Meal Kit
Taco-Stuffed Sweet Potatoes
with white cheddar and black beans
Prep & Cook Time: 30-40 min.
Cook Within: 7 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Milk, Wheat
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 28 oz. Sweet Potatoes
- 15½ oz. Black Beans
- 1 Roma Tomato
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2 oz. Shredded White Cheddar Cheese
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2 oz. Sour Cream
- 1 Shallot
- 1 Jalapeño Pepper
- 2 Small Corn Tortillas
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1 Tbsp. Taco Seasoning
- ¼ oz. Cilantro
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.
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Nutrition (per serving)
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Calories900
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Carbohydrates122g
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Fat35g
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Protein23g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 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. -
2 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). -
3 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. -
4 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. -
5 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!
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