Take the traditional "Taco Tuesday" for a spin with these gf, df, vegan Southwest Sweet Potatoes! The sweet potato acts like a "shell", and you can fill it with all of your favorite southwest-inspired ingredients and flavors! I love to top mine with a dollop of fresh guacamole!
Southwest Sweet Potatoes
Total estimated time: 50 minutes
Ingredients
4 sweet potatoes
2 tbsp olive oil
1 red pepper, diced
1 yellow onion, diced
2 garlic cloves, minced
Fajita or southwest seasoning (You can use a premade mix if you already have it and it’s detox- friendly, i.e., no sugar, soy, gluten, or mysterious “natural flavors.” If you’d like to do your own seasoning, try a mixture of salt, pepper, garlic, cayenne, cumin, paprika, onion, chili pepper, etc. “Tajin” is brand I like, and it’s simple, detox-friendly ingredients)
Salt & pepper
2 can black beans
2 limes, halved
Extra-virgin olive oil
Handful of chopped cilantro
Directions:
Preheat oven to 400 degrees
Rinse sweet potatoes, perforate the skin with a fork, and bake them for about 40 minutes in 1⁄4 inch of water in a pan or stone, covered with foil.
Heat olive oil in a pan over medium heat. Cook chopped veggies until tender and season to taste with fajita seasoning.
Once veggies are soft, remove the pan from heat.
Rinse and drain black beans. Add them to the pan with the veggies.
Remove sweet potatoes from the oven after 40 minutes (or when they’re soft all the way through). Slice each potato lengthwise, scoop out the middle so there is a thin layer remaining with the skin.
Place sweet potato flesh in the pan with black beans and veggies. Add lime juice and stir or mash it together until it is thoroughly heated. Salt and pepper the mixture to taste.
Fill each potato skin with cooked mixture. Garnish with olive oil drizzle, lime juice, cilantro, and salt & pepper to taste.
Let me know how you enjoy these!
Katie