Taco Stuffed Sweet Potatoes
These vegan taco stuffed sweet potatoes are the perfect simple, healthy, and delicious weeknight recipe. This plant based recipe is made with affordable ingredients that you can find at any local grocery store. This Mexican Stuffed Sweet Potato Recipe is: vegan, gluten-free, oil-free, refined sugar-free, and whole foods plant based!
Equipment
Ingredients
- 4 large sweet potatoes
- 1 can black beans
- 2 cobs corn Can sub for a can of corn, or frozen (defrosted) corn
- 2 tomatoes
- 1 jalapeño
- 1 onion
- 4 cloves garlic
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 2 limes
- ⅔ cup guacamole of choice
- ¼ cup vegan yogurt
- cilantro
Instructions
- Begin by preheating your oven to 350. Poke holes in the sweet potatoes with a fork and bake for 40 minutes, or until soft throughout.
- While the sweet potatoes are baking, make the filling. Boil the corn if using fresh, or strain and rinse from the can and add to a large bowl along with the strained and rinsed black beans.
- Mince the garlic and jalapeños and add to the bowl. Dice the onions and tomatoes and add. Add the chili powder, cumin, and juice from the limes. Add cilantro to taste and toss.
- Once the sweet potatoes are done, cut pockets into them and spread a layer of guacamole on top. Add the filling mixture and top with additional cilantro and the plant based yogurt/sour cream. Serve and enjoy!
Tried this recipe?Let us know how it was!