Black Bean Taco Stuffed Sweet Potatoes

These Mexican stuffed sweet potatoes are probably one of my favorite dinners ever. It’s vegan, healthy, fresh and ready in under an hour. It’s such a simple meal, but it packs a ton of flavor.
It’s basically a taco or burrito bowl, but instead of layering the ingredients over rice, you plop them into a baked sweet potato. And it makes a very satisfying meal, it’s pretty healthy and it’s all homemade.

Black Bean Taco Stuffed Sweet Potatoes

Ingredients
  • 4 Sweet Potatoes
  • 15 oz. Can Black Beans drained and rinsed
  • 1 cup Frozen Corn
  • 1 stalk Green Onion chopped
  • 1 Lime sliced into four wedges

Salsa:
  • 4 Roma Tomatoes
  • 1/2 Red Onion
  • 1/4 cup Cilantro divided
  • 2 Limes
  • Salt and Pepper to taste

Instructions
  • Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes, or until soft throughout. While the potatoes are baking, prepare the stuffing.
  • Prepare the Salsa: Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add 3 tbsp. of cilantro to the bowl, set the rest aside for later. Squeeze lime juice into the bowl. Season to taste with salt and pepper. Mix until thoroughly combined. Set aside.
  • Prepare the Guacamole. Scoop avocado into a separate medium bowl. Mash well, then add onion powder, garlic powder and 1/3 of the homemade salsa. Add salt and pepper. Mix well, set aside.