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Burrito-Stuffed Sweet Potatoes

Burrito-Stuffed Sweet Potatoes: A Flavorful Gluten-Free Meal

Burrito-Stuffed Sweet Potatoes are a delicious and healthy gluten-free meal packed with veggies.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Gluten-Free
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes You can swap them for Russet Potatoes if you prefer.
For the Filling
  • 1 cup Corn Adds a crunchy sweetness to the filling; feel free to omit.
  • 1 medium Green Bell Pepper Offers a fresh crunch; red bell pepper is a good alternative.
  • 1 cup Tomatoes Canned diced tomatoes work if fresh aren't available.
  • 1 medium Red Onion Bring savory depth; white onion can be used in a pinch.
  • 2 cups Fresh Spinach Adds nutrients and color; kale is a substitute.
  • 1 medium Jalapeños Infuse the dish with heat; use milder peppers if desired.
  • 1 can Pinto Beans Provide creaminess and protein; black beans can substitute.
  • 2 cloves Minced Garlic Enhances flavor; garlic powder can replace if needed.
For Finishing Touches
  • 1 tablespoon Avocado Oil Perfect for sautéing; canola oil works well as an alternative.
  • 1 cup Vegan Sour Cream Adds creaminess; regular sour cream can replace if not vegan.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash sweet potatoes thoroughly, pierce skin several times, and bake for about 45–60 minutes until tender.
  2. Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add minced red onion and garlic, stirring for 2-3 minutes until fragrant.
  3. Add diced green bell pepper and jalapeños, cooking for 3–4 minutes until they soften and begin to caramelize.
  4. Stir in corn, diced tomatoes, and spinach, cooking for another 3-4 minutes until spinach wilts and everything heats through.
  5. Remove sweet potatoes from oven and fluff the insides with a fork. Slice each potato down the center to create space for the filling.
  6. Spoon the vegetable filling into each sweet potato generously. Optionally add vegan sour cream and avocado slices on top. Serve warm.

Nutrition

Serving: 1potatoCalories: 310kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 450mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 18000IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 2 months, reheating in the oven at 350°F (175°C) for best results.

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