These Mexican stuffed sweet potatoes are an easy yet filling weeknight meal. Make things even easier by prepping some of the ingredients ahead of time.
I don’t know what’s better about these stuffed sweet potatoes. The fact that you can literally fill them with whatever’s lingering in the fridge, or how well they work for a family of different eaters.
They are one of the most customizable dinners. Plus, they’re a delicious way to get lots of veggies on your plate.
- orange sweet potatoes
- portobello mushrooms or your favorite variety
- black beans
- corn – canned, frozen (thawed) or fresh
- extra virgin olive oil
- red wine vinegar
- lime juice + zest
- dijon mustard
- dried oregano
- garlic powder
- ground cumin
- cane sugar
- s & p
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make these Mexican stuffed sweet potatoes using what you already have? Here are some ideas…
- No mushrooms? ➝ you can sub eggplant, zucchini, sundried or fresh tomatoes (but only marinate and cook the eggplant or zucchini)
- No black beans? ➝ sub kidney beans, chickpeas, lentils, or cooked chicken
- No corn? ➝ you can use any color of bell pepper instead
- No shallots? ➝ red onions, yellow onions, or leeks
- No red wine vinegar? ➝ choose another vinegar such as white wine, sherry, or raw apple cider
- chef knife
- cutting board
- parchment paper or silicone baking mat
- rimmed baking sheet
- large skillet
Helpful Tips For Making The Best Mexican Stuffed Sweet Potatoes
Because mushrooms are sponges, they absorb any flavors you marinate them in, which is what helps infuse a lot of flavor into the filling. The same goes for zucchini or eggplant should you choose to substitute the mushrooms.
You can make any of the components or all of them ahead of time, like roasting the sweet potatoes, making any toppings, and marinating the mushrooms. This is great when you’re pressed for time or you want to make things really easy come dinner time.
The filling is really flavorful thanks to the marinade, but I still highly recommend adding toppings. It really elevates the existing flavors to the next level.
More Dairy-Free Recipes You’ll Love
Dairy-Free Mexican Stuffed Sweet Potatoes
- 4 medium cooked sweet potatoes
- 6 ounces portobello mushrooms, cut into small pieces about 1½-2 cups chopped
- 1 large shallot, diced about ½ cup
- 1 cup black beans drained and rinsed
- 1 cup corn drained and rinsed if using canned
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lime juice + 1 teaspoon lime zest
- 1 teaspoon dijon mustard
- 1 teaspoon cane sugar
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- salt & pepper, to taste
- Whisk together the marinade ingredients in a medium-sized bowl. Taste and adjust the salt and pepper as needed before adding in the chopped mushrooms. Mix together until each piece is coated. Place in the fridge for 30 minutes.
- Heat a large skillet over medium heat. Once warm, add the mushrooms (along with any marinade left in the bottom) and the diced shallots. Cook for about 10 minutes, stirring occasionally until they're starting to brown and caramelize a little.
- Stir in the corn and black beans to warm them through, about 5 minutes.
- Cut an opening in each sweet potato and fill it with as much of the mixture as you want. Drizzle with your toppings of choice.