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–+ servings

Dairy-Free Mexican Stuffed Sweet Potatoes

5 from 5 votes
These Mexican stuffed sweet potatoes are a filling weeknight meal. Make things even easier by prepping some of the ingredients ahead of time. This recipe is dairy-free, gluten-free, and vegan.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 15 minutes
Serving Size 4 people

Ingredients
 

  • 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

Marinade

  • 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

Topping Ideas

Instructions

  • 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.