Taco Tuesday🌮 or Vegan sweet potatoes stuffed with black beans, guac, corn and salsa? I love both, but sweet potatoes really do hit the spot! Also if you guys want to make this a Paleo dish remove the corn and black beans! Substitute chicken in place of the corn and black beans! Cheers foodies! 🍾Happy Tuesday!
4 Sweet Potatoes
15 oz. Can Black Beans drained and rinsed
1 cup Corn
1 stalk Green Onion chopped
1 Lime sliced into four wedges
4 Roma Tomatoes
1/2 Red Onion
1/4 cup Cilantro divided
2 Limes
Salt and Pepper to taste
2 Avocado
1/3 of Homemade Salsa
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
Preheat oven to 450F. Pierce potatoes with a knife or fork in several different places. Bake for about 50 minutes. 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.
In a separate bowl add in black beans and corn and 1/2 of the remaining salsa mixture. Season with salt and pepper. Mix well, set aside.
Remove potatoes from oven. Slice potatoes in half, stopping about 1/2 way through so the bottom portion of the potato is still in tact. Mash the center of each potato with a fork.
Stuff baked sweet potato with black bean mixture, followed by salsa, then guacamole. Top with green onions and remaining cilantro. Serve with a lime wedge on the side.
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