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Mexican Stuffed Potatoes

Serves: 3

Ready in: 60 mins +

Vegan Friendly

The best way to cook a sweet potato is to stay true to its background. These delicious plants are native in Central and South America, hence we took the inspiration for this mouth-watering recipe from Mexico! The vibrant colours of red kidney beans, sweetcorn, and avocado are a feast for the eyes, plus they're full of good nutrition and are crazy delicious!

Mexican Stuffed Potatoes Recipe: Veggie


3 sweet potatoes, pierced and roasted until tender
200g sweetcorn
½ tin Mr Organic Red Kidney Beans
1 tbsp Mr Organic Italian Tomato Purée
¼ tsp cayenne pepper
½ tsp smoked paprika
1 avocado, smashed
juice of 1 lime
fresh coriander
salt and pepper


  • Turn on the oven to 200C/400F/Gas 6 and roast the potatoes for 35-45 mins. Set them aside to cool.
  • While the potatoes are roasting, make the filling. Cook the sweetcorn and kidney beans together with the tomato purée and the spices. Season to taste.
  • Mix the smashed avocado with the fresh lime juice, and season with salt and pepper.
  • Once the potatoes have cooled down a bit, cut them in the middle, then spoon over the fillings evenly.
  • Serve the stuffed potatoes with fresh coriander sprinkled on top, and enjoy!
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