All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You may be scratching your head with this one: A sweet potato stuffed with taco fillings? What? How? Why? Trust us, the results are amaze-potatoes. In fact, several of us have thought of striking out on our own with this idea, maybe selling these sweet taco-y taters from trucks, handing them out on every corner. We'd make a fortune, and we think you'll agree once you've eaten this treat down to the skin.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Microwave the Sweet Potatoes
Pierce sweet potatoes four to five times with a fork for ventilation.
Microwave potatoes until easily pierced with knife tip, 10-12 minutes. (Microwaves vary in power; begin checking doneness every minute after 9 minutes.)Alternatively, bake potatoes on a foil-lined baking sheet in a 450 degree oven until easily pierced with a knife, 45-60 minutes.While potatoes cook, prepare ingredients.
Prepare the Ingredients
Halve tortillas. Stack halves and cut into 1/4" strips.
Peel and halve shallot. Cut into 1/4" dice.Drain black beans.Core tomato and cut into 1/4" dice.Stem jalapeño, seed, remove ribs, and cut into 1/4" dice. Be sure to wash hands, utensils, and cutting board after working with jalapeño.Mince cilantro (no need to stem).
Fry the Tortilla Strips
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tortilla strips to hot pan. Stir constantly until crispy, 2-4 minutes.Remove to towel-lined plate.Reserve pan; no need to wipe clean.
Cook the Beans
Return pan used to fry tortilla strips to medium-high heat.
Add shallot to hot pan. Stir occasionally until softened, 3 minutes.Add beans and 1/2 cup water. Stir occasionally until water has evaporated, 3-5 minutes.Season with 1/4 tsp. salt.Remove from burner.
Finish the Sweet Potatoes
Cut sweet potatoes lengthwise 3/4 of the way through, leaving 1/4 bottom of potato intact.
Place on prepared baking sheet. Season with taco seasoning and a pinch of salt and pepper, and top with half the cheese (reserve remaining for garnish).Roast until cheese is melted, 3-5 minutes.Plate dish as pictured on front of card, garnishing with tomato, tortilla strips, jalapeño, cilantro, remaining cheese, and sour cream. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.