Mexican Breakfast Stuffed Sweet Potatoes
With just 5 ingredients, this easy recipe proves that you don't need to empty the refrigerator (or your wallet) to get a great meal on the table.
These 5-Ingredient Mexican Breakfast Stuffed Sweet Potatoes are Page 1 of your “How to Eat Better without Dying of Food Boredom, Blowing Your Budget, or Starving Your Entire Family.”
I like to make this recipe when I’m having one of those total “I CANNOT WITH DINNER RIGHT NOW” evenings. Maybe you have them too? Let me help!
The five ingredients are (drum roll please!): salsa (¡olé!), black beans (protein!), sweet potatoes (hello, vitamin-rich, tasty vegetable), avocado (super food alert), and eggs.
Sweet potatoes and black beans have been two of my ride-or-die ingredients since Ben and I were newly married.
He was in law school, and we were juggling my undergraduate loans while renting a highly overpriced (but centrally located!) 600-square-foot apartment in Madison, WI.
Combine our tight budget with the fact that he had the appetite of a baby hippo, and I needed to find ways to keep us full on the cheap.
Enter sweet potatoes and black beans, two superfoods that are a) healthy and filling, and b) miraculously cheap. They also happen to taste fabulous together, especially when you add Tex-Mex spices to the mix.
Unfortunately, avocados and eggs are not as affordable as they were in the good ol’ days—you should see the scolding I gave Ben when I found out he let an avocado go bad—blasphemy! BUT, the remaining ingredients in this meal are affordable enough to where it’s still budget-friendly.
The only time-consuming part of this recipe is baking the sweet potatoes, a task I like to speed along by cooking the sweet potatoes in my air fryer. Or, you can meal prep a big batch of sweets over the weekend, then reheat them prior to stuffing.
The “breakfast” part of this recipe is the runny egg in the center. To be honest I’ve only ever eaten them for dinner, but I do think they’d make an equally tasty and filling start to your morning.
Mexican Breakfast Stuffed Sweet Potatoes
Yield: 4 servings
Ingredients
For the Sweet Potato Boats:
2 large sweet potatoes
1 cup low-sodium black beans, rinsed and drained
½ cup prepared salsa, plus additional for serving
4 large eggs
1-2 avocados, sliced
Optional, for topping:
Chopped fresh cilantro, shredded cheese, nonfat Greek yogurt (or sour cream)
Instructions
Preheat the oven to 400 degrees F. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.
Slice the potatoes in half lengthwise, then carefully scoop the insides into a mixing bowl, leaving a 1/4-inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the sweet potatoes, dividing evenly among the potato halves. Make a well in the center of each for the egg. To ensure even egg cooking, make sure the well is as wide (or even a bit wider) as it is deep.
Crack one egg inside each well, then bake for 10-15 minutes, until the egg is just set (the deeper and narrower the well, the longer the eggs will take to cook; the wider the well, the faster). Serve immediately, topped with avocado and any other desired toppings.