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Tacos have long been a beloved staple in many cuisines, celebrated for their vibrant flavors and versatility. In recent years, sweet potatoes have gained popularity for their nutritional benefits and delicious taste. Combining these two favorites, Taco-Stuffed Sweet Potatoes offer a unique twist that brings together the best of both worlds. This dish is not just a feast for the senses; it's also a health-conscious choice that is vegetarian-friendly and easy to prepare, making it an ideal option for families and busy individuals alike.

Taco-Stuffed Sweet Potatoes with Black Beans

Discover the delicious fusion of flavors with Taco-Stuffed Sweet Potatoes! This unique dish combines the vibrant taste of tacos with the wholesome goodness of sweet potatoes, making it a nutritious and vegetarian-friendly option. Packed with essential vitamins and minerals, these stuffed potatoes are not only satisfying but also easy to prepare, perfect for busy weeknights or family meals. Enjoy the hearty, flavorful filling and explore endless topping possibilities for a delightful dining experience!
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1/2 cup diced red onion

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure an even bake for your sweet potatoes.

    Prepare the Sweet Potatoes: Thoroughly wash and scrub the sweet potatoes under cold running water. Pat them dry with a paper towel, then pierce each potato several times with a fork to allow steam to escape during baking. Arrange the sweet potatoes on a baking sheet lined with parchment paper.

      Bake the Sweet Potatoes: Transfer the baking sheet to the preheated oven and bake the sweet potatoes for 45-60 minutes. They are ready when tender and easily pierced with a fork. To check for doneness, you can insert a fork into the thickest part of the potato.

        Sauté the Taco Mixture: While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Once hot, add the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Stir the spices for about 1 minute, allowing them to become fragrant.

          Combine the Filling: Add the rinsed black beans, corn, diced tomatoes, and diced red onion to the skillet. Stir the mixture well and let it cook for 5-7 minutes, allowing the ingredients to heat through and the flavors to develop. Taste the filling and adjust the seasoning with more salt or pepper if desired.

            Prepare the Sweet Potatoes: Once baked, remove the sweet potatoes from the oven and allow them to cool for a few minutes. Carefully slice each sweet potato lengthwise down the center, ensuring you don’t cut all the way through—you're creating a pocket to hold the filling.

              Mash and Stuff: Gently use a fork to mash the insides of the sweet potatoes. Then, generously spoon the flavorful black bean mixture into each sweet potato pocket, packing it in nicely.

                Top and Garnish: Finish by topping each taco-stuffed sweet potato with diced avocado and a sprinkle of freshly chopped cilantro for a burst of freshness.

                  Serve: Present your taco-stuffed sweet potatoes on a platter, offering lime wedges on the side for guests to squeeze over their servings for an extra zing of flavor.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                      - Presentation Tips: Serve the stuffed sweet potatoes on colorful plates garnished with extra cilantro and lime wedges for a vibrant pop, inviting everyone to dig in!