Description
A quick and nutritious meal featuring sweet potatoes stuffed with a high-protein taco filling, perfect for a healthy lunch or dinner.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked black beans
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon taco seasoning
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Microwave the sweet potatoes for 5-7 minutes until tender.
- In a bowl, mix black beans, corn, diced tomatoes, and taco seasoning.
- Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork.
- Stuff the sweet potatoes with the bean mixture.
- Top with shredded cheese if desired and return to the oven for 2-3 minutes to melt the cheese.
- Garnish with fresh cilantro before serving.
Notes
- For a vegan option, omit the cheese or use a dairy-free alternative.
- Feel free to add other toppings like avocado or sour cream.
- This recipe can be easily doubled for meal prep.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Microwave and Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg