Mexican Loaded Sweet Potatoes

I was on my way home from running errands at 5:30 today (if going to Krispy Kreme dressed like a pirate to get free donuts counts as an “errand”…), and was trying to think what I could make real fast since the hungry husband was going to be home in 30 minutes. I was planning on making stuffed bell peppers, but the husband gently suggested he was really hungry and wanted something quite filling. Plus, I wasn’t really feeling stuffed bell peppers, so forget that idea. I asked him for any ideas— “baked potatoes and chili” he said. hm. Well, his idea did help me, and this meal came about from his suggestion!

But first to address the issue of baking a sweet potato and not having time…. the microwave can be quite the time saver.  Although baking is obviously best, when you don’t have time, it works! All of the ingredients are very similar to the ingredients I use to make sweet potato and black bean enchiladas actually, but no tortillas and tedious rolling up needed! Realizing this, I wanted to make a slight sauce with the mixture. Since I didn’t want to make a full on enchilada sauce, I added mexican seasoning, and tomato paste thinned with some of the bean liquid. *and disclaimer, these pictures do show some quinoa in the mixture.. that is just because I had about 1 cup of it in the fridge I needed to use up! But that was the only reason I added it, I did not include it in the recipe and it really is not needed.

Top with a bright and fresh pico de gallo and any additional toppings, and a colorful and filling dinner is on the table fast!

Mexican Loaded Sweet Potatoes

 

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A quick and filling vegetarian dinner that is full of flavor!

By: Honey On My Spoon

Serves: 4

Ingredients

• 4-6 sweet potatoes
• 2 Tbsp olive or coconut oil
• 1 onion, chopped
• 1 zucchini. diced
• 1 bell pepper, diced (red, orange or yellow)
• 3 garlic cloves, minced
• ¾ tsp salt
• 1 tsp tomato paste
• 2-3 tsp Mexican/Taco Seasoning*, recipe follows
• 1 can black beans, drained and reserve liquid
• optional toppings-- feta/cotija cheese, jalapenos, radishes, guacamole, sour cream
• MEXICAN SEASONING:
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• ½ tsp garlic
• FOR THE PICO**:
• 2 large tomatoes
• 2 Tbsp onion, diced
• ½ small garlic clove, minced
• ½ lime, juiced
• handful of cilantro
• salt, to taste

Instructions

1. Prick sweet potatoes once or twice with a fork and bake on 400 degrees for 45-60 minutes, until a fork can easily pierce through the sweet potato.***
2. Make the pico: Slice tomatoes in half, pull out extra liquid and seeds and toss, then diced the tomatoes up. Add in the rest of the ingredients for pico and set aside.
3. Heat a large saute pan with the oil and then add the onions, zucchini, bell pepper, garlic, and salt. Cook 5-10 minutes until onions are translucent and zucchini is tender.
4. Stir in the tomato paste, then add the drained beans, seasoning, and 3 Tbsp of the bean liquid.
5. Let it simmer for 5 minutes, then taste and add more salt/seasoning if needed, and more bean liquid to make it more saucy, if desired.
6. To assemble: Slice sweet potatoes in half, lightly sprinkle with salt and pepper, then add the bean and veggie mixture, and top with the pico and any optional toppings.

Notes

*If using storebought, make sure you check if there is salt already added, and decrease the salt in the recipe if there is. To make the mexican seasoning mix, I usually double or triple the recipe and keep it in an empty spice container.

**Need to save time? Use a storebought pico or salsa

***Alternately, if short on time, prick and pop them in the microwave! This takes the cooking from 60 minutes to oh, about 6. 😉 Cook it for 5 minutes first, then see how soft they are and add more time from there. They should not need more than 10 minutes total (mine are done in 6-7 minutes). The skin wont be as good as it is when baked, but seriously, sometimes the time difference is all that matters. 😉

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