These Loaded Black Bean Taco Sweet Potatoes are covered in seasoned black beans and corn and topped with cheese, sour cream, salsa, guacamole, cilantro, and a squeeze of lime.
I can almost taste the yumminess of these Loaded Black Bean Taco Sweet Potatoes through the pictures.
I’m not sure how honest I should be with you about how much I enjoyed this savory fall recipe.
But let’s just say I ate WAY more than my share.
I couldn’t help it, they are that amazing!
My love for anything topped with sour cream, salsa, and cilantro is already incredibly high, so it’s no surprise that I love this recipe.
But when you start with a roasted sweet potato, load it with a seasoned black bean and corn filling, and then add all the extra toppings, you know it’s going to be a winner!
I loved it so much I ate them 2-3 days in a row!
While Mexican food isn’t always good reheated, this recipe is one of the few delicious exceptions!
I couldn’t get enough of it!
Between this recipe and this Creamy Pumpkin Alfredo Fettuccine, I’m starting to fall more and more in love with savory fall recipes!
I can’t wait to make this loaded sweet potato dinner recipe, again and again, this fall!
Loaded Black Bean Taco Sweet Potatoes
These Loaded Black Bean Taco Sweet Potatoes are covered in seasoned black beans and corn and topped with cheese, sour cream, salsa, guacamole, cilantro, and a squeeze of lime.
Ingredients
- 4 Medium Sweet Potatoes *(1)
- 1–2 Tablespoons Extra Virgin Olive Oil
Filling
- 2 Tablespoons Extra Virgin Olive Oil
- 1/3 Cup Sweet Onion, diced
- 1/8 Teaspoon Salt
- 1 Dash Sugar
- 2 Large Garlic Cloves, minced
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Black Pepper
- 1 Cup Corn, fresh or frozen/defrosted
- 1 Can Black Beans, rinsed & drained
Toppings
- Cheese, queso fresco or fiesta blend
- Cilantro, chopped
- Sour
- Salsa
- Diced Avocado or Guacamole
- Lime, sliced
Instructions
- First, preheat your oven to 400 degrees Fahrenheit. Scrub clean the sweet potatoes and cut them in half lengthwise.
- Brush olive oil on all sides of the halved sweet potatoes and then place them flesh down on a baking sheet (no parchment or foil needed).
- Bake for 30-35 minutes or until a fork easily punctures the sweet potato. *(2)
- While the sweet potatoes are baking, prepare your toppings, and cook the filling.
- In a large pan drizzle 2 tablespoons olive oil and add the 1/3 cup diced onion, 1/8 teaspoon salt, and 1 dash sugar. Cook for 2-3 minutes until the onion begins to look translucent.
- Then stir in the minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper. Cook for an additional 1-2 minutes.
- Next, add 1 cup corn and 1 can of black beans. Cook for 5 minutes. Set to the side.
- Plate the cooked sweet potatoes flesh side up and top with your black bean and corn filling.
- Add your favorite toppings and enjoy!
Notes
- The size of your sweet potatoes will affect the amount of filling needed for each half of the sweet potato. Smaller sweet potatoes mean more filling for each, while larger ones mean a lighter filling for each sweet potato.
- Baking time will depend on the size of the sweet potatoes.
I hope you enjoy your Loaded Black Bean Taco Sweet Potatoes
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make these Loaded Black Bean Taco Sweet Potatoes, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious fall dinner and so that I can share your image on my stories!
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What is your favorite savory fall dinner recipe?
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With love, Giusti
In his name the nations will put their hope.
Matthew 12:21 NIV
