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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Wash sweet potatoes and poke a few times with a fork. Place on a baking sheet. Drizzle with oil and use your hands to make sure each potato is evenly coated in oil. Bake for 45-55 minutes or until potatoes are easily pierced with a fork. Set aside.
Step 3
While the potatoes bake, add the olive oil, onion, and pepper to a non-stick skillet over medium-high heat. Sauté until onions are translucent. Stir in the taco seasoning and garlic and sauté for 1 minute.
Step 4
Stir in the black beans, salsa, corn, and ~1/4 teaspoon sea salt. Cook for 2-3 minutes. Taste and add more salt if needed. Set aside.
Step 5
Add all of the avocado topping ingredients to a food processor and blend until smooth. I prefer a thick sauce that I can dollop on the potatoes, but you can add more water (1 tablespoon at a time) to make it thinner if you prefer.
Step 6
To assemble, cut potatoes in half lengthwise and use fork to fluff insides. Top with 1/4 black bean filling and add a dollop of avocado topping. Garnish with sliced jalapeños, chopped red onion, and cilantro if desired.
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