Recipe: TexMex Loaded Sweet Potatoes

by JJ Virgin on September 17, 2019

Did someone say healthy comfort food? 

Well, here it is! Hearty and filling, packed with fiber, protein, vitamins, and minerals, this colorful dish comes together quickly in a pinch.

There was a time when recipes like this were a no-no. Potatoes got a bad reputation for being a high-sugar impact food causing inflammation and spikes in blood sugar… I was so bummed, as I’ve been growing organic varieties of these jewels in our garden for years. 

Despite their negative reputation, we now know that not all carbs are created equal. The key is to choose the right ones! And potatoes actually have many health benefits because they are full of fiber and resistant starch.

So now, the beloved sweet potato… (I could write a poem to this gorgeous food, but I’ll spare you!)

Organic sweet potatoes are loaded with heart and gut-healthy fiber, rich in antioxidants, plus contain plenty of beta-carotene, which your body turns into vitamin A. To top that off, they are inexpensive and, when stored properly (in a cool, dark and dry space), they can keep for months. 

Like their fellow superfood avocados, sweet potatoes will also boost the nutrition, consistency, and flavor of sweet and savory recipes alike. Whether you’re looking for a quick, nutritious weeknight dinner or planning to feed a crowd, this recipe can accommodate nearly every type of eater…vegans, vegetarians, and omnivores.

And it’s easily transformed into a keto-friendly meal with the addition of more protein and healthy fats. (Think organic ground beef and grassfed ghee…) Just please find out more about the ketogenic diet before determining if it’s a safe and healthy choice for you!

Last but not least, for my spice-loving friends… take these sweet and savory TexMex flavors up as many notches as you like by adding sliced jalapenos or your favorite hot sauce. Enjoy!

TexMex Loaded Sweet Potatoes

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September 17, 2019

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

Hearty and filling, this sweet and savory dish is full of classic TexMex flavor. It’s loaded with heart- and gut-healthy fiber, protein, antioxidants, vitamins, and minerals.

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 2 Servings


2 medium organic sweet potatoes, baked

1 12 oz.-can organic low-sodium garbanzo or chili beans

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp sea salt

1/4 tsp ground black pepper

1 Tbsp organic olive oil

1 small organic red bell pepper, seeded and chopped

1 small organic onion, chopped

2 cloves organic garlic, minced


1 avocado, peeled, pitted and diced

1/2 small organic lime, cut into wedges

1/4 cup chopped cilantro

1/2 cup organic salsa (no sugar added)

Optional: full-fat organic grass-fed sour cream (if not dairy intolerant)


1Preheat oven to 425°F.

2Poke several holes on both sides of the sweet potatoes with a fork, then place on a baking sheet lined with parchment paper or foil in hot oven for about 45 minutes or until tender.

3While the sweet potatoes are baking, combine the beans, salt, and spices in a medium saucepan until steamy, and keep warm.

4Heat a large saute pan over medium heat and coat with olive oil.

5Add the chopped peppers, onions, and garlic, then season with a dash of black pepper and sea salt.

6Continue cooking until the onions are translucent and the peppers are softened.

7Remove sweet potatoes from the oven, and slice each one lengthwise most of the way through.

8Then load them up with warm beans, veggies, and don’t skimp on the toppings!

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Nutrition Facts

Sodium1183 mg
Protein14 g
Cholesterol0 mg
Sugar15 g (including naturally occurring sugars)
Total Fat38 g
Total Carbohydrates69 mg
Dietary Fiber19 mg

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