Southwestern Stuffed Sweet Potatoes

There’s something magical about sweet potatoes—comforting, nourishing, and naturally sweet. Now, imagine combining them with bold Southwestern flavors like black beans, sweet corn, and zesty spices. Add in some lean tuna for a protein-packed punch, and you’ve got a meal that’s not only delicious but also nutritious. Whether you’re looking for an easy weeknight dinner or a hearty lunch, these Southwestern Stuffed Sweet Potatoes check all the boxes!

Let me walk you through how to make these beauties at home—trust me, it’s simpler than it sounds, and the results are mouth-watering!

Ingredients:

Here’s what you’ll need for these Southwestern stuffed sweet potatoes. Most of these are pantry staples, making this recipe even more convenient!

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn (fresh, frozen, or canned)
• 1 can (5 oz) tuna, drained
• 1 small red onion, diced
• 1 small red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (optional, but highly recommended!)
• 1 tablespoon olive oil
• Juice of 1 lime
• Fresh cilantro for garnish
• Sliced avocado or guacamole (optional, but adds extra creaminess)
• Sour cream or Greek yogurt for topping (optional)

How to Make Southwestern Stuffed Sweet Potatoes: Step-by-Step

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Give your sweet potatoes a good scrub, then pierce them a few times with a fork to allow steam to escape while baking. Place them directly on the oven rack or on a baking sheet lined with parchment paper.

Bake the sweet potatoes for about 45-50 minutes, or until they’re fork-tender. You want the insides to be creamy and the skins to be slightly crisp. While they roast, you can prep your filling.

Step 2: Make the Southwestern Filling

While your sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and bell pepper, sautéing them until softened (about 5 minutes). Add the black beans, sweet corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and let the flavors meld for another 3-5 minutes.

Once that’s done, gently fold in the drained tuna and lime juice. Be careful not to overmix at this point—you just want the tuna to warm through without breaking up too much. Set the filling aside until your sweet potatoes are ready.

Step 3: Stuff the Sweet Potatoes

Once your sweet potatoes are tender and cooked through, remove them from the oven. Let them cool slightly before handling. When they’re cool enough, slice each sweet potato lengthwise down the middle, but don’t cut all the way through. Gently push the sides of the potato open to create a “pocket.”

Now, it’s time to stuff them! Spoon the Southwestern tuna, bean, and corn filling generously into each sweet potato.

Step 4: Optional but Delicious: Add Cheese

If you’re a cheese lover (like me), now’s the time to sprinkle some shredded cheddar over the top of the stuffed sweet potatoes. Pop them back in the oven for a few minutes, just until the cheese melts into gooey perfection.

Step 5: Garnish and Serve

Once out of the oven, top your Southwestern stuffed sweet potatoes with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if you’re feeling fancy. The contrast of the creamy toppings with the warm, spicy filling is just divine!

Tips & Variations:

1. Switch up the protein: Not a fan of tuna? No worries! You can easily swap it out for shredded rotisserie chicken, ground turkey, or even some seasoned tofu if you want a vegetarian option.
2. Make it spicy: If you like more heat, add a diced jalapeño or a pinch of cayenne pepper to the bean and corn mixture. You can also drizzle some hot sauce or sprinkle red pepper flakes on top.
3. Bulk it up: Want to make this meal even heartier? Add cooked quinoa or brown rice to the stuffing mix. It’ll add even more texture and fiber to keep you fuller longer.
4. Make it vegan: Omit the tuna and cheese, and replace the sour cream with a dairy-free alternative. You’ll still get loads of flavor from the black beans, corn, and spices.
5. Meal prep option: These stuffed sweet potatoes make for fantastic leftovers! You can roast the sweet potatoes and prep the filling ahead of time. When you’re ready to eat, just assemble and reheat.
6. Use the microwave for a shortcut: If you’re short on time, you can microwave the sweet potatoes instead of baking them. Simply pierce them with a fork, wrap them in a damp paper towel, and microwave for about 8-10 minutes (depending on size), flipping halfway through.

I can’t wait for you to try these Southwestern Stuffed Sweet Potatoes! They’re packed with bold flavors, wholesome ingredients, and are incredibly easy to whip up. Plus, they’re versatile enough for customizing to your personal taste. Whether you’re cooking for yourself, your family, or a crowd, this dish is guaranteed to be a hit.

Enjoy, and let me know how yours turn out!

Nutrition facts

This table reflects a version that includes tuna, black beans, corn, and optional cheese topping. If you add additional toppings like avocado or sour cream, those will slightly change the values.

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