Taco Stuffed Sweet Potatoes
These easy and comforting stuffed sweet potatoes combine a black bean and corn tavo filling with roasted sweet potatoes.
Equipment
- 1 large skillet
- 1 oven safe baking dish
Ingredients
- 2 sweet potatoes large
- 2 tbsp olive oil
- 1/2 onion, diced
- 2-3 garlic cloves, sliced
- 1/2 jalapeno, diced
- 2 tbsp bell pepper, diced
- 1/2 cup tomatoes, diced
- 1/2 cup corn
- 1/2 cup black beans, drained and rinsed
- 1 tbsp taco seasoning
- 1/2 tbsp salt
- shredded cheese
- favorite toppings such as sour cream, cilantro, lime, and guacamole
Instructions
- Preheat your oven to 400 degrees.
- Wrap your sweet potatoes in foil and bake for 45-50 minutes or until they are fork tender. Allow them to cool.
- Heat a large skillet over medium heat with the olive oil.
- Add the onions, garlic, and jalapenos and sauté until tender.
- Add the tomatoes, corn, black beans, and seasonings and stir to combine. Allow to simmer for 5-7 minutes.
- Split the sweet potatoes down the middle. Transfer them to an oven safe baking dish.
- Divide the taco filling between the two potatoes. Top with shredded cheese.
- Bake the sweet potatoes for 15 minutes or until the cheese is melted.
- To serve, top with your favorite toppings. Enjoy!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!