For starters, we are not trying to claim that this recipe somehow mimics a hard shell crunchy meat taco with all the fillings. That would be crazy. What we are claiming, is that this recipe is a healthy veggie-based lunch or dinner option that’s it’s own completely other levelof taco.
With simple and clean ingredients, you can make these filling and nutrient rich stuffed tacos made right in the skin of a sweet potato. Which, yes, by the way…you can totally eat.
I’m personally a huge fan of Mexican food, and like to make healthy versions of it often to indulge my cravings. So I was surprised at how easy this recipe was, with so little steps to accomplish it. It took about 15 minutes beginning to end for two (very filling) servings! How often does that happen?
If you’ve given up grains and you’re looking for a way to indulge in your Mexican food cravings, then THIS is exactly the recipe you need!
Vegan or plant-based? You better believe this is completely free of animal byproducts and ready for you to devour!
Love all the foods? Yeah, you’ll like this one too (did I mention it only takes 15 minutes?!?!).
2 medium sweet potatoes
1 cup canned black beans, drained
1 tsp cumin
1 tsp chili powder
1 tsp lime juice
1/4 cup chopped green onion
Tomatoes, lettuce, avocado, hot sauce, dairy-free sour cream, salsa and other toppings of choice
Medium stovetop skillet
Wash your sweet potatoes, and gently pierce all over with a fork.
Wrap them individually in a damp paper towel and microwave until cooked through (about 4-5 minutes each)
Carefully remove from the microwave, and unwrap from paper towel.
Cut the top 1/3 of the sweet potato off with a sharp knife, and scoop out the insides of the sweet potatoes leaving the shells in tact. Put the potato flesh straight into your stovetop skillet.
Combine your sweet potato flesh, black beans, cumin, chili powder and lime juice in your stovetop skillet and cook over a medium-high heat until warmed throughout (about 5 minutes).
Carefully scoop the potato/bean mixture into your sweet potato skins.
Top with desired toppings, and serve!
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
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