Mexican Stuffed Sweet Potato



I love stuffing sweet potatoes, especially with a southwestern twist! They are so easy to make and a great way to get in several servings of vegetables!



serves 1

  • 1 Small to medium sweet potato
  • 1/4 cup black beans
  • 1/2 avocado, diced
  • 1/8 cup bell pepper, diced
  • 1/4 cup salsa
  • 1/8 cup pepper jack cheese
  • small handful arugula
  • Cumin, garlic powder, salt, pepper, and fresh cilantro
  • Any other vegetables of choice


How to cook your sweet potato:

Option 1: Poke holes in the sweet potato with a fork. Heat on a plate in the microwave for 5-8 minutes. Slice open the potato and mash insides with a fork. Be careful, potato will be very hot! If it is still a little hard, microwave for a few more minutes.

Option 2: Heat your oven to 400 degrees. Poke holes in the sweet potato with a fork. Bake on a foil lined baking sheet for about 45 minutes. Cut the potato open and check the inside to see if it is soft enough.


How to stuff your sweet potato:

Season your beans with cumin, garlic powder, salt and pepper. Layer all ingredients inside the potato. Heat in the microwave for 1-2 minutes to melt the cheese. Serve with salsa and fresh cilantro!