TexMex Loaded Sweet Potatoes

  , ,

September 16, 2019

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!

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


Recent Posts

3 steps to a perfect smoothie
+ 48 recipes + $10 off protein

Get your SMOOTHIE GUIDE here!

We hate spam as much as you do.
We’ll never share or sell your info.