- 4 sweet potatoes (may substitute Russet or Yukon Gold potatoes)
- 1 (15-ounce) can black beans, rinsed and drained
- 4 ounces turkey sausage, casings removed (may use pork sausage)
- 1/2 a medium red onion, diced (about 1 cup)
- 2 teaspoons olive oil (enough to lightly coat the bottom of your skillet)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/2 cup shredded cheddar or Mexican cheese blend
- 1/2 cup mild or spicy salsa
- 1/2 cup Greek yogurt or sour cream
- Optional toppings: Chopped cilantro, sliced green onions, sliced black olives, chopped avocado
Loaded Tex-Mex Sweet Potatoes
On occasion, I stir in half of a bell pepper, diced, after the sausage is about halfway cooked. For an entirely different option, you could use this flavorful mixture in place of the ground beef in a taco salad or as a filling for quesadillas.
Yields 4 servings.
Yields 4 servings.
Ingredients
Instructions
- Poke holes in the potatoes with a fork, and cook on your microwave’s potato setting until the potatoes are soft and cooked through (approximately 8-10 minutes on high for 4 potatoes). Alternatively, you may bake at 400 degrees F for 45-50 minutes or until tender. (May take longer if potatoes are very large.)
- Heat the olive oil in a medium to large size skillet over medium heat. Add the onions and sauté until softened, 2-3 minutes. Add the sausage and cook until browned, breaking it up as you go.
- Stir in the chili powder, cumin, and salt, and cook for 30 seconds more or until fragrant. Add the black beans, stir to combine, and continue to cook a minute or two more or until the mixture is heated through.
- Slice the potato down the middle (lengthwise), and use a fork to gently loosen and mash the insides. (Gently push in from each end to open the potato wider in the middle. For added creaminess, I sometimes mash a tablespoon or two of Greek yogurt or sour cream into the flesh before stuffing.) Top with one quarter of the black bean mixture, 2 tablespoons each shredded cheese, Greek yogurt or sour cream, and salsa. Add optional toppings of choice and enjoy!
Notes
- There is enough filling to make a complete meal out of four large potatoes. If smaller portions are desired, distribute the black bean mixture over six smaller potatoes. Feel free to use the measurements for cheese, salsa, and Greek yogurt or sour cream as a guide, adding more or less according to preference. Any leftovers are delightful reheated for lunch or dinner another day.