Baked Sweet Potato Tacos — A healthy dinner recipe that uses sweet potato skins as the taco shell! High in fiber, protein, and vegan-friendly!
Hey hey, it’s Monday! People say we Monday around! We’re too busy singin’ to….oh damn it’s Monday.
But that’s okay cuz we’re living in the moment now, right?!
I am surprised to say however that the weekend went by enjoyably slow. Saturday was spent gearing up for the Grace Potter concert at L.L Bean up in Freeport, FO FREE. Now I see where the town gets it’s name. 😉
While she put on an awesome show, and it was free so I can’t complain, here’s me complaining. I spent the majority of the time trying not to step on the army of infants present, jumping up and down to see over jolly green giants on hills, and singing. All at once. No easy task.
At least I got this really framable close up of Grace post show.
It’s funny to think that just about a year ago I was at her concert, one of which I actually paid for. Let’s make this date a yearly tradition, k?
Sunday started with a 2 mile run in the misty overcast ( my fav) followed by all the guitar playing and meal prepping. Starring these bad boyzz.
If you’ve seen any and/or all of my WIAW posts, then you’ve definitely seen a sweet potato slathering in nut butter and cinnamon. If you have to convert over to the nut butter on sweet tater side, then give a bite a dunk and be saved already. Praise Jesus!
While that love affair ain’t nevah gunna die, I feel the need to convert others to the eat the skin side of sweet potatoes too.
I feel like a lot of people take out the innards and leave the skin for Buffalo Bill (Silence of the Lambs anyone??) or like..the trash. Let me tell you somethin’ sugah. You’re tossing out some fine nutrient real estate right there.
Like most thin-skinned fruits and veg, a lot of the nutrients are snug as a bug in those skins. Especially that fiber that everyone’s telling you need in a powder form. Nuh uh. Eat. Dem. Skinzz.
Plus, they are a vehicle to shove more deliciousness as nut butters, and ^^ this ^^ bidness sans utensils where it counts. That’s your mouth just to clarify any confusion.
I had originally planned on calling these sweet potato skin tacos, but then I thought it sounds like you were eating sweet potato tacos made of skin, and that just sounded a little too Texas Chainsaw for me. *shudders*
Now that I’ve totally ruined your appetite and scarred your brain images for life, let’s eat!
- 2 medium sweet potatoes
- 1 cup black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ cup chopped green onion
- 1 teaspoon lime juice
- chopped tomatoes, sliced avocado, hot sauce, salsa, or any other desired toppings
- Wash potatoes and pierce with a fork.
- Wrap in a damp paper towel, and cook in microwave for 8-10 minutes, or until cooked through.
- Let cool slightly, cut each potato in half and scoop out flesh, leaving enough to keep skin in tact. Set aside.
- In a small saucepan combine sweet potato, black beans, cumin, chili powder, and lime juice over medium heat until heated through ~ about 5 minutes.
- Transfer sweet potato mixture into sweet potato skins.
- Top with desired toppings and serve.
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Make it a great day!
Do you eat the skin on most fruits and vegetables?
Hard or soft tacos? Team softie!