Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pierce each sweet potato several times with a fork, rub with olive oil, and season lightly with salt and pepper.
- Roast in the oven for 45–60 minutes until tender, or microwave on high for 8–10 minutes to significantly reduce cooking time.
- While the potatoes cook, preheat a large skillet over medium-high heat and brown the ground meat until fully cooked.
- Drain excess fat if necessary, then stir in the taco seasoning, black beans, and 1/4 cup water. Simmer for 5 minutes.
- Fold the salsa into the meat mixture to add moisture, then remove from heat.
- Slice the cooked potatoes open lengthwise and use a fork to fluff the flesh.
- Stuff each potato generously with the taco meat mixture.
- Top each serving with a dollop of Greek yogurt, a sprinkle of cheddar cheese, and fresh cilantro before serving.
Notes
To save time, use the microwave method for the potatoes. Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days and tastes excellent reheated. For a plant-based twist, substitute the meat with cooked lentils or plant-based crumbles. Add diced bell peppers or onions to the skillet for extra crunch and vitamins.