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Taco Stuffed Sweet Potatoes

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Flavorful, veggie‑packed taco‑style sweet potatoes that are easy, healthy, and gluten‑free.

Ingredients

Scale
  • 4 medium sweet potatoes, washed
  • 1 lb ground meat (chicken, turkey or beef)
  • 2 tbsp avocado or olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • Sea salt & black pepper to taste
  • 1 cup salsa (medium, mild or spicy)
  • ⅔ cup black beans
  • ½ cup shredded zucchini (about 1 small zucchini)
  • ½ cup shredded cheddar cheese

Instructions

  1. Pierce each potato with a fork, then either microwave (~3 min per side) or bake at 425 °F until tender (~45 min).
  2. Meanwhile, heat oil and garlic in a pan; sauté until fragrant (~2 min).
  3. Add meat; cook until browned, then stir in cumin, paprika, oregano, chili powder, salt & pepper.
  4. Mix in salsa, black beans, and zucchini; cook 5 min. Remove from heat.
  5. Slice potatoes lengthwise; scoop out some flesh, mash with cumin & oil, and return it into skins.
  6. Fill with taco meat mixture and top with cheddar.
  7. Broil 6–8 min until cheese melts and browns. Serve warm, optionally with guacamole, salsa, or sour cream.

Notes

  • Store leftovers in the fridge for up to 5 days; reheat in microwave or oven.
  • Roast potatoes and prep meat ahead to save time.
  • Swap ground meat: beef, turkey, or chicken all work well.
  • Omit zucchini if desired, or add other veggies like corn or black beans.

Nutrition

Keywords: taco, sweet potato, gluten-free, stuffed potato, Mexican, one‑pot, healthy

Find it online: https://zesticook.com/taco-stuffed-sweet-potatoes/