Taco Stuffed Sweet Potatoes




INGREDIENTS
· 3 large sweet potatoes washed and scrubbed

· 3 tablespoons homemade taco seasoning plus 1 teaspoon

· olive oil

· salt and pepper

· 1 pound lean ground turkey or chicken

· 1 15 ounce can of black beans drained and rinsed

· your favorite taco toppings

Instructions
· Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

· Cut your sweet potatoes in half. Rub them with olive oil. Season with 1 teaspoon taco seasoning, salt and pepper. Bake for 50 minutes or until the potatoes are tender. Smaller sweet potatoes will take less time. 

· When the potatoes are almost done, heat a medium skillet over medium heat. Add a little olive oil or cooking spray. Add the ground meat, breaking it up as it cooks. Add in the taco seasoning. 

· When the meat is almost cooked through, stir in the beans to warm. 

· When the potatoes are done, gently mash the center of the potatoes to separate them. Then spoon the taco filling into them. Top with all of your favorite taco toppings!

Source : here

Comments

Post a Comment

Popular Posts

Broccoli and Mushroom Stir-Fry

Image
INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for
Read more

Green Tea Lime Pie Smoothie Bowl

Image
INGREDIENTS For the smoothie:  · 1/2 cup (125 mL) coconut water  · 1 cup fresh baby spinach  · 1 large frozen banana  · 1/4 cup avocado  · 2 teaspoons lime zest*  · 1 tablespoon plus 1 teaspoon (20 mL) fresh lime juice  · 2 to 3 ice cubes  · 2 teaspoons (10 mL) pure maple syrup, or to taste  · 1/2 teaspoon Matcha green tea powder  Topping ideas:  · Granola**  · Sliced banana and mango  · Melted coconut butter  · Large flake dried coconut  · Lime zest  · Hemp hearts Instructions · Add all the smoothie ingredients into a high speed blender and blend on high until smooth. Adjust sweetness if desired.  · Pour into a bowl and sprinkle on the toppings of your choice. Enjoy with a spoon! Source : here
Read more

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more