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Mexican Sweet Potato Skins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
Delicious baked sweet potato skins topped with black beans, corn, vegan cheese, and fresh herbs for a flavorful vegetarian meal.

Ingredients

Sweet Potatoes

  • 4-5 medium sweet potatoes
  • 1 tbsp oil
  • 1 onion (finely diced)
  • 2 cloves garlic (minced)
  • ½ red bell paprika (100g) red bell paprika (finely chopped)
  • 1 14 oz can black beans (rinsed and drained)
  • 1 14 oz can corn (rinsed and drained)
  • 3-4 tbsp salsa sauce (or to taste) (optional)
  • to taste salt and pepper
  • pinch chili (optional)
  • 1 cup non-dairy cheese (shredded)
  • 1 Avocado
  • 1-2 tbsp vegan mayonnaise (or read recipe notes*)
  • 1-2 cloves garlic
  • 1 tsp lemon juice
  • to taste salt and pepper

Fresh herbs and toppings

  • as needed fresh parsley or cilantro (roughly chopped)
  • as needed scallions (sliced)
  • squeeze lime juice

Instructions 

  • Bake sweet potatoes until tender, then halve and scoop out some flesh to create skins.
  • Sauté diced onion and garlic, then mix with black beans, corn, paprika, salsa, salt, pepper, and chili.
  • Fill sweet potato skins with the bean mixture and top with shredded vegan cheese.
  • Bake until cheese melts, then top with sliced avocado, vegan mayonnaise, herbs, scallions, and a squeeze of lime.

Notes

For extra flavor, add a dash of chili powder or hot sauce.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Mexican
Keyword: Sweet Potato