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Vegetarian Taco-Stuffed Sweet Potatoes Recipe

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4 from 14 reviews

These Vegetarian Taco-Stuffed Sweet Potatoes are a delicious and wholesome meal combining the natural sweetness of baked sweet potatoes with a flavorful black bean taco filling, topped with a creamy avocado sauce and melted Mexican cheese blend. Perfect for a nutritious and satisfying dinner that’s easy to prepare and packed with vibrant flavors.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes

Black Bean Filling

  • 1 can black beans (drained and rinsed)
  • 1 cup fresh salsa
  • 1/2 cup water
  • 1 packet taco seasoning

Toppings and Sauce

  • 1/4 cup shredded cheese (Mexican blend)
  • 1 ripe avocado (peeled and pitted)
  • 1/4 cup low-fat sour cream
  • 3 tablespoons fresh cilantro (roughly chopped)
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon garlic powder

Instructions

  1. Baked Sweet Potato: Wash each sweet potato thoroughly and poke multiple holes in them using a fork to allow steam to escape during baking. Place the sweet potatoes on a baking sheet lined with parchment paper to prevent sticking.
  2. Bake Potatoes: Preheat your oven to 425°F (220°C). Bake the sweet potatoes for approximately 50 minutes or until they are soft and easily pierced with a fork. This slow roasting enhances their natural sweetness.
  3. Prepare Black Bean Filling: In a large skillet, combine the drained and rinsed black beans, fresh salsa, water, and taco seasoning. Cook over medium heat for about 6 minutes, stirring occasionally, until the mixture is warm and slightly thickened. Remove from heat and allow it to rest, which helps it thicken further.
  4. Make Avocado Sauce: In a food processor or blender, combine the ripe avocado, low-fat sour cream, chopped cilantro, fresh lime juice, and garlic powder. Blend until the sauce is smooth and creamy, perfect for drizzling over the stuffed potatoes.
  5. Assemble the Dish: Once the sweet potatoes are baked, use a knife to cut a slit along the top of each potato, carefully opening them up. Stuff each potato generously with the warm black bean mixture, sprinkle the shredded Mexican cheese blend on top, and finish with a drizzle of the creamy avocado sauce. Serve immediately for a hearty and flavorful meal.

Notes

  • You can substitute black beans with pinto or kidney beans if preferred.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative and replace sour cream with vegan sour cream.
  • Adjust the level of spiciness by choosing mild or spicy taco seasoning based on your taste.
  • This recipe can be prepared ahead by baking potatoes and making the filling in advance; assemble just before serving.
  • Leftover stuffed potatoes can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/vegetarian-taco-stuffed-sweet-potatoes-recipe/