Tex-Mex Twice-Baked Sweet Potatoes

Just say yum! Easy and versatile, Tex-Mex Twice-Baked Sweet Potatoes can be a side dish, lunch, or even breakfast. If you're lazy like me sometimes, you don't even have to stuff the sweet potato skins again, just make yourself a burrito. If you liked Vegetarian Fiesta Stuffed Peppers, I think you will love this variation of similar flavors with the sweet potatoes. With only six ingredients, this recipe is totally easy to include in your meal prep on the weekend and provide you with easy meals to reheat throughout the week.

Big shout out to my friend Amanda for this recipe idea!

MAKE TEX-MEX TWICE-BAKED SWEET POTATOES:

Preheat the oven to 400ºF. Poke the potatoes a few times with a fork, and place on a prepared baking sheet. Bake for about forty-five minutes, or until the potatoes are soft and easily pierced with a sharp knife. Remove the sweet potatoes from the oven and allow to rest until they are cool enough to handle, about ten minutes.

Once the potatoes are cool, slice in half lengthwise, and use a spoon to carefully remove the flesh. Ensure an eighth inch of flesh remains attached to the skin (See note below.). Add the flesh to a large mixing bowl, and give the potatoes a quick mash. I actually use my grandmother's old potato masher.

Rinse and drain the black beans, and add to the bowl. Add the corn, cotija cheese, cilantro, and fajita seasoning to the bowl, and stir all the ingredients to combine well.

Use a spoon to refill the sweet potato skins, and bake an additional twenty minutes until heated through. That's all there is to it.

SERVING SUGGESTIONS:

• delicious side dish for your summer barbecues
• a perfect lunch with a side salad
• a fantastic burrito from the filling
• a satisfying breakfast

RECIPE NOTES:

• Serving size is half a stuffed potato.
• The fajita spice blend I used was from my Easy Steak Fajitas recipe. It's a blend that I always keep on hand.
• Do make sure to leave about an eighth inch of flesh attached to the sweet potato skin  when you scoop out the flesh. The sweet potato skin will flatten on you, and you won't be able to restuff it if you don't. Yes, I learned this the hard way.

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YOU MIGHT ALSO LIKE:

TEX-MEX BLACK BEANS

VEGETARIAN FIESTA STUFFED PEPPERS

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Tex-Mex Twice-Baked Sweet Potatoes

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Tex-Mex Twice Baked Sweet Potatoes can be a side dish, lunch, or even breakfast. With only six ingredients, this recipe is so easy to include in your meal prep on the weekend and provide you with easy meals to reheat throughout the week.

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Ingredients

• 3 large sweet potatoes
• 1 15 ounce can black beans, drained and rinsed
• 1 cup corn (I used frozen.)
• 2 teaspoons fajita seasoning mix see link in recipe notes
• ½ cup cotija cheese, plus more for garnish
• 2 tablespoons cilantro, plus more for garnish

Instructions

1. Preheat the oven to 400ºF. Poke the potatoes a few times with a fork, and place on a prepared baking sheet. Bake for about 45 minutes, or until the potatoes are soft and easily pierced with a sharp knife. Remove the sweet potatoes from the oven and allow to rest until the are cool enough to handle, about 10 minutes.
2. Once the potatoes are cool, slice in half lengthwise, and use a spoon to carefully remove the flesh. Ensure an eighth inch of flesh remains attached to the skin (See note below.). Add the flesh to a large mixing bowl, and give the potatoes a quick mash.
3. Rinse and drain the black beans, and add to the bowl. Add the corn, cotija cheese, cilantro, and fajita seasoning to the bowl, and stir all the ingredients to combine well. Use a spoon to refill the sweet potato skins, and bake an additional 20 minutes until heated through. That's all there is to it.

Notes

• Serving size is half a stuffed potato.
• The fajita spice blend I used was from my Easy Steak Fajitas recipe. It's a blend that I always keep on hand.
• Do make sure to leave about an eighth inch of flesh attached to the sweet potato skin  when you scoop out the flesh. The sweet potato skin will flatten on you, and you won't be able to restuff it if you don't. Yes, I learned this the hard way.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 237Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 479mgCarbohydrates 41gFiber 10gSugar 7gProtein 11g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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