Easy Mexican Stuffed Sweet Potato takes advantage of leftovers for a budget-friendly, delicious meal. With only 5 ingredients, it's satisfying, helps prevent food waste, and requires minimal effort.
Preheat the oven to 400°F. Scrub sweet potatoes and poke a few times with a knife. Bake on a baking sheet for 45-60 minutes until soft. Or cook potatoes in a microwave for 4-6 minutes per potato, depending on size.
Take potatoes out of the oven and let cool for a few minutes. Slice in half lengthwise. Transfer potato halves to a baking sheet.
Meanwhile, stir together chicken, black beans, and salsa.
Use a spoon to scoop out some (about a tablespoon or two) of the inside of each sweet potato to make some room for your filling. Pack about ⅓ to ½ cup chicken-bean-salsa filling onto each potato.
Bake in the oven for 10 minutes until the filling is hot. Serve or if desired, top each potato with about 4 tablespoons of cheese and bake for another 5 minutes. Enjoy!
Notes
*depending on the size of the potato, you'll need about ⅓ cup to ½ cup filling per potato. The recipe makes just about 3 cups of filling.
*To Serve One:
1 small/medium sweet potato
¼ cup chicken
⅓ cup black beans
(a little less than) ¼ cup salsa
¼ cup shredded cheese
Follow directions as listed.
*To Microwave:
(This works best when making one stuffed sweet potato at a time)
Microwave each potato for 3-4 minutes on High to cook.
Stir together chicken, beans, and salsa. Microwave on High for 30 seconds.
Stuff the potatoes, and microwave for 1 minute on High.
Sprinkle with cheese and microwave on High for 30-60 seconds or until cheese is melted.