Tex-Mex Stuffed Sweet Potatoes
Tex-Mex Stuffed Sweet Potatoes are a high protein, gluten-free dinner with seasoned chicken, beans, and melted cheese. Great for meal prep.
Equipment
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into small pieces
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup black beans drained and rinsed
- ¾ cup frozen corn thawed
- 1 cup diced tomatoes with green chilies drained
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- 1 medium fresh lime cut into wedges
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and pat them dry.
- Pierce each sweet potato several times with a fork.
- Place the sweet potatoes on the prepared baking sheet and bake for 40 to 50 minutes, until tender when pierced with a fork.
- While the potatoes bake, heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and onion. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is lightly browned and reaches an internal temperature of 165°F.
- Add the garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Stir and cook for 1 minute.
- Add the black beans, corn, and diced tomatoes with green chilies. Stir and cook for 3 to 4 minutes, until heated through.
- Remove the skillet from the heat.
- Remove the sweet potatoes from the oven when tender.
- Carefully cut a slit lengthwise across the top of each sweet potato.
- Gently press the ends toward the center to open each potato.
- Fluff the sweet potato flesh with a fork.
- Divide the chicken mixture evenly among the 4 sweet potatoes.
- Sprinkle each stuffed sweet potato with shredded cheddar cheese.
- Return the sweet potatoes to the oven for 3 to 5 minutes, until the cheese melts.
- Remove from the oven and sprinkle with chopped cilantro.
- Serve with fresh lime wedges.
Notes
Tips and Tricks
Choose Similar Potatoes – Select sweet potatoes that are close to the same size so they finish baking around the same time. Check for Tenderness – Larger sweet potatoes may need additional baking time. A fork should slide easily into the center. Drain the Tomatoes – Remove excess liquid from the canned tomatoes so the chicken filling doesn't become watery. Keep the Filling Warm – If the chicken finishes before the sweet potatoes, cover the skillet to help hold the heat. Adjust the Heat – Use mild diced tomatoes with green chilies for a milder dinner, or choose a hotter variety for more spice. Make Ahead – Prepare the chicken filling up to 2 days ahead and refrigerate it in an airtight container. Reheat before stuffing the potatoes.Storing and Reheating
Refrigerating – Store leftover stuffed sweet potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Freezing – The chicken filling can be frozen separately in a freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Reheating in the Oven – Place refrigerated stuffed sweet potatoes in an oven-safe dish, cover with foil, and heat at 350°F until the centers reach 165°F. Reheating in the Microwave – Place a stuffed sweet potato on a microwave-safe plate. Cover loosely and heat in short intervals until thoroughly heated to 165°F. Reheating the Filling – Warm refrigerated chicken filling in a skillet over medium heat, stirring occasionally, until it reaches 165°F.Nutrition
Calories: 638kcalCarbohydrates: 91gProtein: 44gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 87mgSodium: 660mgPotassium: 2199mgFiber: 17gSugar: 13gVitamin A: 32673IUVitamin C: 22mgCalcium: 274mgIron: 6mg
Follow us on Pinterest@nestinglanehealthy