BBQ Taco Stuffed Sweet Potatoes
Servings 3
Ingredients
- 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
Instructions
- 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!