Mexican Stuffed Sweet Potatoes
These are some jazzed up potatoes! Another variation for Mexican night in the house with a high nutritional profile. Diets rich in beta-carotene like sweet potato, are essential for supporting brain function. For a quicker on the go meal, you can just bake the sweet potato, add coconut oil and sprinkle with Himalayan salt.
- 2 medium sweet potatoes about 9 ounces each
- 2 tablespoons melted virgin coconut oil
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 red onion coarsely chopped
- 2 garlic cloves finely chopped, divided
- 1 15.5-ounce can black beans, rinsed, drained
- 3/4 cup vegetable broth non msg
- 1 ripe avocado
- 3 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 2 cups baby spinach about 2 ounces
- 1 ounce crumbled queso fresco about 1/4 cup
- Tortilla chips optional; for serving
Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.