TACO STUFFED SWEET POTATOES

These vegetarian Taco Stuffed Sweet Potatoes are a whole meal! Taco seasoned pinto beans and salsa stuffed into a tender baked sweet potato!

TACO STUFFED SWEET POTATOES

I have been trying to figure out more ways to incorporate sweet potatoes into my diet. They’re a great source of fiber and antioxidants! Plus, sometimes you just don’t want a heavy, over-indulgent meal. This recipe for taco stuffed sweet potatoes is an entire meal and it’s so easy to make!

TIPS FOR MAKING THIS VEGETARIAN MEAL:

  • This dish is nice and light since we use beans instead of meat. However, if you want to ‘beef’ it up, just use cooked and crumbled ground beef or ground turkey instead of the pinto beans. Or add it in together with the beans.
  • Russet potatoes can be substituted for sweet potatoes.

MAKING SWEET POTATOES IN AN AIR FRYER

  • Sweet potatoes can easily be made in the air fryer. Pierce sweet potatoes several times with a small knife or fork.
  • Drizzle olive oil over clean sweet potatoes and rub into potatoes with your hands to coat.
  • Place sweet potatoes in air fryer basket (leaving room in between the sweet potatoes.)
  • Cook at 390F degrees for 40-50 minutes (depending on the size of your sweet potatoes), flipping over halfway through cooking.

Sweet Potatoes filled with beans, shown on a blue plate with glasses of water in the background

MAKING SWEET POTATOES IN THE MICROWAVE:

  • To cook the potatoes in the microwave, place the pierced and scrubbed potatoes onto a microwave-safe plate.
  • Microwave 5 minutes, turn and microwave another 5 minutes.
  • If the potatoes are not cooked through, continue to cook in 45-second intervals.
  • You know the potatoes are done when pierced with a fork or butter knife there is no resistance. Continue on with the rest of the recipe as is.

Vegetarian Taco Stuffed Sweet Potatoes recipe from The Country Cook, sweet potato shown on a blue plate with slices of lime on the sides

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
sweet potatoes
canned pinto beans
TACO SEASONING
salsa
fresh cilantro
taco toppings of your choicesweet potatoes, pinto beans, taco seasoning, salsa, fresh cilantro, sour cream, guacamole, queso fresco, tomatoes, jalapeno, fresh lime

HOW TO MAKE TACO STUFFED SWEET POTATOES

Preheat the oven to 400°F. Pierce the skin of the potatoes all over with a fork. Place them on a baking sheet and place into the oven until cooked through. Depending on the size of the potato this can take 60-90 minutes. You know the potatoes are done when pierced with a fork or butter knife there is no resistance. 

While the potatoes are baking, place the beans, taco seasoning, salsa, and cilantro in a medium-sized skillet.canned pinto beans, salsa, taco seasoning and fresh cilantro in a medium skilletBring to a simmer and simmer for 2 minutes until warmed through. simmered taco seasoned pinto beans in a stainless steel, medium sized skilletTo prepare: Cut the potatoes in half lengthwise and fluff the insides of the potatoes with a fork.fully cooked sweet potato sliced down the middle, placed on a blue circle plateTop with the pinto bean mixture. taco seasoned pinto bean mixture added inside cooked sweet potato on a blue plateThen top with your favorite taco toppings. I like to top them with sour cream, more salsa, cilantro, guacamole, queso fresco, diced tomatoes and sliced jalapeños!closeup shot of toppings on baked sweet potato

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Vegetarian Taco Stuffed Sweet Potatoes recipe

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TACO STUFFED SWEET POTATOES

These vegetarian Taco Stuffed Sweet Potatoes are a whole meal! Taco seasoned pinto beans and salsa stuffed into a tender baked sweet potato!
Course Main Course
Cuisine American
Keyword Taco Stuffed Sweet Potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 338kcal

Ingredients

  • 2 large sweet potatoes, scrubbed clean
  • 1 (15.5 oz) can pinto beans, drained and rinsed
  • 1 (1 oz) packet taco seasoning
  • 1/2 cup salsa
  • 2 tbsp fresh cilantro, finely chopped
  • taco toppings of your choice, sour cream, salsa, guacamole, queso fresco, crema, diced tomatoes, sliced jalapenos, fresh lime

Instructions

  • Preheat the oven to 400°F. Pierce the skin of the potatoes all over with a fork.
  • Place them on a baking sheet and place into the oven until cooked through. Depending on the size of the potato this can take 60-90 minutes.
  • You know the potatoes are done when pierced with a fork or butter knife there is no resistance. 
  • While the potatoes are baking, place the beans, taco seasoning, salsa, and cilantro in a medium-sized skillet or small sauce pan. Bring to a simmer and simmer for 2 minutes until warmed through. 
  • To prepare: Cut the potatoes in half lengthwise and fluff the insides of the potatoes with a fork.
  • Top with the pinto bean mixture and your favorite taco toppings. I like to top them with sour cream, more salsa, cilantro, guacamole, and queso fresco.

Notes

  • If you want to ‘beef’ up this dish, just use cooked and crumbled ground beef or ground turkey instead of the pinto beans. Or add it in together with the beans.

MAKING SWEET POTATOES IN AN AIR FRYER:

  • Sweet potatoes can easily be made in the air fryer. Pierce sweet potatoes several times with a small knife or fork.
  • Drizzle olive oil over clean sweet potatoes and rub into potatoes with your hands to coat.
  • Place sweet potatoes in air fryer basket (leaving room in between the sweet potatoes.)
  • Cook at 390F degrees for 40-50 minutes (depending on the size of your sweet potatoes), flipping over halfway through cooking.

MAKING SWEET POTATOES IN THE MICROWAVE:

  • To cook the potatoes in the microwave, place the pierced and scrubbed potatoes onto a microwave-safe plate.
  • Microwave 5 minutes, turn and microwave another 5 minutes.
  • If the potatoes are not cooked through, continue to cook in 45-second intervals.
  • You know the potatoes are done when pierced with a fork or butter knife there is no resistance. Continue on with the rest of the recipe as is.

Nutrition

Calories: 338kcal | Carbohydrates: 81g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1790mg | Potassium: 1331mg | Fiber: 14g | Sugar: 19g | Vitamin A: 49905IU | Vitamin C: 16mg | Calcium: 122mg | Iron: 3mg

 

The post TACO STUFFED SWEET POTATOES appeared first on The Country Cook.