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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 | www.delishknowledge.com

Taco Stuffed Sweet Potatoes

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings/potatoes 1x
  • Category: dinner, main, healthy, entree
  • Cuisine: vegetarian, glutenfree

Description

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. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings/potatoes 1x
  • Category: dinner, main, healthy, entree
  • Cuisine: vegetarian, glutenfree
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings/potatoes 1x
  • Category: dinner, main, healthy, entree
  • Cuisine: vegetarian, glutenfree
Scale

Ingredients

  • 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 

Instructions

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 

Notes

To my dairy-free friends. These are awesome when covered in my spicy taco cheese sauce. Recipe here

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