Turkey Taco Stuffed Sweet Potato
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 589
- Total Fat
- 29 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 96 milligrams
- Sodium
- 952 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 15 grams
- Protein
- 29 grams
- Sugar
- 16 grams
- Total: 25 min
- Active: 20 min
Ingredients
3 large sweet potatoes, baked or microwaved until tender
1 tablespoon oil
1 pound ground turkey
One 9-ounce can black beans, rinsed and drained
1 cup corn kernels
3/4 cup jarred salsa
2 tablespoons taco seasoning
1 avocado, diced
1/4 cup sour cream or plain Greek yogurt
1 green onion, finely chopped
Chopped fresh cilantro, for garnish
Directions
- Cut the baked sweet potatoes in half and fluff their centers with a fork to create slight reservoirs in each. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's browned, about 8 minutes. Add the black beans, corn, salsa and taco seasoning and cook, stirring, until they are heated through, 3 to 4 minutes. Remove the skillet from the heat.
- Spoon the turkey taco mixture into the center of each sweet potato. Top each with avocado, a dollop of sour cream, some green onion and cilantro. Serve immediately or store in the refrigerator, covered, for up to 3 days.