Vegetarian Taco-Stuffed Sweet Potatoes
This recipe combines the yummy goodness of a taco and a sweet potato together in one dish! Easy to make, packed full of nutrition, and so delicious, this is sure to become one of your favorite meals!
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
Short on time? Instead of baking the potatoes in the oven, you can microwave them on a microwave-safe dish for 8 minutes (2 potatoes at a time).
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
Nutrition
Serving: 4Calories: 443kcalCarbohydrates: 75gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 14mgSodium: 625mgPotassium: 1425mgFiber: 18gSugar: 15gVitamin A: 33432IUVitamin C: 17mgCalcium: 160mgIron: 4mg