Make these Vegan Black Bean Taco Stuffed Sweet Potatoes for a satisfying Mexican dish that's healthy, fresh and amazingly flavorful.
Ingredients
4 Sweet Potatoes
15 oz. Can Black Beans drained and rinsed
1 cup Frozen Corn
1 stalk Green Onion chopped
1 Lime sliced into four wedges
Salsa:
4 Roma Tomatoes
1/2 Red Onion
1/4 cup Cilantro divided
2 Limes
Salt and Pepper to taste
Guacamole:
2 Avocado
1/3 of Homemade Salsa
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
Instructions
Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes, or until soft throughout. While the potatoes are baking, prepare the stuffing.
Prepare the Salsa: Dice the tomatoes and red onion, transfer to a medium bowl. Chop cilantro, then add 3 tbsp. of cilantro to the bowl, set the rest aside for later. Squeeze lime juice into the bowl. Season to taste with salt and pepper. Mix until thoroughly combined. Set aside.
Prepare the Guacamole. Scoop avocado into a separate medium bowl. Mash well, then add onion powder, garlic powder and 1/3 of the homemade salsa. Add salt and pepper. Mix well, set aside.
