Mexican Taco Stuffed Sweet Potatoes

Anything Mexico, is Always a Good Idea.

If you want to take your texmex and taco game to a whole new level, you better stuff those sweet potatoes with Mexican texmex filling y’all! The sweetness from the sweet potato suits so well together with the spiciness from the Mexican food, and you can basically fill your sweet potato with whatever ingredient you like - just as you do with your taco.

THE INGREDIENTS:

The ingredients are actually rather simple, and as I mentioned in the beginning of the post you can actually fill the sweet potato with your favorite taco toppings. However, this recipe is completely vegan and that is what I recommend you all to pick too. Let the vegetables, beans, herbs and spices give the dish flavor and don’t add meat. Let this dish be colorful, fresh, natural and just delicious in this way. You get the main proteins from the kidney beans and the satisfaction from… well, everything in general.

You will need: sweet potato, tomato, bell pepper of optional color, sweet corn, red onion, kidney beans, avocado, parsley or cilantro, lime juice, vegan Turkish yoghurt (can be excluded), optional taco sauce, salt and black pepper.

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THIS RECIPE IS:

• Vegan

• Colorful

• Simple to make

• A new, fun way to eat Mexican Food

• A nice balance of sweet and spicy

• Suitable for both kids and adults

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Mexican Stuffed Sweet Potatoes

2 potatoes/ 2 servings

INGREDIENTS:

2 sweet potatoes

250 g of rinsed boiled kidney beans

1 tomato

1/2 bell pepper of optional color

1/2 red onion

80 g of sweet corn

3 tbsp mild, medium or hot taco sauce

Salt & Black Pepper

1/2 tbsp lime juice

a half hand of cilantro (or parsley)

1 avocado

HOW TO MAKE:

• Heat oven to 200 degrees C (400 F) and line a baking sheet with parchment paper.

• Using a fork, poke small holes in the sweet potatoes. Place the potatoes on the sheet and bake them in the oven for approx 50’, until soft in the middle.

• Meanwhile, rinse off the boiled kidney beans in cold water and cut the tomatoes, pepper and onion into small cubes. Place everything in a bowl.

• Add corn, taco sauce, lime juice, salt and black pepper and cilantro (or parsley) and combine everything together. Taste and add more salt if necessary.

• When the potatoes are done, fill the potatoes with the stuffing, garnish with sliced avocado and just a little bit of vegan yoghurt if you want to.

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