Turkey Taco Stuffed Sweet Potatoes with Black Beans
These Turkey Stuffed Sweet Potatoes with Black Beans are an easy weeknight meal you can meal prep in advance! Make the delicious filling in a skillet while the sweet potatoes roast in the oven, then stuff the potatoes, top them with cheese, and throw them back in the oven until the cheese is bubbly and melty.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoon extra virgin olive oil
- 1 lb lean ground turkey or ground chicken
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic or 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup your favorite salsa I use Siete brand's Mild Cosera Roja salsa
- 2 cups baby spinach
- ½ cup shredded Monterey jack cheese
- ½ cup fresh cilantro
- 1 lime, juice of
Instructions
- Preheat the oven to 425℉ (218°C) and line a baking sheet with parchment paper for easy clean-up. Prep the sweet potatoes by washing them and poking holes in them with a fork. Place the sweet potatoes on the baking sheet and roast in the preheated oven for 50-60 minutes, until they are easily pierced with a fork. Time will vary depending on the size of your potatoes and the oven. Turn down the oven heat to 350℉ (177°C).
- Dice the onion and pepper. Drain and rinse the can of black beans. Heat a large skillet over medium high heat and add olive oil. Once the oil is heated, lower to medium heat add diced onions and bell pepper. Saute until softened, about 4 minutes.
- Add the garlic until fragrant, about 30 seconds. Add ground turkey, spices, and salt & pepper. Break apart the ground turkey into small pieces with a wooden spoon or spatula. Brown ground turkey until cooked through, about 6-8 minutes.
- Add the salsa, black beans & spinach and stir until the spinach wilts, about 1-2 minutes.
- Remove from the heat and mix in the cilantro and squeeze lime juice.
- Slit each baked sweet potato in the center and scrape out some of the insides while still making sure the sweet potato skins stay intact. Distribute the filling evenly in the potatoes (about 1 heaping cup in each) and sprinkle the cheese on top. Bake for another 5-10 minutes or until the cheese is melted on top.
Video
Notes
Expert Tips
- Dice your bell pepper into uniform-sized pieces so they cook evenly.
- Use a salsa with good flavor and one that you like!
- If using canned beans, be sure to drain and rinse them before adding them to the skillet.
- Refrigerator - store in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
Nutrition
Serving: 1stuffed potatoCalories: 530kcalCarbohydrates: 55gProtein: 33gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 86mgSodium: 1542mgPotassium: 1775mgFiber: 15g
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