Tex Mex Stuffed Sweet Potato - Slender Kitchen

Tex Mex Stuffed Sweet Potato

Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content


Lately I have been all about the stuffed sweet potato for lunch. Not only does it offer endless combinations in terms of stuffing options; sweet potatoes are packed with good for you fiber, carotenoids, vitamin E, and potassium. Although I can usually be found stuffing whatever leftover protein and veggies I have into my spuds, this Tex-Mex inspired combination with black beans, tomatoes, peppers, spices, and cheese is one of my favorites. Bake your sweet potatoes in advance on the weekend (or just use the microwave) and make the filling. Then just stuff them when it’s time to eat.

Prep Time

Tex Mex Stuffed Sweet Potato

Prep Time: 
Cook Time: 
Total Time: 


  • 4 U small sweet potatoes
  • 1 tsp. olive oil
  • 1/2 U sweet onion, sliced thin
  • 1 U red pepper, chopped
  • 1 U green pepper, chopped
  • 2 U tomatoes, chopped
  • 4 cups spinach
  • 1 cup canned black beans, drained
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • Salt and pepper
  • 8 tbsp. reduced fat cheddar cheese

Nutritional Facts

Serving Size: 
1 potato
Amount Per Serving
Calories 246
Calories from Fat 27
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 4mg
Sodium 442mg
Total Carbohydrate 47g
Dietary Fiber 11g
Sugars 12g
Protein 12g


  1. Preheat the oven to 400 degrees.
  2. Bake or microwave your potatoes. To bake, preheat the oven to 400 degrees. Clean the potatoes and pierce with a knife or fork. Place on a baking sheet and cook for 60 minutes or until soft and skin begins to wrinkle. To microwave, clean the potatoes and pierce with a knife or fork. Place on a microwave safe dish and cover with a damp paper towel. Cook for 5 minutes and then flip. Cook for another 5 minutes and check for doneness. Continue cooking in 5 minute intervals until soft.
  3. Meanwhile, heat the olive oil over medium heat. Add the onion and peppers. Sauté for 5-7 minutes or until softened. If burning, add 1-2 tbsp. of water.
  4. the tomatoes, spinach, black beans, chili powder, cumin, and garlic powder. Stir together and cook until spinach wilts.
  5. Cut open potatoes and stuff with vegetable filling. Top with 2 tbsp. cheese.
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Tex Mex Stuffed Sweet Potato
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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