Mexican Stuffed Sweet Potatoes with Cheesy Black Beans, Cilantro Sauce & Sour Cream
Ready to Cook

Mexican Stuffed Sweet Potatoes

with Cheesy Black Beans, Cilantro Sauce & Sour Cream

25 MIN
2 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty, cheesy filling—featuring black beans, fresh tomatoes, cheddar cheese, and more—to serve inside tender sweet potatoes. You’ll finish the sweet potatoes off with a drizzle of cilantro sauce, a dollop of sour cream, and bites of spicy jalapeño.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Mexican Stuffed Sweet Potatoes with Cheesy Black Beans, Cilantro Sauce & Sour Cream
    Title
    • 1 lb Sweet Potatoes
    • 1 15.5-Oz Can Black Beans
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ¼ cup Cilantro Sauce
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 3 Tbsps Pepper Sofrito
    • 1 oz Sliced Pickled Jalapeño Peppers
    • ¼ cup Sour Cream
    • 4 oz Grape Tomatoes
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & bake the tray
    1 Prepare the ingredients & bake the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the drained beans, tomatoes, spice blend, pepper sofrito, guajillo sauce, and 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 14 to 16 minutes, or until slightly thickened. Remove from the oven; carefully remove the foil. Using the back of a spoon, carefully press down on the tomatoes to burst. Add the cheddar and monterey jack; stir to combine.

    Cook the sweet potatoes & serve your dish
    2 Cook the sweet potatoes & serve your dish

    Meanwhile, using a fork, prick a few holes in each sweet potato. Wrap each sweet potato in a damp paper towel. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. Carefully halve the cooked sweet potatoes lengthwise; season with salt and pepper. Using a fork, lightly mash the flesh. Serve the mashed sweet potatoes topped with the cheesy bean mixture, sour cream, cilantro sauce, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & bake the tray
    1 Prepare the ingredients & bake the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the drained beans, tomatoes, spice blend, pepper sofrito, guajillo sauce, and 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 14 to 16 minutes, or until slightly thickened. Remove from the oven; carefully remove the foil. Using the back of a spoon, carefully press down on the tomatoes to burst. Add the cheddar and monterey jack; stir to combine.

    2 Cook the sweet potatoes & serve your dish

    Meanwhile, using a fork, prick a few holes in each sweet potato. Wrap each sweet potato in a damp paper towel. Microwave on high 9 to 12 minutes, or until tender when pierced with a fork. Carefully halve the cooked sweet potatoes lengthwise; season with salt and pepper. Using a fork, lightly mash the flesh. Serve the mashed sweet potatoes topped with the cheesy bean mixture, sour cream, cilantro sauce, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

    Cook the sweet potatoes & serve your dish
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