We eat Mexican inspired food usually once a week in our house. Both my husband and I were born and raised in San Diego and Mexican cuisine is very well loved. As much as we dig the local taco shop food, we try to eat as healthy as we can. Cooking at home is one way we can make sure we approve of all the ingredients in our meals. This recipe inspired by Angela Liddon’s “Oh She Glows Everyday” cookbook is making the rounds in our kitchen lately.
Mexican-Style Stuffed Sweet Potatoes
2 medium sweet potatoes
garlic
green onion
veggies of choice cut smaller than our normal taco night size (we used mushroom, red pepper, zucchini, cauliflower)
cumin, garlic powder, onion powder, lime, tapatio, s&p (or whatever seasoning you like)
black beans
Toppings: grated cheese, hot sauce or salsa of choice, cilantro, guacamole, pepitas, sour cream (I’m not a fan)
- Wash and lightly oil outside of sweet potatoes. Bake at 400 until soft (they take about 45min-1 hr in my toaster oven)
- Cook up veggies until soft. Add black beans at the end to warm.
- Cut sweet potatoes in 1/2, mash inside slightly and fill with veggie/black bean mixture
- Have fun with toppings.
- Eat and Enjoy
The leftover veggie mixture makes an excellent breakfast. Just add an egg (which makes a lot of things more magical in our house)
my husband chopped these – my veggies are never that uniform
choose your seasonings
once veggies are cooked, add black beans just until warm
Get topping wasted and enjoy. YUM!