These taco stuffed sweet potatoes make for a deliciously nutritious, satisfying, AND budget-friendly vegetarian dinner! With canned tomatoes, beans, and corn in the meatless filling, you cut down on costs and prep time—without sacrificing flavor.
An easy dinner option to include in a no cook meal prep for college students, with plenty of slow-digesting carbs, fiber, and protein to keep you full. And, if you’re living in a dorm or have limited kitchen equipment, this recipe teaches you how to bake a sweet potato in the microwave!
Once cooked, all that’s left to do is stuff your sweet potatoes to the max with your vegetarian filling and favorite taco fixin’s. Personally, I love shredded cheese and sour cream, but you could also use Greek yogurt, guacamole, or anything else you enjoy.
Or, nix the sour cream and cheese and you’ve got vegan stuffed sweet potatoes! Really, you can load up your stuffed sweet potatoes any way you like. No matter how you stuff it, using a sweet potato as a vessel opens up so many healthy, cheap dinner possibilities!
How to Cook A Sweet Potato in the Microwave
Stuffed sweet potatoes are one of the simplest dorm friendly meals, especially because it’s so easy to bake a sweet potato in the microwave! And, there are TONS of different ways to load up your sweet potatoes, so you can enjoy different dinners from night to night.
To cook sweet potatoes in the microwave, simply poke your potatoes on all sides with a fork, place on a microwave-safe plate, and heat until tender. Or, try the ‘potato’ button if your microwave has one!
Then, for meal prep, store your microwaved sweet potatoes in an airtight container the fridge to use throughout the week. You can cook multiple sweet potatoes at once so you have them ready, or cook each individually at the time of eating if you prefer.
And, keep in mind, these taco stuffed sweet potatoes are just ONE of many stuffing possibilities. Sweet potatoes are a simple and tasty vessel that you can stuff in all kinds of ways to create new, versatile meals!
4 sweet potatoes 1 can (15 oz) black beans, drained & rinsed 1 can (15 oz) corn, drained & rinsed 14.5-oz can of diced tomatoes 2–3 green onion stalks, chopped 3 Tbsp cilantro, chopped ½ lime, juiced 1 tsp cumin 1 tsp chili powder ¼ tsp salt 1 cup shredded cheese sour cream as garnish
To cook sweet potatoes in the microwave:
Poke holes in potatoes with a fork or knife. Place on a plate or dish and microwave 8-10 minutes, until tender.
Slice and stuff immediately, or allow to cool and store in the fridge for later.
To assemble taco stuffed sweet potatoes
In a large mixing bowl, combine beans, corn, tomatoes, green onion, cilantro, lime juice, cumin, chili powder, and salt. Mix well.
Slice cooked sweet potato in half lengthwise and fill with vegetarian taco mixture. Top with cheese and microwave 2-3 minutes.
Top with sour cream (or whatever toppings you like), serve, and enjoy!