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

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

Greek Quinoa Bowls

Image
INGREDIENTS · 1 cup quinoa · 1.5 cups water · 1 cup chopped green bell pepper · 1 cup chopped red bell pepper · 1/3 cup crumbled feta cheese · 1/4 cup extra virgin olive oil · 2-3 TBSP apple cider vinegar · salt and pepper to taste · 1-2 TBSP fresh parsley Tasty Extras : · Hummus · Pita wedges · Olives · Fresh tomatoes · Sliced or chopped avocado · Lemon wedges Instructions · First rinse and drain your quinoa using a mesh strainer or sieve.  · Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!  · Next add your water, set burner to high, and bring to a boil.  · Once boiling, reduce heat to low and simmer, covered w
Read more

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