March Recipes

Mexican-Chicken Stuffed Sweet Potatoes

30 Minutes Or Less Badge
A plate of Mexican Chicken Stuffed Sweet Potatoes
Hands On:
30 minutes
Total Time:
30 minutes


  • 2 medium sweet potatoes (about 12 oz. each)
  • 1 ¼ cups cups Hy-Vee fresh pico de gallo, divided
  • ¾ cup Hy-Vee canned no salt added black beans, drained and rinsed
  • ½ cup shredded Hy-Vee rotisserie chicken
  • 1 ½ tsp salt-free fajita seasoning, divided
  • ½ cup Hy-Vee finely shredded Mexican cheese, divided
  • ¼ cup Hy-Vee sour cream
  • ½ tsp fresh lime juice
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
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Scrub sweet potatoes; pat dry. Pierce potatoes all over with a fork. Place potatoes in a microwavable-safe baking dish; cover with plastic wrap. Microwave on HIGH for 13 to 15 minutes or until fork-tender.
Stir together 3/4 cup pico de gallo, black beans, chicken and 1 tsp. fajita seasoning in a medium microwave-safe bowl; cover with plastic wrap. Microwave on HIGH for 1½ to 3 minutes or until hot.
Cut potatoes lengthwise in half. Place each potato, cut sides up, on a microwave-safe serving plate. Slightly fluff inside of potatoes with a fork. Sprinkle each potato half with 2 Tbsp. cheese. Top with chicken mixture and remaining ¼ cup cheese. Microwave each potato, uncovered, on HIGH for 1 to 2 minutes or until cheese is melted.
Stir together sour cream, lime juice and remaining ½ tsp. fajita seasoning in a small bowl. Top potatoes with remaining ½ cup pico de gallo and sour cream mixture. Garnish with cilantro and serve with lime wedges, if desired.

Nutrition Facts

Serves: 2
Amount Per Serving
Calories: 325
% Daily Value*
Total Fat: 10g 13%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 38mg 13%
Sodium: 645mg 28%
Total Carbohydrate: 47g 17%
Dietary Fiber: 9g 32%
Sugars: 10g 20%
Protein: 14g 28%

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