TACO TATERS
Prep Time: 25 min
Cook Time: 8-45 min
No tortillas needed when you can pile your favorite taco-night toppings into a sweet potato instead! Southwest-seasoned black beans make this a great meatless main hearty and delicious meal.
INGREDIENTS
4 sweet potatoes
1 tablespoon olive oil
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups cooked black beans, drained
1 cup no salt added canned corn
1 tablespoon low sodium tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 tablespoon fresh lime juice
1/2 cup vegan cheese or low fat mozzarella
1 tomato, diced
2 green onions, chopped
½ cup chopped fresh cilantro
2 cups beyond meat crumbles
DIRECTIONS
Preheat oven to 400°F (200°C).
Poke each sweet potato in several places with a knife and wrap in aluminum foil, place onto a baking sheet.
Bake in preheated oven until tender, 45 to 60 minutes. Let cool.
While the sweet potatoes are baking, heat oil in a pan over medium. Sauté red bell pepper and garlic in hot oil until softened, 3 to 4 minutes.
Stir black beans, corn, cumin, paprika, chili powder, and lime juice with the pepper and garlic and continue cooking for about 15 minutes.
Split each cooled sweet potato lengthwise. Remove some of the potato, leaving 3/4 of the potato.
Stir removed sweet potato into the black bean mixture; spoon into the sweet potato boats. Sprinkle vegan cheese shreds over the stuffed potatoes.
Put back into the oven and bake until the cheese melts, 5 to 10 minutes.
Top sweet potatoes with tomatoes, scallions, and cilantro if you like and Dig in!
MARCROS
Servings: 4
Calories: 329 cal (1 whole potato)
Carbohydrates: 59.4g
Protein: 12g
Fat: 7g
Sodium: 160mg
Fiber: 3g
Sugar: 4g