These Mexican stuffed sweet potatoes are presumably one of my preferred suppers ever. It's vegetarian, sound, crisp and prepared in less than 60 minutes. It's such a basic dinner, however it packs a huge amount of flavor.
It's essentially a taco or burrito bowl, yet as opposed to layering the fixings over rice, you thud them into a prepared sweet potato. Furthermore, it makes a fantastic supper, it's really solid and it's everything natively constructed.
My preferred thing about these stuffed sweet potatoes is that it is so natural to make! It calls for making your very own salsa and guacamole, however it's still overly speedy since we're taking an alternate way with our guacamole by utilizing the natively constructed salsa to enhance it up. In the event that you need, attempt this progressively customary natively constructed blender guacamole.
Also, in addition, this is all event while the sweet potatoes heat, so when your potatoes are done, your stuffing will be arranged and prepared to go.
Make these Vegan Black Bean Taco Stuffed Sweet Potatoes for a fantastic Mexican dish that is solid, crisp and incredibly delightful.
Ingredients
4 Sweet Potatoes
15 oz. Can Black Beans drained and rinsed
1 cup Frozen Corn
1 stalk Green Onion chopped
1 Lime sliced into four wedges
Salsa:
4 Roma Tomatoes
1/2 Red Onion
1/4 cup Cilantro divided
2 Limes
Salt and Pepper to taste
Guacamole:
2 Avocado
1/3 of Homemade Salsa
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
Instructions
Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes, or until soft throughout. While the potatoes are baking, prepare the stuffing.
Prepare the Salsa: Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add 3 tbsp. of cilantro to the bowl, set the rest aside for later. Squeeze lime juice into the bowl. Season to taste with salt and pepper. Mix until thoroughly combined. Set aside.
Prepare the Guacamole. Scoop avocado into a separate medium bowl. Mash well, then add onion powder, garlic powder and 1/3 of the homemade salsa. Add salt and pepper. Mix well, set aside.
In a separate microwave safe bowl, heat frozen corn in the microwave for about 2 minutes. Remove from microwave, then add in black beans and 1/2 of the remaining salsa mixture. Season with salt and pepper. Mix well, set aside.
Remove potatoes from oven and let sit until just cool enough to handle. Slice potatoes in half, stopping about 1/2 way through so the bottom portion of the potato is still in tact (this will keep things from getting too messy and make the potato itself a sort of bowl to hold the stuffing without falling apart). Mash the center of each potato with a fork.
Stuff baked sweet potato with black bean mixture, followed by salsa, then guacamole. Top with green onions and remaining cilantro. Serve with a lime wedge on the side.
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