Sure, you can make a regular loaded baked potato but why do that when you can make a loaded Mexi Sweet Potato. I love this recipe because it is such an unexpected combo but is absolutely delicious. Baked Sweet Potatoes filled with classic Mexican flavors like black beans, cheddar cheese, avocado, sour cream and salsa.
Easy recipe below!!
One of the best things about this Mexi Sweet Potato recipe is just how easy it is to make. Plus you can make it exactly how you like with your favorite toppings. Simple ingredients, nothing fancy but incredible flavor.
Step One: Bake the Sweet Potatoes in the oven (you can cook in the microwave too). Preheat the oven to 400 degrees. Poke all over with a knife or a fork and place on a foil lined sheet pan. Bake for about 1 hour until soft.
Step Two: After the potatoes are cooked and cooling slightly, in a medium bowl combine the black beans, olive oil, chili powder, salt, pepper, and cheddar cheese.
Step Three: Cut a slit down the center of the sweet potato and fill with the black bean mixture. Place back in the oven for about 10 minutes.
Step Four: Next, mix the sour cream and lime juice together. Drizzle over Mexi Sweet Potatoes and top with avocado and tomatoes.
I love sweet potatoes and so many different flavors actually pair really well with them. Here are a few ideas you could also try out!
Be sure to check out some of my other favorite side dish recipes below!
Classic Mexican flavors inside a perfectly cooked sweet potato. Easy to make and a great way to change up taco night.
2–3 large sweet potatoes
1/2 cup black beans, drained
1–2 teaspoons olive oil
2 teaspoons chili powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
2 Tablespoons sour cream
1 Tablespoons lime juice
1/4 cup diced avocado
1/4 cup diced tomato
1. Preheat oven to 400 degrees. Poke the sweet potatoes all over with a knife or fork. Line a baking sheet with foil and place sweet potatoes on the sheet. Bake for about 1 hour or until tender when poked with a fork.
2. Next, combine the black beans, oil, chili powder, salt, pepper and cheddar cheese.
3. Once the potato is baked, cut down the middle and cool a bit. Then fill with the bean and cheese mixture. Place back in the oven and cook again for about 10 minutes until the cheese is all melted.
4. Next mix the sour cream and lime juice. Drizzle over the potato and top with avocado and tomatoes.
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