Up your vegan dining experience with irresistible vegan taco stuffed sweet potatoes. This satisfying meal idea is easy to make at home.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings (Adjustable): 2
Calories: 327kcal
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Ingredients
1large sweet potatowashed and patted dry
2tablespoonsolive oil
½cupblack beansdrained and rinsed
½cupcanned corn drained
¼cupgreen onionschopped
½teaspoonchili powder
1teaspoonminced garlic
½teaspooncumin
¼teaspoonpaprika
1tablespoonlime juiceabout half a lime
2tablespoonscilantrochopped
saltto taste
Instructions
Preheat the oven to 400°F, and poke holes in the sweet potato with the tines of a fork.
Drizzle the sweet potato with olive oil, and place into a baking dish.
Bake for 45-50 minutes, until fork tender.
Let the sweet potato cool until it is cool enough to handle.
Slice the sweet potato in half lengthwise, and scoop out the inside, leaving a small amount of flesh around the edges.
Stir together the black beans, corn, green onions, chili powder, garlic, cumin, paprika, lime juice, cilantro and salt to taste in a mixing bowl.
Spoon the filling into the sweet potato halves and serve.
Notes
It's essential to select a sweet potato that is on the larger size. This ensures that the filling will fit inside both halves.The cooking time sweet potatoes varies based on the size and thickness. Larger or thicker sweet potatoes will naturally require more time in the oven than smaller or thinner ones. It's important to adjust your cooking time accordingly.