Black Bean Taco Stuffed Sweet Potatoes

Make these Vegan Black Bean Taco Stuffed Sweet Potatoes for a satisfying Mexican dish that's healthy, fresh and amazingly flavorful.

Black Bean Taco Stuffed Sweet Potatoes

  1. 4 Sweet Potatoes
  2. 15 oz. Can Black Beans drained and rinsed
  3. 1 cup Frozen Corn
  4. 1 stalk Green Onion chopped
  5. 1 Lime sliced into four wedges

  1. 4 Roma Tomatoes
  2. 1/2 Red Onion
  3. 1/4 cup Cilantro divided
  4. 2 Limes
  5. Salt and Pepper to taste

  1. 2 Avocado
  2. 1/3 of Homemade Salsa
  3. 1/4 tsp. Onion Powder
  4. 1/4 tsp. Garlic Powder

  • 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.