Taco Stuffed Sweet Potatoes

• Gluten free

• Meat

  • 1 Ground beef

• Produce

  • 1 Avocado, fresh
  • 1 Black beans and/or sauteed veggies
  • 1 Cilantro, fresh
  • 1 Jalapenos
  • 1 Lime, wedges
  • 1 Red or green onion
  • 1 Tomatoes
  • 1 Veggies, fresh or leftover roasted

• Condiments

  • 1 Guacamole
  • 1 Pico de gallo
  • 1 Salsa
  • 1 Salsa verde

• Baking & Spices

  • 1 Lentil veggie taco filling

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheddar or pepper jack cheese
  • 1 Sour cream or plain greek yogurt

• Deli

  • 1 Cabbage or slaw

Found on peasandcrayons.com

Description

Ingredients

• ground beef, chicken, or turkey seasoned your favorite way and browned in a skillet!
• Lentil Veggie Taco Filling ( recipe )
• black beans and/or sautéed veggies
• diced tomatoes
• shredded cheddar or pepper jack cheese
• sour cream or plain Greek yogurt
• fresh cilantro
• sliced jalapeños
• shredded cabbage or slaw
• chopped red or green onion
• fresh or leftover grilled/roasted/sautéed veggies
• fresh chopped or sliced avocado
• guacamole
• pico de gallo
• salsa verde
• salsa
• lime wedges, for a burst of citrus
• crumbled tortilla chips for crunch

Directions

• Pre-heat oven to 400 degrees F.
• Pierce your potatoes a few times with a fork and place on a foil lined baking sheet.
• For extra crispy skins, rub with oil and sprinkle with kosher salt.
• Bake 45-60 minutes until tender.
• Choose your protein option(s) from the above list and cook via preferred method or dive into your fridge for last nights leftovers and get ready to make magic!
• Once your potatoes are done baking, allow to cool slightly and slice vertically.
• Fill with your choice of taco filling of choice (see above for tasty options; I went with black beans and leftover taco meat this time around) and top with cheese.
• For melty cheese, pop the potatoes back in the oven for 5-10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!