Healthy Taco Stuffed Potatoes
Roasted sweet potatoes filled with flavorful seasoned taco meat and fresh toppings. A nutritious, colorful dinner that’s both hearty and easy to prepare.
Equipment
- 1 oven
- 1 skillet
- 1 fork
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lb lean ground turkey or beef
- 1 teaspoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- ½ cup canned black beans rinsed
- ½ cup corn kernels
- ¼ cup tomato sauce or salsa
- Diced avocado
- Greek yogurt or sour cream
- Chopped cilantro
- Shredded lettuce
- Lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and rub them with olive oil, salt, and pepper.
- Bake sweet potatoes for 40 to 45 minutes until tender.
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Sauté diced onion for 3 minutes until softened.
- Add minced garlic and cook for 30 seconds.
- Add ground meat and cook until browned.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
- Mix in black beans, corn, and tomato sauce or salsa, then simmer for 5 minutes.
- Slice open baked sweet potatoes and fluff the insides with a fork.
- Spoon the taco filling into each sweet potato.
- Top with diced avocado, Greek yogurt or sour cream, chopped cilantro, shredded lettuce, and lime wedges.
- Serve warm with extra salsa on the side.
Notes
- For a vegetarian version, substitute meat with lentils or extra beans.
- Add quinoa for additional protein.
- Spice it up with jalapeños or hot sauce.
- Store taco filling separately and refrigerate for up to 4 days.
- For crispy skin, broil potatoes for 3 minutes after baking.