These Mexican stuffed sweet potatoes are stuffed with black beans, white onion, Anaheim pepper, and cheese. They're topped with chipotle pepper spiced Mexican Crema (Mexican sour cream).
This recipe was originally created for the Food Network Blog.
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Sweet potatoes and black beans are a surprisingly great combination. Once I learned that, I started mixing them together in dishes. For example, in these vegetarian Cuban tacos, topped with queso fresco.
Along with many of you, I'm guessing, I had a slow migration from my favorite white fluffy russets to sweet potatoes. But once I started making sweet potato fries, I was sold.
❤️ Why you'll love this recipe
- The filling can easily be made in advance, making this a 15-minute dinner for a busy weeknight.
- It's healthy with lots of fiber and protein for a vegetarian dinner.
- Kids love this dish.
- These Mexican stuffed peppers are hardy main dish, requiring little else for a side dish.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Sweet potatoes
- White onion - red onion works great in this recipe too.
- Anaheim pepper - other peppers are fine too, such as Hatch chili.
- Spices - allspice, cayenne and smoked paprika are terrific together.
- Black beans - either canned or cooked from dried.
- Orange juice
- Monterey Jack cheese - or Pepper Jack cheese
- Mexican crema - or sour cream
- Chipotle peppers in adobo sauce (optional)
- Cilantro
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⏰ Tips to Simplify and Save Time
- Use canned beans or cook the dried beans ahead of time and refrigerate in an airtight container.
- Make the black bean stuffing ahead of time, and refrigerate in an airtight container.
💡Ideas for Possible Variations
- Anaheim peppers are pretty mild, but if you want to dial down the heat, use a diced red bell pepper instead. If you want to dial up the heat, use a Hatch chile, jalapeño, or Serrano chile.
- Pinto beans work very well in this recipe in place of the black beans.
- Add avocado as a topping before serving.
- Other melty cheeses work well in this Mexican stuffed peppers dish, such as Pepper Jack and Cheddar cheese.
🍽 Side Dish Ideas
If you want something a little more with this dish, serve with this Jiffy Mexican Cornbread, made with Jiffy Cornbread Muffin mix, sour cream, cheese and chilies. It's amazing.
A simple salad of butter lettuce, cabbage and diced oranges is a refreshing side.
Cheesy Mexican Stuffed Sweet Potatoes
Ingredients
- 2 sweet potatoes
- 2 tablespoons extra virgin olive oil
- ¼ cup diced white onion
- 2 tablespoons diced Anaheim pepper or other mild chile
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cayenne pepper
- ⅛ teaspoon ground Pimentón Ahumado Smoked Paprika
- 1 can black beans (1 ½ cups cooked beans from dried)
- 2 tablespoons orange juice
- ⅔ cup grated Monterey Jack cheese
- 3 tablespoons Mexican crema or sour cream
- ½ teaspoon chipotle peppers in adobo (optional)
- pinch kosher salt
- 1 teaspoon chopped cilantro
Instructions
- Scrub the sweet potatoes and puncture them a few times with with a fork or sharp knife. Bake them according to your own preference. I microwave them for 7 - 9 minutes, depending on the size of the sweet potatoes.
- Warm the oil in a heavy bottom skillet over medium heat. Add the diced onion and pepper, and cook until completely softened and beginning to caramelize, about 10 - 12 minutes. Add the allspice, salt, cayenne, and smoked paprika, toss to coat, and continue to cook for another 5 minutes. Stir in the beans, and orange juice. The orange juice will loosen any bits that have cooked onto the bottom of the skillet – be sure to scrape them up. They’re full of flavor!
- Split the cooked sweet potatoes open, lengthwise, and lightly loosen the sweet potato meat using a fork. Put a little cheese into the bottom of the sweet potatoes, and pile the bean mixture on top. Top with the rest of the grated cheese and microwave for 1 minute to melt it.
- Stir together the Mexican Crema and chipotle pepper in adobo (if using) with a pinch of salt. Put a dollop on top and sprinkle with chopped cilantro.
cheri
Hi Susan, we love sweet potatoes, love how you jazzed them up here.
The Wimpy Vegetarian
Thanks so much Cheri!
Maureen | Orgasmic Chef
I'd love to have one of these this weekend!
The Wimpy Vegetarian
Thanks, Maureen! I'll box one up for you!
keto recipes
Those potatoes look absolutely delicious! Thanks for the recipe 🙂 Pinned!
tanya
This looks really tasty! Thanks for the recipe, I have a few sweet potatoes that I need to use up.
Mary @ Fit and Fed
Gosh I've had many stuffed potatoes and stuffed squash, but never a stuffed sweet potato, why not? And this is not even a sweet potato stuffed with sweeter things like the name and taste would suggest (maybe quinoa, raisins, cinnamon) but an all-out savory stuffing. Creative and looks good.