All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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 ¼" strips.
Peel and halve shallot. Cut into ¼" dice.
Drain black beans.
Core tomato and cut into ¼" dice.
Stem jalapeño, seed, remove ribs, and cut into ¼" 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 ½ cup water. Stir occasionally until water has evaporated, 3-5 minutes.
Season with ¼ tsp. salt.
Remove from burner.
Finish the Sweet Potatoes
Cut sweet potatoes lengthwise ¾ of the way through, leaving ¼ 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!
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