Looking for an easy lunch or dinner? Try loaded southwestern sweet potatoes topped with a mix of sautéed red peppers, jalapeños, corn, black beans and salsa.
It’s no surprise that I cook A LOT. If I didn’t have this blog, I would still be in the kitchen as much as possible.
Even though I feel like I know more than most about cooking, I’m always learning new things.
And I love that! It keeps things fresh.
Sometimes they are serious “a-ha” moments that I wish I had known for years. Or they are time-saving secrets.
The best are the simple discoveries that turn out to be these major “a-ha” moments.
Like the time my dad told me to store natural peanut butter upside down, so stirring in the separated oil is easier. It was life-changing!
Now those jars are always lid down, bottom up on the shelf.
Having a day job Monday to Friday means weekends are when I do the most recipe creating.
It actually helps with meal planning for the 7 days ahead because I am set with leftovers for the week of desk lunches and dinners.
How To Make Loaded Southwestern Sweet Potatoes
When I made these loaded southwestern sweet potatoes, I had a big discovery.
I cook up so much on the weekends that I am always looking for ways to concoct leftovers, so they taste like they were just made.
Of course, my realization was a huge timesaver. At the very least, it made meal prep more convenient.
I figured out I could bake the sweet potatoes in advance and then warm them up in the microwave. In seconds they were like oven-fresh again.
Sweet potatoes are perfect to take to the office for lunch or for a healthy dinner because they are such a fantastic base for other vegetables.
For these loaded southwestern sweet potatoes, I sautéed a mixture of red peppers, corn, red onions and black beans with jalapeños, garlic and cumin.
I split each potato in half and topped them with the veggies and beans. Then I sprinkled on cilantro and finally dolloped on spicy salsa.
These sweet potatoes could not be any easier!
Print
Loaded Southwestern Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes – 1 hour
- Total Time: 55 minutes – 1 hour 10 minutes
- Yield: Serves 4
Looking for an easy lunch or dinner? Try loaded southwestern sweet potatoes topped with a mix of sautéed red peppers, jalapenos, corn, black beans and salsa.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 1 jalapeño, deseeded & minced
- 1 garlic clove, minced
- 1 red pepper, roughly chopped
- 1 15-ounce can black beans, drained and rinsed
- 1–15 ounce can sweet corn
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Chopped cilantro for serving
- Salsa for serving
Instructions
- Preheat the oven to 400 degrees F. Prick the sweet potatoes with a fork and place on a foil-lined sheet pan. Bake until tender and cooked through, about 45 minutes to 1 hour.
- While the potatoes are cooking, heat the oil in a large skillet over medium high heat. Add the onions and sauté for 3-4 minutes until they start to soften and turn translucent. Add the minced jalapeños, garlic and red peppers and continue sautéing for 3 to 4 minutes. Stir in the black beans, sweet corn, cumin, salt and pepper. Cook until heated through, about 2-3 minutes.
- Halve the sweet potatoes. Top with the sautéed veggies, cilantro, and salsa.
- Prep Time: 10 minutes
- Cook Time: 45 minutes – 1 hour
- Total Time: 55 minutes – 1 hour 10 minutes
- Yield: Serves 4
This recipe sounds delish! Gonna try this one for sure. Thanks for sharing, Paige!