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Black Bean Taco Stuffed Sweet Potatoes

Savory Black Bean Taco Stuffed Sweet Potatoes You’ll Love

Black Bean Taco Stuffed Sweet Potatoes is a nourishing meal that combines sweet potatoes and protein-packed black beans, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Best for achieving a tender, creamy texture.
For the Filling
  • 1 can Black Beans Drain and rinse for added protein and fiber.
  • 1 cup Corn Use frozen corn for a sweet crunch; canned corn works well when drained.
  • 2 Green Onion Offers a mild onion flavor as a bright garnish.
For the Salsa
  • 2 medium Roma Tomatoes Fresh tomatoes add juiciness and zing to your homemade salsa.
  • 1/2 medium Red Onion Provides sharpness; yellow onion can be substituted if needed.
  • 1/4 cup Cilantro Gives your salsa a fresh herbal note; reserve some for garnish.
  • 1 medium Lime Squeeze lime juice for acidity; serve wedges on the side.
  • 1 to taste Salt Essential for enhancing the flavors.
  • 1 to taste Pepper Essential for enhancing the flavors.
For the Guacamole
  • 1 medium Avocado Serves as the base for the guacamole.
  • 1/2 teaspoon Onion Powder Adds depth of flavor; can be adjusted to taste.
  • 1/2 teaspoon Garlic Powder Enhances the flavor profile; use as desired.

Equipment

  • Oven
  • mixing bowl
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Wash the sweet potatoes thoroughly, pierce with a fork, and bake for about 50 minutes.
  2. Chop Roma tomatoes and red onion; combine with cilantro and lime juice in a bowl, adding salt and pepper to taste. Set aside.
  3. Mash avocado in a bowl, mix in garlic powder and onion powder, then fold in some prepared salsa.
  4. Heat corn in the microwave and combine with rinsed black beans and half of the remaining salsa; season with salt and pepper.
  5. After baking, slice sweet potatoes and mash insides. Stuff with black bean mixture and top with salsa and guacamole.
  6. Serve with lime wedges on the side.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 62gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 450mgPotassium: 900mgFiber: 10gSugar: 3gVitamin A: 12000IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for longer storage. Reheat in the microwave or oven.

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