Description
A healthy dinner recipe that uses sweet potato skins as the taco shell! Both vegan and gluten-free friendly!
Ingredients
Units
Scale
- 2 medium sweet potatoes
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 1/4 cup chopped green onion
- 1/2 sliced avocado,
- 2 tablespoons salsa
- 1/4 cup chopped tomatoes
- any other desired toppings
Instructions
- 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 into a small saucepan, leaving enough to keep skin in tact. Set potato skins aside.
- In the small saucepan combine sweet potato, black beans, cumin, chili powder, and lime juice over medium heat until heated through ~ about 5 minutes. Alternatively, heat in a microwave-safe bowl for 1-2 minutes, or until warmed.
- Transfer sweet potato mixture into sweet potato skins.
- Top with avocado, green onion, salsa, chopped tomato, and/or any other desired toppings and serve.
Notes
* nutrition facts are estimated
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 152
- Sugar: 4
- Sodium: 72
- Fat: 4
- Saturated Fat: 0
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 7
- Protein: 5
- Cholesterol: 0
Keywords: sweet potato, taco, vegan, gluten free, vegetarian