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

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
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

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!