Fajita Stuffed Sweet Potatoes


Fajita Stuffed Sweet Potatoes are for dinner tonight (ok, or my lunch all this week)! I have been making these for years and they are always SO good! Honestly you can’t mess these up. I love the added nutrients from the sweet potato (fiber, vitamin A) used in place of a tortilla, plus the combo of savory/sweet is a total winner in my book. Check the recipe below:


  • 4 medium sweet potatoes
  • 2 cups cooked chicken breast, shredded (I use a rotisserie chicken)
  • ½ cup low sodium black beans, rinsed and drained
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 small jalapeno, diced
  • 1/2 red onion, diced
  • 1 tsp Mexican seasoning
  • 1 cup shredded sharp cheddar
  • Olive oil
  • Optional toppings: plain Greek yogurt, avocado, guacamole


Directions:  Preheat oven to 400°F.  Poke holes into sweet potatoes and place on a baking sheet in the oven, cooking for approximately 45 minutes. In the meantime, heat olive oil in a large pan over medium heat. Add in onion, bell peppers, and jalapeno, cooking for about 10 minutes until soft.  Add in shredded chicken, beans, and Mexican seasoning, continuing to cook for another 2 minutes.  Remove potatoes from oven and slice in half.  Evenly divide chicken mixture onto potatoes and top with shredded cheddar. Place potatoes back in the oven for 10 minutes until cheese is melted and golden. Enjoy with some of your favorite fajita toppings!

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