This is essentially a twice baked sweet potato, stuffed with fajita chicken & all the fixings. If you’ve made twice baked potatoes before you know they are pretty time consuming-basically, they bake until fully cooked, then we scrape out the insides, stuff with all the goodies and rebake them. I would HIGHLY recommend baking your sweet potato in advance, you can keep them in the fridge wrapped foil until you are ready to mix with all the Fajita ingredients and bake again. (If you do this, you’ll cut down the recipe time by 45 minutes to an hour)
This recipe uses 2 LARGE sweet potatoes and makes enough for 4 people to have one half of a potato if you serve with a salad or some veggies, or you could just serve two people with two halves on each plate. Your choice.
I use one large boneless skinless chicken breast leftover from a batch of my Fajita chicken, for that marinade and recipe, click here: Smoky Fajita Chicken
- 2 large sweet potatoes (or 3 medium sized) baked until soft in center.
- 1 Fajita chicken breast, cooked and shredded. (I bake mine at 375 for 30 minutes, let cool them shred with my fingers. If you don’t have fajita marinated chicken at the ready, a simple salted and peppered one will do in a pinch.)
- 2 cloves garlic, minced
- 1/2 large white onion, diced.
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- About 4 Tablespoons chopped cilantro (use more or less depending on your preference)
- 1 15 ounce can low sodium black beans, drained and rinsed
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Smoked paprika
- 1 chipotle in adobo+ 1 Teaspoon adobo sauce
- 1 Large lime, juiced
- Cheese of your choice (cheddar, mexican blend, queso fresco, cotija, monterrey jack)
- Bake your sweet potatoes if you haven’t already. I take a fork and poke several holes in the skin of mine so that the steam can escape, and place them on a nonstick foil lined baking sheet. Cook at 425 degrees for anywhere from 45 minutes to an hour, depending on the size and thickness of your potatoes. I cook mine for 30, then flip them over and start checking for doneness around the 45 minute mark. If you can insert a knife easily into the center or thickest part of your sweet potato and meet with little to no resistance, it is done. (rumor has it you can also bake these in an instant pot or crockpot- instructions are all over the internet.) After they are baked, slice each one in half lengthwise.
2. Let your sweet potatoes sit out on the counter for a while to cool so that you can handle them without burning yourself. While they cool, make the filling. In a small skillet, drizzle some Olive oil and throw in your onion. Let your onion cook on medium high heat until the edges are browned and the onions are translucent. Add in your garlic and cook for about two minutes until fragrant. Squeeze in your entire lime and turn down the heat to LOW.
3. Drain and rinse your black beans in a strainer so that the excess liquid from the can isn’t added to our mixture. When they have been rinsed, add them directly to the skillet with the onions. stir to combine.
4. From your canned chipotles in adobo, remove one chipotle pepper and mince it FINE, then add it to the skillet. Then take 1 teaspoon of adobo sauce from the can and add it to the onion/bean mixture as well.
5. Remove the pan from heat and add all of the contents on the skillet into a large mixing bowl. Add in all of your spices (Cumin, Paprika, Salt and pepper), stir. Add in about a handful of chopped fresh cilantro. Stir to combine.
6. Add in shredded fajita chicken, and cheese (if using), stir to combine. Set bowl aside.
7. Cut sweet potatoes in HALF, lengthwise. When each potato is cut in half, use a spoon to make a border around the edge of the potato. With your spoon, gently dig out the insides of the sweet potato, leaving a thin layer on the bottom. Place the insides of the sweet potato into the bowl with all of the other filling. Stir well to combine.
8. (Your oven should still be on 425 from baking the potatoes, but if you pre baked them- turn it to 425 now.) Line a large baking sheet with nonstick foil. Stuff each potato skin with the filling from the bowl. You can use a smaller spoon and pack it down so that it fills in the skin, then pile more toppings on the packed down sections. You should use all of the toppings- they will be piled HIGH. Bake at 425 for 15-20 minutes, until the tops are slightly browned and the filling is hot.
9. We served these with guac and some fresh limes to squeeze on top. Top with some Pico De Gallo, some fresh avocado- and definitely some cilantro. They aren’t the prettiest-but they are DELICIOUS. A good lower carb option to tacos and nachos and enchiladas when you still want some good ole fashioned Mexican flavors.
*Any leftovers of this recipe reheat great in the oven on 350 until hot.
Hope you enjoy this one friends! Feel free to experiment with your own combinations and flavors. Remember to pin this recipe, follow me on Instagram to be the first to know when I publish a new recipe and like my page on Facebook.