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Taco Stuffed Sweet Potatoes Recipe

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★★★★★

4.8 from 137 reviews

This Taco Stuffed Sweet Potatoes recipe offers a flavorful, nutritious twist on traditional tacos by stuffing tender baked sweet potatoes with a spicy black bean mixture, melted cheddar cheese, fresh avocado slices, cilantro, and optional salsa or sour cream toppings. Perfect as a wholesome, vegetarian main course that’s easy to prepare and packed with vibrant flavors.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes

Bean Filling

  • 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, zested and juiced

Toppings

  • 1 cup shredded cheddar cheese
  • 1 avocado, thinly sliced
  • 1/4 cup chopped cilantro
  • Salsa and/or sour cream, for topping (optional)

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (204°C). Prick each sweet potato a few times with a fork to allow steam to escape during baking. Place them on a baking sheet and bake until tender, about 45 to 70 minutes depending on their size. You can test doneness by inserting a fork; it should go in easily. Alternatively, microwaving is faster but may affect texture.
  2. Prepare the Bean Filling: With approximately 15 minutes of baking time remaining for the potatoes, heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent and tender, about 5 to 7 minutes.
  3. Add Garlic, Spices, and Beans: Stir in the minced garlic, chili powder, cumin, cayenne, tomato paste, black beans, and salt. Cook the mixture, stirring occasionally, until the beans are warmed through and the flavors meld, approximately 5 minutes.
  4. Finish the Bean Mixture: Remove the pan from heat and stir in the lime zest and juice. Taste the mixture and adjust seasoning with additional salt and pepper if desired.
  5. Assemble the Stuffed Potatoes: Once sweet potatoes are done, remove them from the oven and let cool slightly. Slice each potato down the middle lengthwise and gently mash the insides a few times to create space for filling.
  6. Top and Serve: Spoon the warm bean mixture evenly into each sweet potato. Sprinkle shredded cheddar cheese on top so it slightly melts from the residual heat. Garnish with thin slices of avocado and chopped cilantro. Add salsa and/or sour cream if desired, and serve immediately for a delicious and satisfying meal.

Notes

  • Microwaving sweet potatoes reduces cooking time but may alter texture compared to baking.
  • Adjust cayenne pepper quantity according to your spice preference.
  • For a vegan option, omit the cheddar cheese and substitute sour cream with a plant-based alternative.
  • Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Black beans can be substituted with pinto beans or kidney beans based on preference.

Keywords: taco stuffed sweet potatoes, baked sweet potatoes, black bean taco filling, vegetarian tacos, easy taco recipe, healthy stuffed potatoes

Find it online: https://thedishspot.com/taco-stuffed-sweet-potatoes-recipe/