I love all things taco related! When I came up with these BBQ Taco Stuffed Sweet Potatoes I wanted tacos, but with a twist. Sweet potatoes have always been a love of mine because they’re inexpensive and easy to prepare. For that reason, I thought it would be fitting to use them as a base for my tacos instead of your traditional tortilla. Don’t get me wrong, I love a good tortilla, but I also wanted something that would be filling without the guilt!
What’s in a Taco Stuffed Sweet Potato?
I prepared these BBQ Taco Stuffed Sweet Potatoes with all of my favorite taco additions. Corn, black beans, tomatoes, avocado and cilantro. To add to this, I decided to also try throwing in some shiitake mushrooms. They’re good for a variety of reasons, one of which happens to be that they’re known to strengthen the immune system. Which is especially handy for this time of year during cold and flu season. Germs are flying everywhere in my office at work and I’m doing everything I can to stay clear of them! I love that I can do this by incorporating foods into my diet that help to combat illness.
One of my favorite parts about this recipe is that it’s so inexpensive to make. For this meal, I did my best to include ingredients that won’t break the bank and can be found at your local Harris Teeter. Here’s a breakdown of what the ingredients cost me. Some of them I already had (as you probably do too)! It’s important to note that prices may vary from store to store, but I figured this would be helpful in helping you gauge how much a meal like this might cost. For an even more cost effective recipe, you could swap out the shiitake mushrooms for a different kind or omit them all together!
- 3 Fresh Sweet Potatoes- $3
- 1 can of corn- $0.25 (great sale!)
- Harris Teeter Organics Sliced Shiitake Mushrooms- $4.49
- Simple Truth Organic Cilantro- $2.19
- TOTAL: $9.93 ($3.31 per meal)
Making the BBQ Taco Stuffed Sweet Potatoes
Preparing these BBQ Taco Stuffed Sweet Potatoes was super easy. I used my electric pressure cooker to cook the sweet potatoes. In 40 minutes, they were ready! If you don’t have an electric pressure cooker, you could also cook them in the microwave or oven. Whatever works for you! While the sweet potatoes were cooking, I started prepping the remaining ingredients. Rinsing and draining the canned goods and dicing the veggies. To season the mushrooms, I used my favorite taco seasoning blend that I prepare myself. It’s a combination of common spices that will definitely add some flavor to your meals. Once the mushrooms were done cooking, I tossed them on the stove along with my black beans, a little more seasoning and bbq sauce.
Before I knew it, it was time to start topping my sweet potatoes! This is the fun part! I think it’s easiest to line all of the sweet potatoes up and fill them with each topping at the same time. This recipe also works well for meal prepping!
I know you’ll love these BBQ Taco Stuffed Sweet Potatoes! They’re easy to make, customizable, and soooo filling! Give this recipe a try and share your thoughts in the comments below!
This post was sponsored by the amazing people over at Harris Teeter! Thank you for supporting the brands that support me!
BBQ Taco Stuffed Sweet Potatoes
- 3 medium/large sweet potatoes cooked as you prefer
- 3.5 oz. Harris Teeter Organics Sliced Shiitake Mushrooms sliced
- ½ cup canned corn warmed if desired
- 1 15 oz. can black beans rinsed and drained
- 4-5 tbsp BBQ sauce of your choice
- ½ tomato diced
- ½-1 avocado diced
- 1 tbsp taco seasoning separated
- cooking oil of choice
- a few splashes of vegetable broth
- 1 lime for garnish
- Simple Truth Organic Cilantro to taste for garnish
- Begin by cooking your sweet potatoes using your preferred method (I used an electric pressure cooker and cooked them for 40 minutes).
- Preheat oven to 375°
- Season sliced shiitake mushrooms with a drizzle of oil and ½ tbsp of taco seasoning in a medium sized bowl. Toss them until all pieces are covered.
- Transfer to a pan lined with parchment paper and bake for 10-12 minutes. Remove from the oven when done and set aside.
- In a medium sized pan over low-medium heat, line the pan with 1-2 tsp of oil.
- Once heated, add in the black beans and season with ½ tbsp of taco seasoning. Stir to combine.
- Next, add in the shiitake mushrooms along with BBQ sauce of your choice. Stir to combine. Add a few splashes of vegetable broth to loosen if desired. Cook for an additional 3-4 minutes, then remove from heat and set aside.
- By now, your sweet potatoes should be done cooking. Slice each of them long ways and gently pry open.
- Begin building your cooked sweet potatoes with the BBQ mushrooms and black beans, then layer on the remaining toppings. Garnish with cilantro and lime. Enjoy!