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In the ever-evolving world of culinary delights, the Sweet Potato Taco Skins emerge as a vibrant and nutritious alternative to the traditional taco. This inventive dish puts a twist on the classic by utilizing sweet potatoes as a base, creating a satisfying and health-conscious option for those seeking to indulge without the guilt. The natural sweetness of the potatoes pairs remarkably well with a medley of savory ingredients, making for a dish that is not only delicious but also brimming with nutrients.

Baked Sweet Potato Taco Skins

Discover the delicious and nutritious Sweet Potato Taco Skins, a perfect twist on traditional tacos! Made with hearty sweet potatoes, black beans, and corn, this vibrant dish is packed with vitamins, fiber, and flavor. Simple to prepare and fully customizable to suit your dietary needs, these taco skins are a guilt-free indulgence. With their earthy spices and fresh toppings, they make a satisfying meal that everyone will love. Try them today for a wholesome dining experience!
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Ingredients
  

2 medium sweet potatoes

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup cooked black beans (rinsed and drained)

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced bell peppers (any color)

1 cup cherry tomatoes, halved

½ cup red onion, finely chopped

1 avocado, diced

½ cup shredded cheddar cheese (or vegan cheese for a dairy-free option)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the sweet potatoes: Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Rub them with a little olive oil, then place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 40-45 minutes, or until they are tender and a fork easily pierces through.

      Make the taco filling: While the sweet potatoes are baking, heat a skillet over medium heat. Add a splash of olive oil and sauté the red onion and bell peppers for 3-4 minutes until they start to soften.

        Add beans and corn: Stir in the black beans and corn, then season the mixture with cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.

          Combine with tomatoes: Remove the skillet from the heat and gently fold in the halved cherry tomatoes. Set aside.

            Assemble the taco skins: Once the sweet potatoes are cooked and cool enough to handle, carefully slice them in half lengthwise. Scoop out a small amount of the flesh to create a boat-like shape for the filling. You can reserve the sweet potato flesh for another use (like mashed sweet potatoes).

              Fill the skins: Spoon the black bean and corn mixture into each sweet potato half. Top with cheese (if using), and then place the filled sweet potato skins back on the baking sheet.

                Bake again: Return the filled sweet potato skins to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                  Serve: Remove from the oven and top with diced avocado and fresh cilantro. Serve with lime wedges for squeezing over the top.

                    Enjoy your delicious Baked Sweet Potato Taco Skins!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4