Mexican Stuffed Sweet Potatoes

Discover Mexican Stuffed Sweet Potatoes. Review the available recipe details and open the credited original source for the complete preparation method.

• 4 medium sweet potatoes, similar in size ( 3-4 inches in diameter, 5-6 inches long) ↔ Replace
• sea salt to taste ↔ Replace
• 1/2 an onion, diced ↔ Replace
• 1 red bell pepper, diced small ↔ Replace
• 1 small zucchini, diced small ↔ Replace
• 4 garlic cloves, rough chopped ↔ Replace
• 1/2 teaspoon salt, more to taste ↔ Replace
• ½ cup corn (or sub black beans) ↔ Replace
• ½ cup black beans ( or sub corn) ↔ Replace
• 1/2 teaspoon cumin ↔ Replace
• 1/2 teaspoon coriander ↔ Replace
•  1/4-1/2 teaspoon chipotle powder ( or sub chili powder or smoked paprika) ↔ Replace
• 1/2 cup -1 cup Mexican cheese or vegan cheese  ( both optional) ↔ Replace
• 2 cups quick Mole Sauce (optional, see below) ↔ Replace
• 1/4 cup chopped cilantro or scallions for garnish ↔ Replace
• 2 tablespoons pumpkin seeds (optional) ↔ Replace
• 15-ounce can tomato sauce or puree, or diced tomatoes ↔ Replace
• 4 cloves garlic ↔ Replace
• ½ an onion- rough diced ↔ Replace
• ½ cup water or broth ↔ Replace
• 1 tablespoon soy sauce or GF liquid aminos ↔ Replace
• 1-2 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce (or sub 1/2 teaspoon ground chipotle, or 1/2 teaspoon smoked paprika) ↔ Replace
• 2 tsp chili powder ↔ Replace
• 2 tsp cumin ↔ Replace
• 2 tsp coriander ↔ Replace
• ½ tsp salt and Pepper, more to taste ↔ Replace
• 4 tablespoons sesame tahini paste or peanut butter ↔ Replace
• 2 ounces dark chocolate squares ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.