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To create the ideal texture for your taco-stuffed sweet potatoes, it’s essential to focus on the baking process. Start by preheating your oven to 425°F (220°C). The key to achieving that perfect softness is to pierce the sweet potatoes several times with a fork. This allows steam to escape and ensures an even cook throughout.

Taco-Stuffed Sweet Potatoes with Black Beans

Discover the delicious world of taco-stuffed sweet potatoes, a satisfying vegetarian dish that combines the sweetness of sweet potatoes with the vibrant flavors of Mexican cuisine. Packed with protein-rich black beans, crunchy corn, and fresh tomatoes, this recipe is not only nutrient-dense but also customizable to suit your taste. Perfect for meal prep or entertaining, indulge in this comforting dish that marries health and taste in every bite. Enjoy guilt-free comfort food that's as colorful and appealing as it is delicious!
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup diced tomatoes (either canned or fresh)

1/2 cup diced red onion

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the sweet potatoes thoroughly under cold running water. Scrub them clean with a brush, then pat them dry with a paper towel. Using a fork, pierce each sweet potato several times to allow steam to escape. Arrange the sweet potatoes on a baking sheet lined with parchment paper for easy cleanup.

      Place the baking sheet in the preheated oven and bake the sweet potatoes for 45-60 minutes. They are ready when they are tender and a fork can easily pierce through.

        Meanwhile, in a large skillet, heat the olive oil over medium heat. Once hot, add the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, along with salt and pepper. Stir the spices continuously for about 1 minute until they become fragrant.

          Add the black beans, corn kernels, diced tomatoes, and red onion to the skillet. Stir everything together and cook for 5-7 minutes on medium heat, allowing the mixture to warm through and flavors to blend. Taste the mixture and adjust the seasoning with more salt and pepper, if desired.

            When the sweet potatoes have finished baking, remove them from the oven and let them cool for a few minutes. Carefully cut each sweet potato lengthwise, without slicing all the way through, to create a pocket for the filling.

              Using a fork, gently mash the insides of the sweet potatoes to create a fluffy base. Generously spoon the savory black bean mixture into each sweet potato pocket.

                Top each stuffed sweet potato with diced avocado and sprinkle with freshly chopped cilantro for a burst of color and flavor.

                  Serve the taco-stuffed sweet potatoes hot, with lime wedges on the side for an extra zing.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings

                      - Presentation Tips: For an enticing display, serve the taco-stuffed sweet potatoes on a colorful platter, garnished with lime wedges and additional cilantro. This makes for an inviting and vibrant meal that’s sure to impress!