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Southwest Stuffed Sweet Potatoes
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Prep Time:
35 minutes
Total Time:
1 hour
Replace tortilla with sweet potato. Top with black beans, cilantro-lime guacamole, tomatoes, onions, poblanos, and Old El Paso™ taco seasoning. A satisfying, flavorful, and vegetarian-friendly twist on tacos that can be made ahead. Great for hosting guests with dietary restrictions.
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
Instructions:
  • Preheat the oven to 425°F. Poke sweet potatoes all over with a fork and arrange them on a 15x10x1-inch baking pan. Bake for 40 to 50 minutes until the sweet potatoes are easily pierced in the center with a fork.
  • In a small bowl, combine avocado, 1/2 teaspoon lime juice, 1 tablespoon cilantro, and 1/8 teaspoon salt. Mash with a fork until chunky. Cover and refrigerate until serving.
  • Heat oil in a 10-inch nonstick skillet over medium heat. Add onion, poblano chile, bell pepper, and tomatoes. Cook for 5 to 6 minutes until tomatoes are soft and vegetables are crisp-tender. Stir in beans, taco seasoning mix, remaining salt, lime juice, and water. Cook and stir for 3 to 4 minutes until heated through and slightly thickened.
  • Cut open the potatoes. Fill them generously with the bean mixture. Top with the avocado mixture and sprinkle with the remaining tablespoon of cilantro.

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