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Cooking 101
Roasted sweet potatoes are usually a favorite topping for taco salads, but stuffing the sweet potatoes with our favorite taco fillings? Game changer! Black beans add creaminess and protein, harissa adds tons chili flavor and warm spices, and pico de gallo adds a refreshing note along with some crunch.
Slice the potatoes lengthwise before roasting, makes them super easy to stuff and cuts the cooking time in half.
2 sweet potatoes, halved lengthwise
Olive oil
Salt
1 (15 oz) can black beans, drained and rinsed
½ cup store bought pico de gallo
Haven’s Kitchen Zippy Chili Harissa
½ cup shredded Mexican cheese blend
Preheat your oven to 425°F
Place the potatoes, cut side down on to a sheet tray lined with parchment paper and brush the skin with olive oil and a pinch of salt. Roast for about 35-40 minutes or until the sweet potatoes are tender
While the potatoes are cooking, in a small bowl, mix the beans with the pico and a ½ pouch of the Harissa
Once the potatoes are cooked, scoop the flesh out of the sweet potatoes (keeping the skin intact) and mix it with the Harissa bean mixture
Spoon the mixture back into the potato skins and top it with the cheese and serve immediately
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