Tex Mex Twice Baked Egg & Sweet Potatoes

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #FoldedIsHere

A hearty, family-friendly brunch or dinner is the name of the game with these Tex Mex Twice Baked Egg & Sweet Potatoes. Simple ingredients and plant-based JUST Egg Folded make this meatless, plant-based meal a healthy way to eat your veggies and enjoy every single bite.

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I swear I get hit in the forehead at least once a week with a paper airplane while I’m cooking dinner.

Literally, I could bet money that the minute I step into the kitchen, my busy boys find something to throw, toss, chuck, or fly that hits me in the face and ends up in my pot of boiling something.

“NOT IN THE KITCHEN! GO PLAY DOWNSTAIRS!”

But they hear nothing. Lies – they hear “blah blah blahbattidy blah” and continue to run around the house like wild animals.

So simple dinners I can make in the oven are not only safe from the chaos but give me an extra hand to shield off pointy triceratops horns flying my way, or 4-inch metal cars aiming towards my nose.

Lately we’ve been incorporating more meatless meals in the PK household – but with two energetic boys and a husband I swear has a hallow leg, these meatless meals must be FILLING, or else mom is going to pay in rambunctiousness AND meltdowns (it’s a very lethal combo).

That’s why these Twice-Baked Fiesta Egg & Sweet Potatoes are a hit for mom and family. Healthy, hearty, and just plain fun to stuff with goodies.

I love using JUST Egg Folded to pack in an extra punch of protein and to give these baked taters some serious ‘oomph’.

This pre-baked, plant-based egg is made with mung bean (that’s been around for over 4,000 years) and tastes just like real eggs! Same texture, same color, same fluffy goodness, and same flavor…It’s pretty amazing actually. Plus non-GMO, no cholesterol and uses less water and carbon emissions than regular eggs (an impressive 93% smaller carbon footprint).

Obviously they make BOMB egg sandwiches in the morning (I like mine with gluten-free bread and a lil’ buffalo sauce on top), but also a fantastic option for easy dinners too! You can make ‘em by popping in a toaster, microwaving, frying in a skillet, or baking.

These Twice-Baked Fiesta ’n Egg Sweet Potatoes are a healthy dinner the whole family will love – without a crazy list of complicated ingredients.

You’ll start by baking the sweet potatoes in the oven for about an hour while you assemble all the other ‘fixins’.

As the potatoes are baking up to be soft, velvety, and delicious, sauté the bell peppers and drain the black beans. Once the potatoes are baked, you’ll slice them open and wait a bit for them to cool so you can scoop out the insides.

Next, wrap the JUST Egg Folded each into a small piece of tinfoil and transfer into the oven to bake just enough to make them soft and pliable to fold into the potato skins.

Add the remaining mashed sweet potatoes (seasoned with chili powder, cumin, and lime juice) and throw in the sautéed peppers, and black beans. Bake a few more minutes then top with fresh cilantro and sour cream (regular or plant-based) to serve.

You’ll be dreaming of sweet taters and JUST Egg Folded from here on out. Scouts honor.

Grab your box of JUST Egg Folded at your local Whole Foods in the frozen breakfast aisle or near the plant-based protein offerings OR with Amazon Prime Now. And visit ju.st for cooking tips, recipe inspiration, and more information!

Tex Mex Twice Baked Egg & Sweet Potatoes

• Author: Physical Kitchness
• Prep Time: 5 minutes
• Cook Time: 70 Minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

Scale 1x2x3x

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small green bell pepper, sliced and cut into thirds
• 1 small orange bell pepper, sliced and cut into thirds
• 1 can black beans, drained
• 2 teaspoons chili powder
• 2 teaspoons cumin
• juice of 1/2 lime
• 1 package JUST Egg Folded
• sour cream (regular or plant-based)
• fresh cilantro

Instructions

1. Preheat oven to 375 degrees
2. Wash and pat-dry the sweet potatoes, then place on a parchment-lined baking sheet and transfer to the oven
3. Bake for 60 minutes
4. As the potatoes are baking, add the olive oil to a medium pan over medium-high heat and add the cut bell peppers
5. Sauté peppers for roughly 5-7 minutes until soft. Remove from heat and reserve for later
6. Once the potatoes are finished, slice each potato down the center and let cool for a bit
7. Reduce oven temperature to 350 degrees
8. Remove four JUST Egg Folded from the package and wrap each in a small piece of tinfoil. Place on a baking sheet and into the oven for 15 minutes
9. Once the eggs are finished, remove from the tinfoil 
10. Scoop out the insides of the sweet potatoes (once cool enough to handle) and into a small bowl, leaving the skins in tact
11. Add the chili powder, cumin, and lime juice to the bowl of mashed sweet potatoes. Mix well
12. Place the JUST Egg Folded into the bottom of each potato skin (bending in half if necessary) and add spoonfuls of the mashed sweet potatoes. Add the sautéed peppers and black beans to the top
13. Transfer back to the oven for 10-15 minutes
14. Top each stuffed sweet potato with a dollop of sour cream and fresh cilantro to serve

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