Taco Stuffed Sweet Potatoes
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Taco Stuffed Sweet Potatoes
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These Taco Stuffed Sweet Potatoes are a filling twist on taco night, stuffed with peppers, onions, black beans, corn, and cheese. Ready in 30 minutes, these make a hearty, easy vegetarian dinner for any night!
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Ingredients
- 4 sweet potato large
- 2 tablespoons olive oil
- 1 yellow onion diced, small
- 1 bell pepper diced, small green
- 2 garlic minced, large cloves
- 1 jalapeño seeded and minced (optional, small
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned
- ½ cup water
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- ½ teaspoon paprika sweet
- 1 cup cheddar cheese shredded
- Garnishes all optional and to taste: pickled red onions, sliced avocado, guacamole, chopped tomato, sliced green onion, salsa, sour cream, chopped cilantro, taco sauce, fresh lime juice
Instructions
- Preheat oven to 400° F.
- Wash and dry each sweet potato. Poke each one a few times with a fork and then microwave them for 4 minutes, flipping them halfway through. When the potatoes are soft, place them on a baking sheet and slice the centers open with a sharp knife.
- Heat a medium skillet over medium-high heat and add the olive oil. When the oil is hot, add the onion and green pepper and saute until they are tender, about 4 minutes.
- Add the garlic and jalapeno and saute for an additional minute.
- Next add the black beans and corn. Mix to combine.
- Add the water, chili powder, onion powder, garlic powder, cumin, and paprika. Stir to combine and simmer over medium heat until all of the water has been evaporated, about 5 minutes. Season with salt and pepper, to taste.
- Remove the skillet from the heat. Fill each sweet potato with the vegetable mixture. Top with cheddar cheese and bake for 8-10 minutes or until the cheese is warm and melted.
- Serve the potatoes immediately, topped with your favorite garnishes.
Notes
- Store any leftover potatoes in an airtight container in the fridge for up to 3 days.
Nutrition Information
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Serving
1
Calories
569kcal
(28%)
Carbohydrates
71g
(24%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
30mg
(10%)
Sodium
429mg
(18%)
Fiber
17g
(68%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 569kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 30mg | 10% |
| Sodium | 429mg | 18% |
| Fiber | 17g | 68% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
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