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Taco Stuffed Sweet Potatoes
- 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.
- 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
- 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
- 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.
Notes
To my dairy-free friends. These are awesome when covered in my spicy taco cheese sauce. Recipe here.
Find it online: https://www.delishknowledge.com/taco-stuffed-sweet-potatoes/
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