Delicious & Healthy Loaded Potatoes
Versatile, healthy, and endlessly customizable, these loaded black bean stuffed sweet potatoes are vegan, gluten free, easy, and make a fabulous stand-alone lunch or dinner or a side dish.
Laden with Mexican inspired ingredients like corn, red cabbage, tomatoes, black beans, and a zesty Guacamole seasoning mix, they are topped with a simple avocado mash and drizzled with my favorite sauce from a previous blog post – a Jalapeño Crema for a little spice (click on the link to easily get that recipe).
Stuffed potatoes are a great canvas for culinary creativity – and sweet potatoes, are nutritious, filling, high in fiber and rich in beta carotene. Roast up a bunch in advance and then top them with this easy Mexican inspired topping or BE BRAVE and get innovative with leftovers in your fridge, or use a curry sauce (my Chickpea Tikka Masala Stuffed Potato recipe would be delicious), or even just some spiced quinoa. Each will make a wonderfully nutritious and comforting meal on a busy weeknight or take them to work for a great lunch.
Quick tip – eat the skins! When roasted uncovered in the oven the skins get crisp and delicious and are also a great source of fiber, so let’s start roasting!
Happy Cooking!
Stuffed Sweet Potatoes – Mexican Style
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 sweet potatoes
1 cup shredded red cabbage
1 cup black beans
½ cup quartered cherry tomatoes
½ cup corn (thawed and patted dry, or off the cob)
3 tablespoons (heaped) minced cilantro
2 tablespoons minced red onion
2 cloves garlic, minced
1 lime, juiced (divided), about 2 -2 ½ tablespoons of juice
2 tablespoons O&V Unflavored EVOO *
2 teaspoon O&V Guacamole Dip *
1 avocado
Sliced jalapeno or red chili (optional for heat)
2 tablespoons toasted pepitas
Jalapeño Crema for drizzling
Preparation
Preheat the oven to 400 F. Using a fork, prick holes all over the sweet potatoes, rub gently with 1 teaspoon of EVOO to coat lightly. Place in the oven and bake for 40 -60 minutes (depending on the size of your potatoes) until fork tender.
In a bowl, combine the shredded cabbage, black beans, tomato, corn, cilantro, red onion and garlic.
In a smaller bowl mix the Guacamole dip mix with two teaspoons of water and let sit for 5 minutes to rehydrate the herbs. Then add in 1 tablespoon of lime juice and the remaining EVOO. Combine well and drizzle over the shredded cabbage and black bean mixture. Toss well.
Mash the avocado in a small bowl, add the remaining tablespoon of lime juice and salt to taste. Prepare the Jalapeño Crema.
Make a slit down the center of the potato about halfway to the bottom of the potato. Pinch the long ends together to open up the center. Using a fork, fluff the center of the sweet potato and fill with the cabbage and black bean mixture.
Top with a dollop of mashed avocado, a drizzle of the Jalapeño Crema and a sprinkle of pepitas. Serve alongside sliced jalapeños or sliced chili for more optional heat.
Serves 2
Active time 15 minutes Total Time: 55 minutes
Notes
* The Guacamole Dip is a really fun and easy way to add tremendous flavor with little effort, email me for an alternative spice concoction that you can use if you prefer. The Unflavored EVOO adds antioxidant health and great flavor to the dish, feel free to substitute with your favorite high quality EVOO or even a Garlic EVOO.
Whatever you do, don’t miss out on the amazing flavor of my favorite sauce – the Jalapeño Crema
All the highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Snacks & Sides, Easy Weeknight Meal, Quick Dinner, Mexican Inspired, Stuffed Sweet Potato, Loaded Potatoes, Black Beans Guacamole Dip Seasoning, Unflavored EVOO, Jalapeño Crema, Garlic EVOO, Healthy, Baked Potato, Vegetarian, Vegan, Plant Based, Meatless Monday
