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BBQ Taco Stuffed Sweet Potatoes

BBQ Taco Stuffed Sweet Potatoes

Course Main Course
Cuisine American
Keyword BBQ, Shitake Mushrooms, Sweet Potato
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3


  • 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!