Baked Sweet Potato Taco Skins

In recent years, the trend of healthy eating has inspired countless innovative recipes that not only satisfy cravings but also nourish the body. One such recipe that beautifully marries flavor and nutrition is Baked Sweet Potato Taco Skins. This delightful dish combines the earthy sweetness of baked sweet potatoes with a colorful filling of black beans, corn, and spices. Perfect for a casual dinner or a fun gathering, these taco skins are sure to impress both vegetarians and meat-lovers alike.

Discover the delicious world of Baked Sweet Potato Taco Skins, a healthy and flavorful alternative to traditional taco shells. These vibrant taco skins are made from baked sweet potatoes, filled with a hearty mixture of black beans, corn, and spices, making them a satisfying vegetarian option for any meal or party. Learn how to make this nutritious dish, packed with vitamins and flavor, perfect for impressing friends and family while enjoying a guilt-free treat.

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Ingredients

2 large sweet potatoes

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

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

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup diced tomatoes (fresh or canned)

1 avocado, diced

1/2 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Lime wedges, for serving

Optional toppings: sour cream, salsa, or hot sauce

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Sweet Potatoes: Scrub the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and bake for 40-45 minutes, or until soft and tender when pierced with a fork.

Prepare the Filling: While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the black beans, corn, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir to combine and cook for about 5-7 minutes, or until heated through. Remove from heat.

Assemble the Taco Skins: Once the sweet potatoes are done, let them cool slightly, then cut them in half lengthwise. Carefully scoop out a portion of the flesh to make space for the filling, leaving a small border to maintain the skin's integrity.

Fill the Skins: Spoon generous amounts of the black bean and corn mixture into the hollowed-out sweet potato halves. Top each with diced tomatoes, shredded cheese, and avocado.

Bake Again: Place the filled sweet potato skins back onto the baking sheet and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve: Remove from the oven and garnish with fresh cilantro. Serve with lime wedges and any additional toppings you desire, such as sour cream or salsa.

Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings