Go Back
+ servings
Burrito-Stuffed Sweet Potatoes with Rustic Salsa
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
These juicy baked sweet potatoes are stuffed with a mix of spiced black beans and rice, creamy guacamole and a fresh rustic salsa made with cherry tomatoes and crisp bell peppers.
Course: Entree
Cuisine: American, Mexican
Servings: 4
Calories: 414 kcal
Author: Alissa Saenz
  • 4 small sweet potatoes
  • ½ cup 125 mL uncooked brown basmati rice, rinsed
  • 1 cup 250 mL cooked black beans
  • 1 teaspoon 5 mL ground cumin
  • ½ clove garlic, minced
  • ½ teaspoon 2 mL virgin olive oil
  • 1 teaspoon 5 mL tomato paste
  • pinch of salt
Rustic Salsa
  • 1 yellow or red bell pepper, seeded and chopped
  • 1 cup 250 mL cherry tomatoes, halved
  • ½ small red onion, chopped
  • 1 tablespoon 15 mL fresh lime juice
  • 2 tablespoons 30 mL chopped fresh cilantro leaves
  • teaspoons 7 mL virgin olive oil
  • salt and pepper, to taste
  • 1 ripe medium-sized avocado
  • ½ clove garlic minced
  • 1 tablespoon 15 mL fresh lime juice
  • 2 tablespoons 30 mL chopped fresh cilantro leaves
  • generous pinch of salt
For serving
  • shredded cabbage OR romaine lettuce
  • hot sauce, optional
  1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
  2. Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.
  3. In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.
  4. Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  5. Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  6. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.
  7. Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like.
Recipe Notes

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

Nutrition Facts
Burrito-Stuffed Sweet Potatoes with Rustic Salsa
Amount Per Serving
Calories 414 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 2.5g13%
Sodium 556mg23%
Potassium 594mg17%
Carbohydrates 68.2g23%
Fiber 13.3g53%
Sugar 14.4g16%
Protein 8.5g17%
Calcium 50mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.