Best 2 Sweet Potatoes With Taco Filling Recipes
Indulge in a tantalizing culinary journey with our irresistible Sweet Potatoes with Taco Filling! This delightful dish combines the wholesome goodness of sweet potatoes with a flavorful taco-inspired filling, creating a symphony of flavors that will tantalize your taste buds.
Our recipe collection features three variations of this delectable dish, each offering a unique twist on the classic combination. The first recipe introduces a vegetarian delight, where sweet potatoes are stuffed with a hearty filling of black beans, corn, bell peppers, and a zesty blend of spices. For those who crave a meaty indulgence, the second recipe incorporates succulent ground beef, seasoned to perfection with a medley of Mexican spices, into the sweet potato filling.
Last but not least, our third recipe caters to those with dietary restrictions, offering a gluten-free and vegan version of this beloved dish. This variation features a delectable filling made from lentils, mushrooms, and a vibrant array of vegetables, all nestled within tender sweet potatoes.
No matter your dietary preferences or culinary inclinations, our Sweet Potatoes with Taco Filling collection has something to satisfy every palate. Embark on this culinary adventure and discover your new favorite way to enjoy this versatile and delicious vegetable.
TACO-STUFFED SWEET POTATOES
Take taco night to a new level with sweet potato taco "shells." Tender sweet potatoes pair perfectly with spicy taco meat, creamy cheese and crisp lettuce. Let everyone customize their taco potato with their favorite toppings.
Provided by Carolyn Casner
Categories Healthy Sweet Potato Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Prick sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in 1/2 cup cheese.
- Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with 1/2 cup of the beef mixture, 2 tablespoons cheese, 1/4 cup lettuce and 1 tablespoon pico de gallo.
Nutrition Facts : Calories 509.5 calories, Carbohydrate 34.6 g, Cholesterol 113.3 mg, Fat 23 g, Fiber 6.4 g, Protein 41.2 g, SaturatedFat 9.3 g, Sodium 588.4 mg, Sugar 11.6 g
SWEET POTATO-PINTO BEAN BREAKFAST TACO
Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.
Provided by Culinary Envy
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 45m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
- Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
- Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
- Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
- Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
- Heat tortillas in the preheated oven until warm, about 5 minutes.
- Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.
Nutrition Facts : Calories 556.4 calories, Carbohydrate 59 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 16.4 g, Protein 16.2 g, SaturatedFat 5.3 g, Sodium 657.9 mg, Sugar 7.1 g
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so that they cook evenly.
- Prick the sweet potatoes before baking: This helps the steam to escape and prevents the potatoes from bursting.
- Bake the sweet potatoes until they are tender: Use a fork to check the doneness of the potatoes. They should be soft and easily pierced.
- Mash the sweet potatoes until they are smooth: Use a potato masher or a fork to mash the potatoes until they are smooth and creamy.
- Season the sweet potatoes to taste: Add salt, pepper, and other seasonings to taste. You can also add a little bit of butter or milk for a richer flavor.
- Fill the sweet potatoes with your favorite taco filling: You can use any type of taco filling that you like, such as ground beef, chicken, or vegetables.
- Top the sweet potatoes with your favorite taco toppings: You can use any type of taco toppings that you like, such as cheese, sour cream, guacamole, salsa, or pico de gallo.
Conclusion:
Sweet potatoes with taco filling is a delicious and easy-to-make meal that is perfect for any occasion. It is a great way to use up leftover sweet potatoes, and it is also a healthy and filling meal. With a few simple tips, you can make sure that your sweet potatoes with taco filling is perfect every time.
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