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Tex Mex sweet potato Recipe (with Video)

Shellfish-free, Mostly Veg, Gluten-free

Discover our Tex Mex sweet potato Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 45min


Main Ingredient
- 4 Sweet potatoes, small, or 2 large cut in half
- 1 Onion, finely diced
- 2 clove Garlic, finely chopped
- 2 c Black beans, boiled
- 1 bunch curly kale
- 1 tsp Paprika, smoked
- 1 tsp Cumin
- 0.25 tsp Salt, or to taste
- 1 tbsp Olive oil
Tomato-Corn Salad
- 0.5 Red onion, finely chopped
- 0.5 Lime, juiced
- 2 c Cherry tomatoes, halved
- 1 c Cilantro leaves, chopped
- 1 c non-gmo corn
- 0.25 tsp Salt, or to taste
- 0.25 tsp Pepper, or to taste
Simple Guacamole
- 2 Avocados
- 1 Lime, juiced
- pinch Salt
Garnish (optional)
- 0.5 c Cilantro leaves
- 2 jalapeño peppers
- 2 tbsp Hot sauce
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Preparing the sweet potatoes and filling
1. Start by washing four small sweet potatoes and baking them in the oven for around 45 minutes at 395 degrees Fahrenheit.
2. While the sweet potatoes are baking, sauté a finely diced onion in olive oil until translucent.
3. Add garlic, smoked paprika, cumin, and salt, and sauté for another minute.
4. Add boiled black beans and chopped kale, and cook until the kale has softened.
For the tomato-corn salad
1. Marinate finely chopped red onion in lime juice and salt, then add halved cherry tomatoes, corn, and cilantro leaves.
2. Season with salt and pepper, to taste.
For the simple guacamole
1. Blend two avocados in a food processor with lime juice and a pinch of salt until creamy.
2. Alternatively, you can mash the avocados with a fork.
Assembling the dish
1. Once the sweet potatoes are cooked, cut them in half and fill them with the bean mixture, tomato-corn salad, and top with guacamole.
2. Garnish with cilantro leaves, chopped jalapeño peppers, and hot sauce if desired.
3. Enjoy this satisfying and nutritious meal!

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