Tuesday, September 13, 2016

Healthy Southwestern Stuffed Sweet Potatoes

If someone told me I had to pick one favorite food, I would have a very difficult time choosing between veggie tacos and veggie burritos. I think ultimately I'd say "veggie southwestern taco/burrito filling," because when it comes down to it, it's the stuff inside the tortilla that I so profoundly adore. And when it comes to these fillings, there are a few ingredients I love the most: sweet potatoes, black beans, corn, avocados, and fresh salsa.

Our kids eat an obscene amount of sweet potatoes, and we always have them around the house. A couple of months ago, we were trying to figure out something to do for dinner, and decided to try a different take on our beloved tacos and burritos by making loaded sweet potatoes. (Think loaded baked potatoes that, instead of using ingredients like butter and sour cream and cheese and bacon, use healthy ingredients like the ones I listed above.) The results were phenomenal you guys. I mean, so, so good. So clearly I had to share our recipe with all of you. This is a healthy, clean meal that is ridiculously easy, but both delicious and filling. We love it so much that it's become a week (or more) staple in our house.

2-3 medium to large sweet potatoes (one per serving)
Rojo's Homestyle and Southwest Salsa
1 cup black beans, rinsed
1 cup sweet corn
1/2 avocado
chili powder
black pepper
plain Greek yogurt (for topping)
2-3 limes

Preheat your oven to 400. Wash and dry your sweet potatoes and prick them each several times with a fork. Line a cookie sheet with foil and bake the sweet potatoes for 45 minutes to an hour, depending on size. While the sweet potatoes are baking, combine the black beans and corn, season with chili powder, cumin, and black pepper, and heat over medium heat. Dice the avocado. When the sweet potatoes are done, cut them in half lengthwise and place each one on a plate. Top with the black bean and corn mixture, then a heaping helping of Rojo's Homestyle Salsa and Rojo's Southwest Fire Roasted Salsa. Then layer on the diced avocado, top with a dollop of plain Green yogurt (so much healthier than sour cream), squeeze the juice of a lime over the tops, and sprinkle on some chili powder. That's it!

Aside from the sweet potatoes themselves, the fresh Rojo's Salsas are what make this dish. Always made in small batches using premium, fresh-cut ingredients, their salsas taste like we just picked the ingredients from our garden and whipped them up in our kitchen. Skip the jarred stuff on the shelves you guys - both for this recipe and for any time you use salsa - and go for the fresh, refrigerated varieties from Rojo's. They are the best, for real.

Who else is obsessed with taco and burrito fillings? Have any of you tried loaded sweet potatoes?

This post is in partnership with Rojo's Salsa. Thank you for supporting the brands that help make Bubby and Bean possible. 



  1. I love sweet potatoes, even though they are quite expensive over here. The combination of the above with salsa sounds and looks delicious!

  2. These look amazing!!! Making them this week!!

  3. YUM! I love sweet potatoes and I love tacos so I think this sounds like the perfect meal.

  4. I have a recipe very similar to this that I make all the time, and it's one of my favourites - all the flavours are just perfect and it really is so healthy, too!


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