Tex Mex: Beef and Black Bean Chili-Stuffed Sweet Potato
Prep time
Cook time
Total time
This recipe is extremely customizable and can be modified to your preferences. You can substitute ground beef for turkey or chicken and if you prefer not to use dairy, you can top with nutritional yeast instead of cheese.
Recipe type: Side Dish
Cuisine: American
Serves: 2
  • 2 medium sweet potatoes, thoroughly washed
  • Extra virgin olive oil spray – I like using a Mistoto spray it with.
  • 6 ounces 93% lean ground beef
  • 1 Tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ can black beans
  • Kosher salt, to taste
  • ¼ cup shredded cheese
  • 1 cup shredded coleslaw mix
  • ½ cup pico de gallo or fresh salsa
  • 1 Tbsp pickled jalapeno peppers, chopped
  • 2 green onions, thinly sliced
  1. Wash and cook the sweet potatoes at 425 degrees Fahrenheit for 45-50 minutes or until fork tender.
  2. While the sweet potatoes are cooking, spray the olive oil in a large nonstick skillet over medium-high heat.
  3. Add the beef and salt to taste and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes.
  4. Add the tomato paste, chili powder, black beans and cumin, and cook, stirring for about 1 minute.
  5. Let simmer for about 10 minutes. Remove from heat.
  6. When the sweet potatoes are ready, remove them from the oven.
  7. Cut the baked sweet potato in half and add in half of the chili mixture to each potato.
  8. Top with cheese, coleslaw mix, salsa, green onions, and pickled jalapeno.
  9. Enjoy!
Nutrition Information
Serving size: 1 potato Calories: 440.9 Fat: 8 Saturated fat: 3.7 Carbohydrates: 55.1 Sugar: 10.3 Fiber: 15.3 Protein: 38.7 Cholesterol: 82.7
Recipe by Sarah Koszyk at https://sarahkoszyk.com/healthiest-stuffed-sweet-potatoes-four-ways-dietitian-approved/