Tortilla-less Sweet Potato Tacos

Sweet Potato Taco

So my hubs is going slow carb this month which means I had to get a little creative when I wanted some Mexican food. I had recently seen a recipe for Black Bean and Sweet Potato Tacos on my friends website but was trying to recreate without using the corn tortilla. Instead, I came up with the idea of using the sweet potato as the “taco shell” and putting the filling on the inside. It’s not a taco you’ll be eating with your hands but it was delicious nonetheless!

Tortilla-less Sweet Potato Tacos
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2-4 small or medium sized sweet potatoes, rinsed and ends cut off
  • Pinch of salt
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1-2 bell peppers, diced (color is your choice)
  • 1 cup corn
  • Approximately 2 cups beans of choice, wither homemade or canned
  • 1 package taco seasoning (I prefer Trader Joes as it is all natural)
  • Any additional favorite taco toppings: cabbage, avocado, salsa, cheese, etc.
Instructions
  1. Preheat oven to 400. Bake sweet potatoes until tender, approximately 30-40 minutes. Remove from oven and let cool until you can handle. (This can be done ahead of time)
  2. Slice potato lengthwise and scoop out the center leaving about ¼ in of the potato on the skin. (You can save the extra potato for something else if you’d like)! Increase the heat of the oven to 450. Brush or rub grapeseed oil (or another high smoke point oil) over both sides of the potato skins. Sprinkle with salt. Place on a baking rack or in a roasting pan. Cook for 7-10 minutes on each side, until browned and slightly crispy.
  3. Meanwhile, heat olive oil in a pan and add onions, cooking until fragrant. Add bell peppers and corn and cook until peppers begin to soften. Add taco seasoning and beans and saute until cooked through.
  4. Place sweet potato “taco shells” on a plate, fill with vegetable mixture and top with you favorite taco toppings.

 

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