Taco-Stuffed Sweet Potatoes

with white cheddar and black beans

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
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.

In Your Box (serves 2)

  • 28 oz. Sweet Potatoes
  • 2 Small Corn Tortillas
  • 1 Shallot
  • 15½ oz. Black Beans
  • 1 Roma Tomato
  • 1 Jalapeño Pepper
  • ¼ oz. Cilantro
  • Info
    1 Tbsp. Taco Seasoning
  • Info
    2 oz. Shredded White Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    839
  • Carbohydrates
    111g
  • Fat
    35g
  • Protein
    17g
  • Sodium
    1677mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Microwave
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Microwave the Sweet Potatoes
    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.

  • Step 2 - Prepare the Ingredients
    2

    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).

  • Step 3 - Fry the Tortilla Strips
    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.

  • Step 4 - Cook the Beans
    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 ½ cup water. Stir occasionally until water has evaporated, 3-5 minutes. Season with ¼ tsp. salt. Remove from burner.

  • Step 5 - Finish the Sweet Potatoes
    5

    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!