All my of my recipes are allergy friendly and gluten free! I am celiac, lactose intolerant and allergic to almonds. In the begining, it was so hard to find recipes that cater to more than one food allergy or restriction. After that, making sure every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies was so important to me!
Looking for an easy weeknight meal?! Vegan Mexican Stuffed Sweet Potatoes are your answer. This sweet potatoes recipe is gluten-free, dairy-free and vegan! Plus this easy recipe will be your new favorite meal for the entire family. The Vegan Mexican Stuffed Sweet Potatoes are the perfect blend of authentic mexican food in a sweet potato boat.
These taco stuffed sweet potatoes are a delicious and easy way to enjoy a mexican food on busy weeknights or on taco night, just like my gluten free cheesy taco skillet. The sweet potatoes are fluffy and tender. This health recipe is topped with creamy avocado and a drizzle of vegan ranch for a satisfying and complete dish. This healthy dinner recipe is perfect for the whole family. It is packed with fresh veggies and you can customize it by adding your own protein, just like my gluten free vegan baked potatoes!
WHY YOU’LL LOVE THIS RECIPE
- These Vegan Mexican Sweet Potatoes are vegan, vegetarian, Gluten-free, dairy-free and nut-free
- All you need is your favorite taco toppings!
- Its super easy to make. It only takes 10 minutes to prep!
- Its easy to meal prep for healthy lunches for the week.
- Good for left overs!
- Leftovers or meal preps can easily be heated up in the microwave!
- You can make these Vegan Mexican Stuffed Sweet Potatoes as spicy as you want!
- Easy to make healthy by hidding more vegetables
- These Vegan Mexican Potatoes are filling and you can have as much as you want since its healthy and packed with veggies.
INGREDIENTS & SUBSTITUTIONS
Whole sweet potatoes: Base of the dish, baked until the sweet potato filling is soft and fluffy. Butternut squash or pumpkin work too. Make sure to wash the sweet potato skins before using.
Black beans: Protein and fiber, rinsed and drained. Pinto beans, lentils, or chickpeas are good options.
Corn: Sweetness and texture, frozen or canned works. Green peas, chopped bell peppers, or diced zucchini can be used.
Diced tomatoes: Freshness and acidity. Dice or cut into small pieces for even distribution. Salsa, chopped fresh peppers, or even a drizzle of hot sauce.
Taco seasoning: Flavor base, store-bought or homemade. Chili powder, cumin, paprika, garlic powder, and onion powder mixed together.
Avocado: Creaminess and healthy fats, sliced for topping. Vegan mayo, hummus, or a sprinkle of nutritional yeast for creaminess.
Vegan ranch: Flavor and moisture, store-bought or homemade. Make these Vegan Mexican Stuffed Sweet Potatoes your own with vegan yogurt, vegan greek yogurt or vegan sour cream, water, lemon juice, herbs, and spices.
TASTE & TEXTURE
These Vegan Mexican Stuffed Sweet Potatoes are soft and fluffy on the inside, with a slightly sweet flavor. The filling is savory and smoky from the taco seasoning, with pops of sweetness from the corn and a cool crunch from the tomatoes. Creamy avocado adds richness and freshness. Each bite offers a mix of textures and tastes, making it a satisfying and enjoyable meal.
HOW TO MAKE
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce them a few times with a fork. Bake directly on the oven rack for 45-50 minutes, or until tender when pierced through with a knife.
- While the sweet potatoes bake, prepare the filling. Heat a medium skillet or large skillet over medium heat with olive oil. Add the corn, black beans, red onion, and taco seasoning. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and the mixture is heated through. You can also bake in the oven on a baking sheet lined with parchment paper for 350 for about 5-10 minutes.
- Once the baked sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise with a sharp knife. Carefully scoop out some of the flesh of the tender sweet potatoes, leaving a 1/2-inch border. You can mash up the scooped-out flesh and add it to the filling if desired.
- Fill each sweet potato half with the black bean and corn mixture. Top with fresh tomatoes and avocado slices. Drizzle with vegan ranch dressing to taste.
- Serve immediately and enjoy!
EXPERT TIPS & TRICKS
- A great way to make these Vegan Mexican Stuffed Sweet Potatoes spicier dish, add a pinch of cayenne pepper or chili flakes to the filling.
- You can substitute other vegetables for the corn and tomatoes, such as bell peppers, zucchini, or mushrooms.
- If you don’t have vegan ranch dressing, you can make a simple avocado crema by blending together a ripe avocado, a lime wedge, some water, and a pinch of salt.
- The best part is you can easily doubled or tripled to feed a crowd.
- Serve the easy stuffed sweet potato recipe with your favorite ingredients such as vegan sour cream, creamy guacamole, vegan queso, sautéed bell pepper, lime juice, black bean salsa, chopped onion, green onions, fresh cilantro, pico de gallo or crushed tortilla chips on top.
- Top with ground beef for a non-vegan option for extra protein.
- Add mexican quinoa for plant-based protein.
- These can be made in the air fryer just like this air fryer baked sweet potato. All you do is pop it in the air fryer on 375 for 35-40 minutes!
HOW TO SERVE & STORE
You can serve this Vegan Mexican Stuffed Sweet Potatoes directly after making. Its best served warm.
You can also meal prep the Vegan Mexican Stuffed Sweet Potatoes and keep it in the fridge for up to 3 days in an airtight container. To head up just pop the container in the microwave until poato and veggies are warm.
Vegan Mexican Stuffed Sweet Potatoes (Gluten free)
Ingredients
- 2 large sweet potatoes
- 1/2 cup frozen corn thawed
- 1/2 cup black beans rinsed and drained
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 1 tablespoon taco seasoning
- 1/2 avocado sliced
- Dairy-free/vegan ranch dressing for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce them a few times with a fork. Bake directly on the oven rack for 45-50 minutes, or until tender when pierced through with a knife.
- While the sweet potatoes bake, prepare the filling. Heat a medium skillet over medium heat. Add the corn, black beans, red onion, and taco seasoning. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred and the mixture is heated through.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out some of the flesh, leaving a 1/2-inch border. You can mash up the scooped-out flesh and add it to the filling if desired.
- Fill each sweet potato half with the black bean and corn mixture. Top with diced tomatoes and avocado slices. Drizzle with vegan ranch dressing to taste.
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