TACO STUFFED SWEET POTATOES
These vegetarian Taco Stuffed Sweet Potatoes are a whole meal! Taco seasoned pinto beans and salsa stuffed into a tender baked sweet potato!
Taco Stuffed Sweet Potatoes
Brandie @ The Country Cook
can pinto beans,
drained and rinsed
packet taco seasoning
taco toppings of your choice,
sour cream, salsa, guacamole, queso fresco, crema, diced tomatoes, sliced jalapenos, fresh lime
Preheat the oven to 400°F. Pierce the skin of the potatoes all over with a fork.
Place them on a baking sheet and place into the oven until cooked through. Depending on the size of the potato this can take 60-90 minutes.
You know the potatoes are done when pierced with a fork or butter knife there is no resistance.
While the potatoes are baking, place the beans, taco seasoning, salsa, and cilantro in a medium-sized skillet or small sauce pan. Bring to a simmer and simmer for 2 minutes until warmed through.
To prepare: Cut the potatoes in half lengthwise and fluff the insides of the potatoes with a fork.
Top with the pinto bean mixture and your favorite taco toppings. I like to top them with sour cream, more salsa, cilantro, guacamole, and queso fresco.
If you want to 'beef' up this dish, just use cooked and crumbled ground beef or ground turkey instead of the pinto beans. Or add it in together with the beans.
MAKING SWEET POTATOES IN AN AIR FRYER:
Sweet potatoes can easily be made in the air fryer. Pierce sweet potatoes several times with a small knife or fork.
Drizzle olive oil over clean sweet potatoes and rub into potatoes with your hands to coat.
Place sweet potatoes in air fryer basket (leaving room in between the sweet potatoes.)
Cook at 390F degrees for 40-50 minutes (depending on the size of your sweet potatoes), flipping over halfway through cooking.
MAKING SWEET POTATOES IN THE MICROWAVE:
To cook the potatoes in the microwave, place the pierced and scrubbed potatoes onto a microwave-safe plate.
Microwave 5 minutes, turn and microwave another 5 minutes.
If the potatoes are not cooked through, continue to cook in 45-second intervals.
You know the potatoes are done when pierced with a fork or butter knife there is no resistance. Continue on with the rest of the recipe as is.
Recipe courtesy of www.thecountrycook.net