Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that’ll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn’t the only veggie in the mix—fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you’re craving everyone’s favorite handheld meal, and you can clean your crisper drawer out in the process. It’s a guaranteed hit that “accidentally” skips the meat and dairy, so keep it around for when you’re hosting folks with special diets (or when you want to try one yourself)!
More About This Recipe
- The inspiration for this meal came from you, our home cooks. We’ve heard your requests for more vegetarian options, and this recipe is Betty’s way of tweaking a meal everybody loves—tacos!—to make sure anybody can eat, no matter if they don’t need meat or need to avoid dairy. Whether you’re changing your own diet or cooking for someone else who has, there are more options like this available. Visit our Health and Diet page for vegan, vegetarian, low carb and even lower sodium recipes. And of course, we have plenty more recipes for people counting calories, too!
Southwest Stuffed Sweet Potatoes
- Prep Time 35 min
- Total 60 min
- Servings 4
- Ingredients 13
Ingredients
- 4 medium sweet potatoes (8 to 9 oz each)
- 1 medium avocado, pitted, peeled and diced
- 1 1/2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 medium poblano chile, seeded and chopped (about 1/2 cup)
- 1/2 cup chopped red or orange bell pepper
- 1/2 cup chopped grape tomatoes
- 1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
- 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 tablespoons water
Make With
Old El Paso
Instructions
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Step1Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
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Step2Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
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Step3In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
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Step4Split potatoes open; divide bean mixture among potatoes—they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
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Nutrition
280
Calories
9g
Total Fat
6g
Protein
44g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Potato
- Calories
- 280
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 500mg
- 21%
- Potassium
- 790mg
- 23%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 10g
- 40%
- Sugars
- 8g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 380%
- 380%
- Vitamin C
- 60%
- 60%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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