Ingredients
- 4–6 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 cup yellow onion, diced
- 1/4 cup red bell pepper, diced
- 1 jalapeño, deseeded and diced
- 1 pound lean ground beef
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup frozen corn
- 1 cup fire-roasted diced tomatoes
- 2/3 cup water
- 1 cup shredded cheese (optional)
- Optional toppings: green onions, avocado, sour cream, salsa, cilantro, shredded lettuce
Instructions
- Preheat oven to 425°F and line a baking sheet.
- Wash, dry, and prick sweet potatoes, then bake for about 60 minutes until tender.
- Heat olive oil in a skillet and cook onion, bell pepper, and jalapeño for 5 minutes.
- Add ground beef and cook until browned, breaking into small pieces.
- Stir in garlic, salt, pepper, chili powder, cumin, and oregano; cook for 1 minute.
- Add black beans, corn, tomatoes, and water; simmer until thickened.
- Slice baked sweet potatoes and fluff interiors with a fork.
- Spoon filling into potatoes and top with cheese if desired.
- Broil for 2–3 minutes until cheese melts.
- Add toppings and serve warm.
Notes
- Adjust spice level by modifying jalapeño or chili powder.
- Drain excess fat from beef for a lighter dish.
- Sweet potatoes can be microwaved for faster preparation.
- Filling can be made ahead and stored separately.
- Use dairy-free cheese or skip cheese for a dairy-free option.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 70 mg
