Vegetarian Taco-Stuffed Sweet Potatoes are easy to make, packed full of nutrition, and so delicious!
I love cooking with sweet potatoes! They are inexpensive, full of flavor, and a great source of vitamin A, potassium, and fiber. Today I baked them in the oven and gave the recipe a Mexican spin with the addition of some of my favorite taco toppings. The results? Ah-maz-ing! 😋
How to Cook Sweet Potatoes
I baked my sweet potatoes in the oven, however if you are short on time you could cook them in the microwave in just a fraction of the time. Whichever method you choose, be sure to poke holes in the potatoes with a fork prior to cooking.
Oven - bake at 425 degrees on a baking sheet for 50 minutes
Microwave - cook 2 potatoes at a time on a microwave-safe plate for 8 minutes
How to make the black bean filling
In a large skillet combine the black beans, salsa, water, and taco seasoning. I prefer to use a fresh salsa which is lower in sodium than jars of prepared salsa. Find one in the deli section of your supermarket, or make your own! Cook over medium heat for 6 minutes. Remove from heat and let sit to thicken.
How to make avocado sauce
You can top your sweet potatoes with any of your favorite taco toppings, however one of my favorites is avocado sauce! Making it is easy and requires only 5 ingredients. Simply add the avocado, sour cream, cilantro, lime juice, and garlic powder to a food processor and mix until smooth. It is so good that you might want to double the recipe!
Stuff your cooked sweet potatoes with the black bean filling, sprinkle with a Mexican-blend cheese, and drizzle with the avocado sauce.
Other Taco Toppers for your sweet potatoes
This recipe is quite versatile and can be adjusted to your liking. Feel free to substitute with any of the following toppings:
- Corn
- Jackfruit
- Jalapenos
- Scallions
- Guacamole
- Sour Cream
- Greek Yogurt
- Refried Beans
- Grilled Onions & Peppers
So Good!
Did you make this recipe? Leave me a rating and comment below. I love to hear from my readers!
More healthy recipes:
- Stuffed Pepper Soup
- Vegetarian Burrito Bowl
- Vegetarian Stuffed Peppers
- Grilled Sweet Potatoes in Foil
- Fiesta Corn and Avocado Salad
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Vegetarian Taco-Stuffed Sweet Potatoes
Ingredients
Taco-Stuffed Sweet Potatoes
- 4 medium Sweet Potatoes
- 1 can Black Beans drained and rinsed
- 1 cup Salsa fresh
- ½ cup Water
- 1 packet Taco Seasoning
- ¼ cup Shredded Cheese Mexican blend
- 1 Ripe Avocado peeled and pitted
- ¼ cup Sour Cream low fat
- 3 Tablespoons Cilantro fresh, roughly chopped
- 1 Tablespoon Lime Juice fresh
- ⅛ teaspoon Garlic Powder
Instructions
Baked Sweet Potato
- Wash the sweet potatoes. Poke holes in each one with a fork.
- Arrange on a baking sheet lined with parchment paper and bake for 50 minutes at 425 degrees.
Black Bean Filling
- Add black beans, salsa, water, and taco seasoning to a large skillet and combine.
- Cook over medium heat for 6 minutes. Remove from heat and let sit to thicken.
Avocado Sauce
- In a food processor, add avocado, sour cream, cilantro, lime juice, and garlic powder.
- Mix until smooth.
Assemble
- Cut a slit into the top of each potato and stuff with the black bean filling.
- Sprinkle with cheese, and drizzle on the avocado sauce.
Notes
- Corn
- Jackfruit
- Jalapenos
- Scallions
- Guacamole
- Sour Cream
- Greek Yogurt
- Refried Beans
- Grilled Onions & Peppers
