn. 1/2 red onion, finely diced. 1/2 clove garlic, crushed. 1/4 cup coriander, chopped. 1/2 tsp ground cumin. 1 lime, juiced. …
From fixandfogg.com
From fixandfogg.com
MEXICAN STUFFED SWEET POTATO - ALL INFORMATION ABOUT ...
The five-star ingredients in this Mexican Stuffed Sweet Potato recipe are salsa (¡ olé !), black beans (protein!), sweet potatoes (hello, vitamin-rich, tasty vegetable), avocado (super food alert), and Phil's Fresh Eggs, a family-owned company that I'm partnering with this year to create a series of monthly recipes.
From therecipes.info
From therecipes.info
THE FOOD DOCTOR - BLOG
Mexican stuffed Sweet Potatoes . SHARE . fibre; nutrition; Protein; Recipe; Sweet Potato; Veggie; Category: Dinner; Lunch; Recipes ; Advice By: TheFoodDoctor . These Mexican sweet potatoes are packed full of veggies, topped with our Mexican Bean Chilli mix and are a great source of fibre. Methods. 1. Preheat oven to 180C/350F and add the sweet potatoes to two …
From thefooddoctor.com
From thefooddoctor.com
MEXICAN STUFFED SWEET POTATO RECIPE - ALL INFORMATION ...
Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet. Roast for about 15-18 minutes, or until fork tender. Turn off oven. Meanwhile, heat the oil in a large skillet. Add the onion, garlic, and bell pepper and sauté for about 4 minutes. Add in mushrooms, and cook until tender, 6-7 minutes.
From therecipes.info
From therecipes.info
THIS RECIPE FOR MEXICAN BLACK BEAN STUFFED SWEET POTATOES ...
Oct 24, 2018 - Healthy, simple and delicious, these black bean sweet potato nachos are sure to become one of your favorite game day or weeknight snacks.
From pinterest.ca
From pinterest.ca
10 BEST HEALTHY STUFFED SWEET POTATOES RECIPES | YUMMLY
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