Vegan Mexican Stuffed Sweet Potatoes

Step 1

Preheat oven to 400 degrees Fahrenheit.  Poke holes all over the sweet potatoes using a fork.  Coat the sweet potatoes with 1 tablespoon of olive oil using a silicone brush.  Make sure all sides of all four potatoes are generously covered in oil.  Sprinkle each sweet potato generously with salt.  Place the sweet potatoes directly on a baking sheet.  Bake in the preheated oven for 50-55 minutes until a knife easily can pierce through the thickest part of the thickest sweet potato.

Step 2

While the potatoes are baking, in a large skillet warm 2 tablespoons of olive oil over medium heat.  Add the onion and a pinch of salt and saute for 7 minutes.  Add the garlic and jalapeno and cook over low heat for another 3 minutes.  Add the chopped tomatoes and cook another 5 minutes until they start to break down.

Step 3

Add tomato paste, taco seasoning and black beans.  Saute another 3-5 minutes until everything is well combined and looks saucy.  Remove from heat and stir in the cilantro, green onions and fresh lime juice.  Set aside.

Step 4

When the sweet potatoes are done cooking, halve each of them lengthwise.  Use a fork to mash the inside of the sweet potato to create a well in the center.  Place each sweet potato on a plate.  Top each half of the sweet potatoes with the black bean tomato mixture (in the center well).  Garnish with more cilantro and green onions if desired.

Step 5

More serving suggestions: vegan sour cream, sliced avocado, homemade guacamole, and/or jalapeno chimichurri sauce.

Step 6

Enjoy immediately while hot with a fork and knife.  The sweet potato skin should be nicely seasoned and crunchy and is edible.