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In recent years, there has been a significant shift towards healthier eating habits, with many individuals incorporating more plant-based dishes into their diets. This trend is not just a passing fad; it reflects a growing awareness of the benefits of consuming whole, nutrient-dense foods. Among these, Baked Sweet Potato Taco Skins emerge as a standout option, offering a nutritious and delicious alternative to traditional tacos. These delectable bites combine the rich, sweet flavor of roasted sweet potatoes with a variety of toppings that create a perfect balance of textures and tastes, making them an ideal choice for anyone seeking a satisfying yet healthy meal.

Baked Sweet Potato Taco Skins

Discover a delicious twist on traditional tacos with Baked Sweet Potato Taco Skins! This healthy recipe combines the natural sweetness of roasted sweet potatoes with an array of toppings including black beans, avocado, and cherry tomatoes, creating a satisfying and nutritious meal. Ideal for casual dinners or meal prep, these gluten-free taco skins are packed with fiber and essential vitamins. Embrace healthy eating while enjoying comforting flavors with this innovative dish.
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

1/2 cup corn, frozen or canned

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, finely chopped

1/2 cup shredded cheddar cheese (or dairy-free cheese)

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 and dry the sweet potatoes, then pierce them with a fork several times. Rub them with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, or until they're tender when pierced with a fork.

      Make the Taco Filling: While the sweet potatoes are baking, in a medium bowl, mix black beans, corn, cherry tomatoes, diced avocado, and red onion. Season with chili powder, cumin, garlic powder, salt, and pepper. Toss gently to combine and set aside.

        Slice the Sweet Potatoes: Once the sweet potatoes are cooked and cool enough to handle, remove them from the oven. Cut each sweet potato in half lengthwise and carefully scoop out some of the flesh, leaving about 1/4 inch of sweet potato around the skin (you can reserve the scooped-out flesh for another use or mash it with some seasoning).

          Fill the Taco Skins: Preheat the oven to 350°F (175°C). Place the hollowed out sweet potato skins back on the baking sheet, cut side up. Fill each skin generously with the bean and vegetable mixture. Top with shredded cheese.

            Bake Again: Return the stuffed sweet potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

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