Vegan Taco Stuffed Sweet Potatoes
Up your vegan dining experience with irresistible vegan taco stuffed sweet potatoes. This satisfying meal idea is easy to make at home.
Servings (Adjustable):
Calories: 327kcal
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Ingredients
- 1 large sweet potato washed and patted dry
- 2 tablespoons olive oil
- ½ cup black beans drained and rinsed
- ½ cup canned corn drained
- ¼ cup green onions chopped
- ½ teaspoon chili powder
- 1 teaspoon minced garlic
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1 tablespoon lime juice about half a lime
- 2 tablespoons cilantro chopped
- salt to 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.
Nutrition
Calories: 327kcal | Carbohydrates: 44g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 75mg | Potassium: 693mg | Fiber: 9g | Sugar: 7g | Vitamin A: 16568IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 3mg
