Description
Delicious taco filling nestled inside tender sweet potatoes, perfect for a comforting yet nutritious weeknight dinner.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 pound lean ground beef or turkey
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 1 cup diced tomatoes
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 avocado, diced
- 1/2 cup Greek yogurt or sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Start by preheating your oven to 400°F (200°C). While it’s heating up, wash and scrub the sweet potatoes thoroughly and poke a few holes in each potato with a fork.
- Place the sweet potatoes on a baking sheet and bake for about 45 minutes, until they’re tender.
- While the sweet potatoes cook, heat a large skillet over medium heat and add the ground beef or turkey. Brown it until fully cooked, breaking it into smaller pieces.
- Once the meat is cooked, stir in the taco seasoning, canned tomatoes, corn, and black beans. Cook for about 5-7 minutes.
- When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each potato in half lengthwise.
- Spoon the taco mixture into the sweet potato halves. Top with shredded cheese and return them to the oven for an additional 5-10 minutes.
- Once out of the oven, finish with diced avocado, Greek yogurt or sour cream, and fresh cilantro. Serve with lime wedges.
Notes
For a vegetarian option, use lentils or a plant-based meat alternative. To make it gluten-free, ensure that your taco seasoning is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 potato half
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg