Mexican Stuffed Sweet Potatoes Recipe
Slow Cooker Mexican Stuffed Sweet Potatoes are an easy and fast weeknight meal packed with flavor, color, and texture!
Servings: 6 Servings
Calories: 439kcal
Ingredients
- 6 medium sweet potatoes
- 1 pound rotisserie chicken
- 1 can black beans rinsed and drained
- 1 cup salsa
- 1 cup shredded purple cabbage
- 1 cup sliced mini sweet peppers
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup guacamole
- ½ cup sour cream
- ½ lime juiced
- ¼ cup cotija cheese
- ¼ cup chopped fresh cilantro
Instructions
- Scrub the sweet potatoes and place in the bottom of the slow cooker, in an even layer.
- Cook on low for 6-8 hours or on high for 3-4.
- In a medium bowl, mix together the rotisserie chicken, and rinsed drained black beans, and salsa.
- Place the meat mixture into a large skillet and heat, over medium heat, until warm, stirring occasionally.
- In a second skillet over medium heat, toss the purple cabbage and sweet peppers with olive oil. Season with salt and pepper. Sautee, stirring occasionally, for about 7 minutes, or until beginning to soften.
- In a small bowl, mix together the guacamole, sour cream and lime juice for the avocado crema.
- Build your sweet potatoes by slicing the sweet potato lengthwise and layering on the chicken mixture, the sauteed vegetables, and the avocado crema. Top with the cotija cheese and the cilantro.
- Enjoy!
Notes
The chicken mixture and vegetables can be made ahead of time and stored in the refrigerator in an air-tight container.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 44g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 89mg | Sodium: 1221mg | Fiber: 12g | Sugar: 12g
