Ready for simple?
Good. Me too.
If you need a new go-to weeknight dinner, let me suggest these potatoes. Baked sweet potatoes topped with taco black beans and your favorite toppings.
They’re like tacos, with more vegetables and all the flavor. If you follow me on Instagram, you know how much I love tacos. I swear I’ve eaten tacos at least a few times a week this pregnancy; it’s hard for me not to want those savory, spicy little treats. When a new taco joint opened up two blocks from our house this summer, it was like all the stars aligned. Homemade tacos a few steps away? I feel like I’ve won the St. Louis lottery.
So, needless to say, these are tacos but not really tacos. Instead, we’re taking the best parts and putting them on top of a baked sweet potato.
The magic of this meal is how silly easy it is. Bake a few taters, throw a can of black beans and spices in a sauce pan to warm up, then assemble. If you don’t have time to bake a sweet potato, you can always do the microwave option. Or, peel and slice the potato into thin chips, bake until crispy and enjoy these like nachos.
The toppings are really up to you. I like a generous sprinkle of cheese, hot sauce and avocado but anything goes. That’s really the beauty of tacos isn’t it? Most things work. I’ve eaten a lot of crazy taco combinations in my years and rarely am I turned off by an ingredient. If you like it on tacos, it will work in this recipe.
Enjoy this easy, Meatless Monday dinner option.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
See how to make the sweet potatoes here:Print
Taco Stuffed Sweet Potatoes! If you are looking for a quick and healthy vegetarian dinner, this is it. Sweet potatoes stuffed with a spicy black bean filling, cheese, avocado, cilantro and your favorite toppings. Gluten-free.
- 4 medium sweet potatoes
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 cups cooked black beans (drained and rinsed if using canned)
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/2 lime, zest and juice
- 1 cup shredded cheddar cheese
- 1 avocado, thinly sliced
- 1/4 cup chopped cilantro
- salsa/sour cream, for topping
- Preheat oven to 400 degrees F. Prick potatoes a few times with a fork, then until tender, about 45-70 minutes depending on the size of the potatoes (I usually check them around 45 minutes, then add more time as needed). Alternately, you can cook them in the microwave though I don’t think the texture is the same.
- When the potatoes have about 15 minutes left of cooking time, make the beans. Heat the olive oil over medium heat in a medium saucepan. Add the onion and garlic and cook until tender and translucent, about 5-7 minutes.
- Add the spices, beans and tomato paste and cook until beans are warmed through. Stir in lime juice and zest. Season to taste with salt and pepper, if needed.
- Remove potatoes from the oven, slice down the middle and mash a few times. Top with bean mixture, cheese, avocado, cilantro and salsa/sour cream, if using. Serve immediately.