Loaded Tex-Mex Sweet Potato Fries

This recipe was developed and featured on Fare Isle. The original blog post can be read here.

Makes: 4 servings

Prep Time: 15 min.

Cook Time: 35 min.


  • 2 sweet potatoes
  • 2 tbs extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn kernals
  • 1/4 cup thinly sliced red onion
  • 1 4oz. can of Rio Luna Diced Green Chiles, drained
  • 1 cup shredded pepper jack cheese
  • 1/4 cup salsa
  • 1/2 of an avocado, cubed
  • Rio Luna Nacho Sliced Jalapeños, to taste
  • 1/4 cup fresh cilantro leaves
  • lime wedges to serve on the side


  1. Preheat oven to 425˚F and line a baking sheet with parchment paper.
  2. Trim ends of sweet potatoes and cut into 1/2" thick strips.
  3. Dump sweet potato strips onto the baking sheet and coat with olive oil and salt. Spread fries out into a single layer.
  4. Bake at 425˚F for 30 minutes.
  5. Meanwhile prep toppings. Drain Rio Luna Diced Green Chiles in a strainer. Shred cheese, slice red onion, cut avocado and lime, and pick cilantro leaves.
  6. When fries are done transfer them to a parchment lined baking dish and top with black beans, corn, Rio Luna Diced Green Chiles and cheese.
  7. Bake at 425˚F for about 5 minutes until cheese is melted.
  8. Remove from oven and top with salsa, avocado, Rio Luna Nacho Sliced Jalapeños, and cilantro.
  9. Serve with lime wedges and enjoy immediately.