Introduction

Taco Stuffed Sweet Potatoes are a simple, hearty meal that combines the natural sweetness of baked sweet potatoes with a flavorful black bean taco filling. This dish is perfect for a quick weeknight dinner or a satisfying vegetarian option that everyone will enjoy.

A baked sweet potato with a rough brown skin is cut open and filled with dark brown beans mixed with melted shredded cheese that is white and yellow, creating a textured layer just inside the potato. On top of the beans is a layer of bright green, thinly sliced avocado pieces fanned out smoothly. A dollop of white sour cream sits on the avocado, and a few fresh green cilantro leaves are scattered over the sour cream and plate. The dish is placed on a round white plate set on a white marbled textured surface, with a blurry glass of water in the background. Photo taken with an iphone --ar 4:5 --v 7

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 canned
1 tablespoon tomato paste
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 lime, zest and juice
1 cup shredded cheddar cheese
1 avocado, thinly sliced
1/4 cup chopped cilantro
Salsa and sour cream, for topping (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Prick the sweet potatoes several times with a fork, then bake them on a baking sheet until tender, about 45 to 70 minutes depending on their size. Check at 45 minutes and add time as needed.
Step 2: When the potatoes have about 15 minutes left, prepare the bean filling. Heat olive oil over medium heat in a medium saucepan. Add the chopped onion and cook until softened and translucent, about 5 to 7 minutes.
Step 3: Stir in minced garlic, chili powder, cumin, cayenne, and tomato paste, cooking for another minute. Add the black beans and cook until heated through. Remove from heat and mix in lime zest and juice. Season with salt and pepper to taste.
Step 4: Remove the sweet potatoes from the oven and slice each one lengthwise. Gently mash the insides a few times to create space for the filling.
Step 5: Spoon the black bean mixture over the sweet potatoes. Top with shredded cheddar cheese, sliced avocado, chopped cilantro, and, if desired, salsa or sour cream. Serve immediately.

Tips & Variations

For extra protein, add cooked ground turkey or beef to the bean mixture.
Try swapping black beans for pinto or kidney beans for a different flavor.
If you prefer a smoother texture, mash some of the sweet potato flesh into the beans before stuffing.
Add a squeeze of fresh lime on top before serving for an extra burst of brightness.
Use pepper jack cheese instead of cheddar for a little spicy kick.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding fresh toppings after reheating to maintain their texture.

How to Serve

A baked sweet potato with four visible layers sits on a white plate over a white marbled surface. The bottom layer is the whole sweet potato with a rough, wrinkled orange-brown skin. The inside is soft and orange but mostly covered by the next layers. The second layer is a heap of dark brown cooked black beans filling the sweet potato cavity. The third layer is a light sprinkle of shredded cheese in white and yellow colors on top of the beans. The fourth layer consists of a few fresh green cilantro leaves and thin slices of avocado arranged neatly. A dollop of white sour cream sits on the very top. There are scattered cilantro leaves around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the sweet potatoes in the microwave instead of the oven?

Yes, you can microwave them to save time. Prick the potatoes, place on a microwave-safe plate, and cook on high for about 8-12 minutes, turning halfway through. Keep in mind that the texture may be softer and less caramelized than oven-baked potatoes.

Is this recipe suitable for vegans?

To make it vegan, omit the cheddar cheese or replace it with a plant-based cheese alternative. Also, skip the sour cream or use a vegan substitute. The rest of the ingredients are naturally vegan-friendly.