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To truly appreciate the flavors and health benefits of Taco-Stuffed Sweet Potatoes, it's essential to understand the main ingredients that make this dish so special.

Taco-Stuffed Sweet Potatoes with Black Beans

Discover a delicious and nutritious meal with Taco-Stuffed Sweet Potatoes, a healthy twist on traditional tacos. Combining the natural sweetness of baked sweet potatoes and a savory taco filling, this dish is perfect for busy weeknights or casual gatherings. Packed with fiber, vitamins, and protein, it satisfies your cravings without sacrificing flavor. Dive into this easy recipe to learn about its ingredients, preparation steps, and health benefits, and make this delightful dish a staple in your kitchen. Perfect for any occasion!
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1/2 cup diced red onion

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash and scrub the sweet potatoes under cold water. Pat them dry and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper.

      Bake the sweet potatoes in the preheated oven for 45-60 minutes, or until they are tender and easily pierced with a fork.

        While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat.

          Add the cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the skillet, and stir to combine. Cook for about 1 minute until fragrant.

            Add the black beans, corn, diced tomatoes, and red onion to the skillet. Stir well and cook for 5-7 minutes, allowing the mixture to heat through and the flavors to meld together. Taste and adjust seasoning as needed.

              Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly. Carefully slice each sweet potato lengthwise without cutting all the way through, creating a pocket.

                Use a fork to slightly mash the insides of the sweet potatoes. Spoon the black bean mixture generously into each sweet potato.

                  Top each taco-stuffed sweet potato with diced avocado and sprinkle with fresh cilantro.

                    Serve with lime wedges on the side for an extra burst of flavor.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings