I’ve been making these Southwest Loaded Sweet Potatoes for years, and I just love the combination of flavors. Since transitioning to a vegan lifestyle over two years ago, I feel like my taste buds have changed so much; I just crave bright, bold flavors. Going Plant Based has also helped my husband and I open up to trying new foods and food combinations that we never would have before. (I’m so thankful for that!)
The black beans, corn, and avocado pair so perfectly with the flavor of the sweet potato. This recipe is one of our weekly go-to’s, so I hope you enjoy it as much as we do!
(Makes 2 Servings)
2 Large Sweet Potato
1/2 Cup Black Beans, Cooked
1/2 Cup Corn, Cooked
1/4 Cup Tablespoons Red Onion, Diced
1 Tomato, Chopped, or 2 Tabslepoons Salsa
8-12 Pickled Jalapeño Slices
1 Large Avocado
2 Tablespoons Salt Free Taco Seasoning
1/2 Tablespoon Fresh Cilantro
Lime Juice, to taste
Tabasco Jalapeño Hot Sauce, to taste
Preheat the oven to 400 degrees.
Poke each sweet potato a few times with a fork, and lay them on a baking sheet. Bake the sweet potatoes until tender, about 45 minutes.
Alternatively, you can microwave the each sweet potato for about 5 minutes, or until tender.
Next, slice the sweet potatoes down the middle and mash the inside of the potato with a fork.
Next, mix together about a tablespoon of taco seasoning with the black beans and corn.
Then, layer on the black beans, corn, onion, tomato, jalapeños, and avocado.
Top with Cilantro, and the remaining taco seasoning. Squeeze a little lime juice and some Tabasco Jalapeño Hot Sauce on top and enjoy!