Loaded Jalapeño Tex-Mex Sweet Potato Fries

Makes: 4 servings

Prep Time: 15 mins

Cook Time: 35 mins


  • 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

Made With


  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.

Recipe Note

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