Tex-Mex Stuffed Sweet Potatoes

Stack up these sweet potato boats and sail into the Central American sunshine! With black beans in a thick tomato, red onion, and garlic sauce, charred corn and coriander salsa, crispy onions, and crumbles of smooth feta. The cherries on top? Smoky chipotle chillies!

Tex-Mex Stuffed Sweet Potatoes

with black bean chilli, charred corn salsa & smoky chipotle in adobo

4.5

Hands on Time: 25 - 35 minutes

Overall Time: 45 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter (optional)
Photo of Tex-Mex Stuffed Sweet Potatoes
  1. PRE BAKE THE Sweet Potato

    Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 30-35 minutes until the flesh is cooked and soft and the skin has crisped up.

  2. CHAR THE Corn & ASSEMBLE THE SALSA

    Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Corn for 2-3 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the Vinaigrette, season to taste, and set aside for serving.

  3. THICK BLACK BEAN CHILLI

    When the Sweet Potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained Black Beans, the Cooked Chopped Tomatoes, and 20ml of water. Reduce the heat and allow to simmer for 4-5 minutes, stirring occasionally.

  4. A FEW FINAL STEPS

    When the Sweet Potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.

  5. STUFF YOUR SPUDS!

    Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred Corn salsa and crumble over the drained feta. Garnish with the Crispy Onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!

  1. PRE BAKE THE Sweet Potato

    Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up.

  2. CHAR THE Corn & ASSEMBLE THE SALSA

    Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the Vinaigrette, season to taste, and set aside for serving.

  3. THICK BLACK BEAN CHILLI

    When the Sweet Potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained Black Beans, the Cooked Chopped Tomatoes, and 40ml of water. Reduce the heat and allow to simmer for 5-6 minutes, stirring occasionally.

  4. A FEW FINAL STEPS

    When the Sweet Potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.

  5. STUFF YOUR SPUDS!

    Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred Corn salsa and crumble over the drained feta. Garnish with the Crispy Onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!

  1. PRE BAKE THE Sweet Potato

    Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up.

  2. CHAR THE Corn & ASSEMBLE THE SALSA

    Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the Vinaigrette, season to taste, and set aside for serving.

  3. THICK BLACK BEAN CHILLI

    When the Sweet Potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained Black Beans, the Cooked Chopped Tomatoes, and 40ml of water. Reduce the heat and allow to simmer for 5-6 minutes, stirring occasionally.

  4. A FEW FINAL STEPS

    When the Sweet Potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.

  5. STUFF YOUR SPUDS!

    Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred Corn salsa and crumble over the drained feta. Garnish with the Crispy Onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!

  1. PRE BAKE THE Sweet Potato

    Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up.

  2. CHAR THE Corn & ASSEMBLE THE SALSA

    Place a large, deep pan over a medium-high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a salad bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the Vinaigrette, season to taste, and set aside for serving.

  3. THICK BLACK BEAN CHILLI

    When the Sweet Potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 8-10 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained Black Beans, the Cooked Chopped Tomatoes, and 80ml of water. Reduce the heat and allow to simmer for 7-8 minutes, stirring occasionally.

  4. A FEW FINAL STEPS

    When the Sweet Potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.

  5. STUFF YOUR SPUDS!

    Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred Corn salsa and crumble over the drained feta. Garnish with the Crispy Onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef!

Frequently Asked Questions

What is the preparation time for Tex-Mex Stuffed Sweet Potatoes?

The preparation time for Tex-Mex Stuffed Sweet Potatoes with black bean chilli, charred corn salsa & smoky chipotle in adobo is between 25 and 35 minutes.

What is the total time required to make Tex-Mex Stuffed Sweet Potatoes with black bean chilli, charred corn salsa & smoky chipotle in adobo?

The total time required to make Tex-Mex Stuffed Sweet Potatoes with black bean chilli, charred corn salsa & smoky chipotle in adobo is between 45 and 50 minutes.

How many servings does Tex-Mex Stuffed Sweet Potatoes provide?

4 servings

What are the main ingredients in Tex-Mex Stuffed Sweet Potatoes?

Black Beans, Chipotle in Adobo Sauce, Cooked Chopped Tomatoes, Corn, Crispy Onions, Danish-style Feta, Fresh Coriander, Garlic Clove, Red Onion, Sweet Potato, Vinaigrette

What is the nutritional information of Tex-Mex Stuffed Sweet Potatoes?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Tex-Mex Stuffed Sweet Potatoes?

STUFF YOUR SPUDS!: Place the sweet potatoes on a plate and fill the pockets with black bean chilli, allowing it to spill over slightly. Scatter with the charred corn salsa and crumble over the drained feta. Garnish with the crispy onions and the remaining chopped coriander. If you’d like some extra heat, drizzle over the reserved chipotle sauce. Provecho, Chef! PRE BAKE THE SWEET POTATO: Preheat the oven to 220°C. Place the sweet potatoes halves cut-side up on a baking tray. Using a fork, prick the flesh a few times to make small, shallow holes in the surface. Coat in oil and seasoning to taste. Place in the hot oven for 35-40 minutes until the flesh is cooked and soft and the skin has crisped up. CHAR THE CORN & ASSEMBLE THE SALSA: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. On completion, place in a bowl with half of the diced onion and three-quarters of the chopped coriander. Toss together with the vinaigrette, season to taste, and set aside for serving. THICK BLACK BEAN CHILLI: When the sweet potato reaches the halfway mark, return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant. Stir in the drained black beans, the cooked chopped tomatoes, and 40ml of water. Reduce the heat and allow to simmer for 5-6 minutes, stirring occasionally. A FEW FINAL STEPS: When the sweet potato is cooked, remove the tray from the oven. To create a space for the stuffing, gently scoop 2 tbsp of sweet potato flesh out of each half and add it to the bean chilli along with a knob of butter (optional). Stir through until well combined. Add in the chopped chipotle chillies to taste, reserving the sauce for garnish. Season to taste and remove the pan from the heat.

What should be prepared from my kitchen to make Tex-Mex Stuffed Sweet Potatoes?

Black Beans, Chipotle in Adobo Sauce, Cooked Chopped Tomatoes, Corn, Crispy Onions, Danish-style Feta, Fresh Coriander, Garlic Clove, Red Onion, Sweet Potato, Vinaigrette

How many calories does Tex-Mex Stuffed Sweet Potatoes have?

calories

How much fat content does Tex-Mex Stuffed Sweet Potatoes have?

grams

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