Sweet Potato Tex Mex Bake


I made up this recipe during the first week of the Nutrition Foundations Challenge I am hosting with the General Wellness community. Cutting a few things out for 3 weeks is forcing me to consciously eat more vegetables and get CREATIVE with my food - I should have done this way sooner because this is AMAZING. Enjoy, fam.

Sweet Potato Tex Mex Bake

Addie Roberts | April 1, 2019

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour

Servings: 4-5 servings


  • 2 medium sweet potatoes
  • 2 cans of black beans
  • 2 jalapenos
  • 1 zucchini
  • 1 bell pepper
  • 1 jar of salsa (I used the fresh made salsa from HEB produce section)


Avocado Sauce: (yes, it’s basically blended guac)

  • 1 large avocado
  • The juice of 2 limes (~4 Tbsp)
  • 1 large handful of cilantro
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder


  1. Preheat the oven to 400
  2. Dice the two sweet potatoes and place on a baking sheet. Toss in olive oil and bake for 30 minutes
  3. While the sweet potatoes are baking, dice the bell pepper, jalapeños and zucchini and place in a large glass baking dish
  4. Drain the black beans and mix with the diced vegetables
  5. Once the sweet potatoes are done baking, mix them in with the diced vegetables and black beans and stir well
  6. Bake the mixture for 15 minutes
  7. Blend together the avocado sauce ingredients and serve with salsa over the mixture when baking is complete