When you're craving a sweet potato on Taco Tuesday
All the Veggies!
Our favorite vegetable taco mix — carrots, peppers, mushrooms, squash, and black beans in a Mexican spice blend– loaded into a sweet potato and topped with avocado. An easy, make-ahead meal that will fresh up your Taco Tuesday.
The sweet potatoes and vegetable mix can be made ahead and heated up when you’re ready to eat so it’s perfect for days when you’re out and about and come home hungry.
Plus, the veggie mix works equally well in a quesadilla (and with cheese) the way my son likes it.
An easy make-ahead dinner that can be heated up when you're ready to eat, these Loaded Veggie Sweet Potatoes are a delicious and satisfying way to freshen up you Taco Tuesday. Veggie Mix can also be used to make quesadillas, burritos or tacos.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Side
Cuisine: Gluten-Free, Vegan
4 sweet potatoes, cleaned and pricked with a fork
1-2 tbsp canola oil
3 cloves garlic minced
½ cup carrots, chopped
1 red pepper, chopped
1 yellow squash, peeled & chopped
1 container chopped mushrooms
1 can black beans
1¼ tsp cumin
1 tsp chili powder
½ tsp ground black pepper
½ tsp kosher salt
½ bunch cilantro, chopped
Bake Sweet Potatoes either ahead of time or while you prep the vegetable mix.
Preheat oven to 400 degrees. Bake sweet potatoes for 50-60 minutes until tender and starting to bubble.
Heat canola oil in a large saute pan.
Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
Add garlic and saute for approx 1 minute until tender & fragrant.
Add and mix in squash, mushrooms and beans.
Add spices and mix well. (You can add more or less according to tastes).
Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
While veggies simmer, prep your toppings.
Chop avocado and cilantro.
When ready to eat, heat up sweet potato, cut it open and add warm veggie mix. Top with avocado.