Baked stuffed potatoes with beans

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 589, total fat 29 G., saturated fats 7 G., proteins 29 G., carbohydrates 58 G., fiber 15 G., cholesterol 96 mg, sodium 952 mg, sugar 16 G.

A tasty and healthy sweet potato serves as a taco "container" instead of traditional tortillas. At the same time, the dish resembles stuffed potatoes. Regardless, it's very filling, rich in protein and fiber. It looks impressive and is even suitable for a holiday table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 large sweet potatoes, baked in the oven or microwave until tender
1 tbsp. vegetable oil
450 g of ground turkey
1 can (250g) canned black beans, rinsed
1 tbsp. corn kernels
3/4 cup canned salsa
2 tbsp. taco seasoning
1 avocado, diced
1/4 cup sour cream or natural Greek yogurt
1 green onion, finely chopped
Chopped fresh cilantro for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, ground turkey, black beans, corn, salsa sauce, Avocado, cilantro, taco seasoning

Cooking the dish according to the recipe:

Cut the baked sweet potato in half and mash the flesh with a fork to create small indentations in each half. Set aside.
Heat oil in a large skillet over medium-high heat. Add ground turkey and cook, stirring, until browned, about 8 minutes. Add black beans, corn, salsa, and taco seasoning and cook, stirring, until heated through, 3 to 4 minutes. Remove the skillet from the heat.

Spoon the filling into the center of each sweet potato half. Top with avocado, a dollop of sour cream, some green onions, and cilantro. Serve immediately or refrigerate, covered, for up to 3 days.

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