Oaxaca Cheese-Stuffed Sweet Potato Tacos with Roasted Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet potatoes roasted until tender, stuffed with creamy Oaxaca cheese and topped with a vibrant salsa made from roasted corn and fresh herbs. This mexican (vegetarian) ready in about 50 minutes pairs sweet potatoes, vegetable oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss peeled and diced sweet potatoes with 1 tbsp vegetable oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and golden.
  2. Step 2: In a small bowl, mix 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped cilantro, juice of 1 lime, and 1 minced garlic clove. Set aside.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Warm 8 corn tortillas for 15-20 seconds per side.
  4. Step 4: Assemble tacos: Place a spoonful of roasted sweet potatoes on each tortilla, top with 1/4 cup shredded Oaxaca cheese, and spoon 2 tbsp corn salsa over the top.
  5. Step 5: Garnish with sliced avocado and extra cilantro before serving.

Frequently asked questions

How long does Oaxaca Cheese-Stuffed Sweet Potato Tacos with Roasted Corn Salsa take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oaxaca Cheese-Stuffed Sweet Potato Tacos with Roasted Corn Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Oaxaca Cheese-Stuffed Sweet Potato Tacos with Roasted Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxaca Cheese-Stuffed Sweet Potato Tacos with Roasted Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oaxaca Cheese-Stuffed Sweet Potato Tacos with Roasted Corn Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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