Black Bean Taco Stuffed Sweet Potatoes

A nutritious and colorful meal featuring sweet potatoes stuffed with black beans, corn, fresh vegetables, and topped with guacamole and salsa.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 Sweet Potatoes Firm and smooth for best texture.
15 oz Black Beans (canned, drained, and rinsed) Provides protein and fiber.
1 cup Corn (frozen) Adds sweetness and texture.
1 stalk Green Onion (chopped)
4 Lime (sliced into four wedges) For serving.
4 Roma Tomatoes Freshly chopped for salsa.
½ Red Onion Chopped for salsa.
¼ cup Cilantro (divided) Use half for salsa and half for guacamole.
2 Limes For lime juice in salsa and guacamole.
to taste Salt and Pepper For seasoning.
2 Avocados For guacamole.
⅓ cup Homemade Salsa For topping.
¼ tsp Onion Powder For guacamole.
¼ tsp Garlic Powder For guacamole.

Method

Preparation

Preheat the oven to 400°F (200°C). Wash the sweet potatoes and poke a few holes with a fork. Bake them for about 45 minutes or until they are soft.
While the sweet potatoes are baking, chop the tomatoes, red onion, and half of the cilantro. Mix them together in a bowl with lime juice, salt, and pepper to taste.
Mash the avocados in a bowl. Add chopped cilantro, lime juice, onion powder, garlic powder, and pinch of salt. Mix until smooth.

Assembly

Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
Add black beans and corn, then top with salsa, guacamole, green onion, and the remaining cilantro.
Serve with lime wedges on the side.

Notes

You can add a dollop of sour cream or Greek yogurt if desired. Sweet potatoes are perfect for meal prep and leftovers can be stored in the refrigerator for up to 4 days.