Meatless Monday–Mexican Sweet Potato Boats

I’m excited to post this Meatless Monday recipe! I got the idea from a picture I saw and ran with it! 


Sweet potatoes (I like the fatter ones for this particular dish)

Olive oil

Salt and pepper

1 can black beans, drained and rinsed

1 Jalapeño, finely chopped and seeded

1/2 white onion, chopped

1 small can Green chile sauce (you won’t need all of this can)

1 c. Salsa

Pepper jack cheese

Cheddar cheese

Serve with sour cream, avocado, lime and salsa

Half sweet potatoes, brush with olive oil, sprinkle with salt and pepper, and bake in a preheated oven on 425 for 40-45 min. You can tell if they are done when you poke it with a fork. It should go in easily and that’s a done sweet potato :). I poked all of mine because they were all different thicknesses. 

With the back of a spoon slightly smash the middle of the sweet potato to form a half circle so you can fill it with delicious goods :). 

Sauté jalapeño and onion in olive oil until onion is translucent and add drained and rinsed black beans. Heat for a few min and set aside. At this point, you can add 1 c of your favorite salsa. 

Place groved sweet potatoes in a 9×13 pan or larger if needed. Now it’s time to fill those babies! First, fill with the bean mixture, put a couple of spoonfuls of green chile sauce on top and then sprinkle pepper jack cheese and cheese cheese to top it off. Mmmmmm my belly is growling!

Bake for 20 min or until cheese has completely melted. This is one of my new favorites and if you have any leftovers, I’ll show you how to make them into a Luscious Leftover later on in the week :).  My hubs loved this one too :). Bonus!


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