Ola! It’s official – I have Mexican fever. And guess what? I LOVE IT!!
In case you missed the food memo, Cinco de Mayo is just around the corner and I have all sorts of wonderful Mexican goodies in store for you fine folks. Are you ready for it?
I’ve got simple how to’s of some great vegan kitchen staples, delicious one dish meals, incredibly mouth-watering appetizer bowls and all sorts of other Mexican themed dishes that will knock your socks off.
So buckle up, get cozy and stick with us for the next week as I serenade you with the best vegan and gluten-free Mexican dishes that you’ll find this far North of the border. Let’s get started!
To bust into the Cinco de Mayo culinary foray, today I’m sharing this delicious recipe for Mexican Stuffed Sweet Potato Skins. Inspired by Lindsay’s recent healthy sweet potato skin recipe over at Pinch of Yum, I thought this would be the perfect dish to kick up the spice level a touch and put a Mexican spin onto. Let me tell you – this recipe is a real winner!
It’s sweet with just the right amount of spice; loaded with the best filling ever – black beans, corn, red peppers and spinach; ideal for eating with your hands; and, perfect for all sorts of delightful toppings. Salsa? Guacamole? You bet ya! In fact, I whipped up a tangy lemon avocado drizzle for these guys and it was the perfect pairing!
Prepping these delicious Mexican Stuffed Sweet Potato Skins does take a bit of time – roasting the sweet potatoes is a little consuming – but I assure you it’s totally worth the wait. Plus, you can totally just pop these delicious little sweet potatoes into the oven on a parchment lined tray, and kick back and relax with the perfect cinnamon roll and an episode of Bones – not that I would know anything about that 😉 But seriously, while roasting the sweet potatoes does take an hour, it’s an hour that requires no supervision so you can do all sorts of other things in the meantime. Since this recipe is for Cinco de Mayo, maybe now would be the perfect time for a siesta? Obviously not a good idea if you’re home alone, but if you have someone who’s willing to keep an eye on the oven for you, why not?!
Once the sweet potatoes are roasted and have cooled for a few minutes, you’re going to slice them in half and scoop out their delicious, sweet, caramelly filling. Sweet potatoes are truly a thing of beauty and I really adore their amazing vibrant orange colour and their incredible rich flavour. As a sweets lover, this recipe is the perfect blend of sweet from the sweet potatoes and spicy with all the other add-ins. Add in all the spices and fillings, give everything a good mix, pop the filling back into the skins and you are ready to party.
Once the filled skins have taken their final roast in the oven, they’re ready to be covered with your favourite toppings and devoured. Muy Bueno!
This recipe for Mexican Stuffed Sweet Potato Skins is definitely one of my favourite things that I’ve made recently. As a sweets lover, I find it really easy to whip up all sorts of delicious dessert recipes since they practically just dance around my head all day, but sometimes coming up with real food recipes can be a bit of a challenge for me. Except when it comes to Mexican food – as my favourite type of ethnic food, I could easily eat tacos and burritos all day, every day. Mmmmmmm ♡
While you’re digging into your big plate of these amazing Mexican Stuffed Sweet Potato Skins, you can tuck them in a little easier knowing just how healthy sweet potatoes are for you. Also known as yams, sweet potatoes:
- are high in vitamin B6.
- are high in vitamin C which in addition to all the other things most people know it for, helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essential to helping us cope with stress. It even appears to help protect our body against toxins that may be linked to cancer.
- contain iron and are a good source of magnesium which is the relaxation and anti-stress mineral.
- are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.
- have a rich orange color which indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body. Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging. (source)
So, not only are these Mexican Stuffed Sweet Potato Skins totally delicious, they’re healthy too –excelente!
So add these yummy Mexican Stuffed Sweet Potato Skins to your meal plan for Cinco de Mayo and celebrate the occasion in style! As always, make sure you post your pictures of the recipe to Instagram, Facebook, Twitter and Google+ and tag them #glutenfreeveganpantry.
Hasta la Vista, amigos!
- 5 medium sweet potatoes
- 1 can black beans, drained and rinsed
- ½ cup frozen corn
- ¼ cup diced onion
- ½ cup diced red pepper
- 1 cup chopped spinach
- 2 tsp finely diced fresh jalapeno pepper
- ½ tsp chili powder
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp paprika
- ½ tsp olive oil
- 1 large avocado
- ¼ cup lemon juice
- ¼ cup water
- Preheat oven to 350F
- Roast sweet potatoes on a parchment lined cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.
- Carefully sliced sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.
- While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, frozen corn, red peppers, onion, jalapeno pepper and spices. Stir to mix until well combined.
- Remove skins from oven after 8 minutes and fill each skin with black bean mixture.
- Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.
- Place all ingredients into blender or food processor and mix until smooth and creamy. Add more water if you need to get things moving or if you want a thinner drizzle.
- Drizzle all over baked Mexican Stuffed Sweet Potato Skins.
Avocado drizzle is also a great dip for nachos.
These sound amazing! Definitely going to make these this week, if I make a couple and put them in plastic containers how long will they last for on the fridge or freezer? Thankyou!
In the fridge, they would still be good for about 3-4 days. In the freezer, maybe a month? I hope you love them!
I really loved these! We added some broad beans just because I like them. We used the spinach for a garnish – did we miss adding it in with the other items?
Made this last night & so delish! Definitely gonna be in the weekly rotation.
Thank you so much!!!!!!!!!!
bristol plasterers says
this sounds good. Something new to try as well. thanks for sharing this recipe.
These make for an amazing dinner. I hope you love them!
Karissa @ Vegan A La Mode says
Omg these look amazing! In my vegetarian days, potato skins were my favorite party snack but I haven’t tried making them since going vegan. I love how healthy these are! I will be trying these soon!
These were so delicious! One of my favourite dinners recently, in fact!
Just made this tonight for my sisters and we LOVED it! Full of flavor and really not hard to make – just took some time. It’s not only beautiful and yummy but also nutritious. Thank you for sharing 🙂
YAY! This makes me so happy to read, Alisha! Thank you so much for letting me know that you made these awesome skins and that you all enjoyed them – I’m thrilled!! 🙂
Awesome photos! We’d love it if you’d submit some to JalapenoMania.com!
Thanks Kristy and thanks also for the reminder about JalapenoMania – I will bookmark it within my photo submission sites!
I’m in looove with your blog!!! i’m gonna make all your recipes!
I’m in love with your comment, Lana! Thank you so much!!
This looks absolutely delicious!
Aww, thanks so much, Sabrina!
michelle @ Boards&knives says
Yum! These look great – perfect for a Cinco party. Can’t wait to see more of your Mexican recipes!
Thanks, Michelle! I’m so excited to share them with you all!
Kare @ Kitchen Treaty says
Any recipe that specifically allows time for a siesta is fine by me! It looks pretty darn delicious, too. 🙂
We totally think alike 😉 so glad to hear you enjoyed the recipe!
Arman @ thebigmansworld says
Confession- I am not the biggest sweet potato fan..however, after seeing these beauties- You’ve converted me!
Yay! So happy to convert people over to the “dark” side of sweet potato loving! LOL!
ooooh, I will take the time to make these, and it will be well worth it! I love sweet potatoes, I have had one for breakfast every day for the last several days! Mmm…
Awww, I’m so flattered! Thanks, Kristina! I adore that you eat sweet potatoes for breakfast – I had never thought of them as a breakfast food before but it totally makes sense! YUM!