Description
Taco stuffed sweet potatoes are a delightful twist on traditional tacos, combining the natural sweetness of baked sweet potatoes with savory taco flavors.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb (450 g) ground beef (or ground turkey)
- 1 can (15 oz or 425 g) black beans, rinsed and drained
- 1 cup (150 g) corn
- 1 packet (1 oz or 28 g) taco seasoning
- 1 cup (100 g) shredded cheese (Cheddar or Mexican blend)
- 1/2 cup (120 g) sour cream
- 1 avocado, diced
- Fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them with a fork.
- Rub the sweet potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes until tender.
- While the sweet potatoes are baking, heat a skillet over medium heat and cook the ground beef (or turkey) until browned. Drain excess fat.
- Add black beans, corn, and taco seasoning to the meat. Stir and cook for an additional 5 minutes.
- Remove the sweet potatoes from the oven, slice them open, and stuff with the taco filling. Top with shredded cheese.
- Return the stuffed sweet potatoes to the oven for 5-10 minutes to melt the cheese.
- Garnish with sour cream, diced avocado, and fresh cilantro before serving.
Notes
- Choose medium-sized sweet potatoes that are firm and blemish-free.
- Consider adding fresh ingredients like onions or bell peppers to the filling for extra flavor.
- For a vegetarian option, substitute meat with sautéed mushrooms, lentils, or quinoa.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Taco Stuffed Sweet Potatoes, Healthy Tacos, Vegetarian Tacos, Sweet Potato Recipes