Print

Taco Stuffed Sweet Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender roasted sweet potatoes filled with a smoky, savory mixture of black beans, corn, peppers, salsa, and taco seasonings. Fresh avocado, cilantro, lime, and cheese turn them into a colorful and satisfying vegetarian meal.

Ingredients

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil, divided
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1 cup salsa, plus more for serving
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar or Mexican-style cheese
  • 1 avocado, diced or sliced
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced
  • 2 tablespoons fresh lime juice
  • Sour cream or Greek yogurt, optional
  • Sliced jalapeños, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Scrub and dry the sweet potatoes. Pierce each potato several times with a fork and lightly rub the skins with some of the olive oil.
  3. Place the sweet potatoes on the prepared baking sheet and bake for 45–60 minutes, depending on their size, until the centers are tender and easily pierced with a fork.
  4. While the potatoes bake, heat the remaining olive oil in a skillet over medium heat. Add the onion and red bell pepper and cook until they begin to soften.
  5. Add the garlic and cook briefly until fragrant. Stir in the black beans, corn, taco seasoning, cumin, salsa, salt, and black pepper.
  6. Cook the filling for 5–7 minutes, stirring occasionally, until everything is hot and well combined. Taste and adjust the seasoning as needed.
  7. Carefully slice each baked sweet potato lengthwise without cutting completely through the bottom.
  8. Fluff the inside of each sweet potato with a fork and drizzle with fresh lime juice.
  9. Spoon the warm black bean filling generously into each sweet potato and sprinkle with shredded cheese.
  10. Top with avocado, cilantro, green onions, optional sour cream or Greek yogurt, optional jalapeños, and additional salsa. Serve warm.

Notes

  • Add cooked lentils, pinto beans, extra black beans, or taco-seasoned crumbled tofu for additional vegetarian protein.
  • Zucchini, mushrooms, spinach, diced tomatoes, or poblano peppers can be cooked with the onion and bell pepper for extra vegetables.
  • For a vegan version, omit the regular cheese and sour cream or replace them with dairy-free alternatives, avocado, or guacamole.
  • For extra heat, add cayenne pepper, diced jalapeños, hot salsa, or chipotle peppers. Use mild taco seasoning and salsa for a milder version.
  • For a fajita-inspired variation, use sautéed bell peppers, onions, black beans, lime, and plenty of fresh cilantro.
  • Store baked sweet potatoes and taco filling separately in airtight containers in the refrigerator for 3–4 days. Keep fresh toppings separate until serving.
  • Reheat sweet potatoes at 350°F (175°C) or in the microwave. Reheat the filling in a skillet or microwave before assembling.

Nutrition

Find it online: https://thefamilycooking.com/taco-stuffed-sweet-potatoes-2/