Sweet Potato Taco Boats
Delicious and nutritious sweet potato taco boats are perfect for customizing with your favorite toppings, making them ideal for family dinners or gatherings.
Ingredients
For the Sweet Potato Base
- 4 medium sweet potatoes Wash and stab a few times with a fork before baking.
For the Filling
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced bell peppers (any color)
- 1 medium red onion, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 cup shredded cheese (cheddar or your favorite)
For Serving
- 1 medium avocado, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Baking the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and stab them a few times with a fork. Place them on a baking sheet.
- Bake the sweet potatoes for about 45-60 minutes, or until they are tender when pierced with a fork.
Preparing the Filling
- While the sweet potatoes bake, heat a large skillet over medium heat. Add a splash of oil and toss in the red onion and bell peppers. Cook until the vegetables soften, about 5-7 minutes.
- Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 3-4 minutes until everything is heated through.
Assembling the Taco Boats
- Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly.
- Cut each sweet potato in half lengthwise and scoop out a small amount of flesh to create room for the filling.
- Fill each sweet potato half with the bean and corn mixture. Top with cheese and return to the oven for about 5-10 minutes, or until the cheese melts.
- Remove the taco boats from the oven and top with diced avocado and fresh cilantro. Serve warm with lime wedges on the side.
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Notes
Store leftovers in airtight containers in the fridge for up to 3 days. For best results, reheat the filling and sweet potato halves separately. Add toppings like avocado just before serving to keep them fresh.