Sweet Potato Taco Pockets

Sweet potatoes and tacos are two of my favorite foods on their own, and when you combine them - oh man! As much as I wish Dana and I could take credit for creating this recipe, we can't. Sadly I can't tell you where it originated either. I have a very well-loved piece of paper with the recipe on it that has been clipped to the side of my fridge for about 3 years now! Now that it's on the blog, I guess I could technically get rid of my raggedy piece of paper, but at this point it's a little sentimental. Trust me, you'll definitely want to put this one into weekly meal rotation! Enjoy!




Ingredients

  • 2 pounds ground turkey or beef

  • 1 tsp. salt

  • 1/2 tsp. black pepper

  • 1/2 TBSP. chili powder

  • 1 tsp. ground cumin

  • 2 tsp. coriander

  • 1/2 cup finely chopped onion

  • 16 ounces tomato sauce

  • 1/3 cup water

  • 1 jalapeno, seeded & finely chopped (optional)

  • 2 cups fresh spinach, chopped

  • 2 cans black beans, rinsed & drained

  • 4 medium sweet potatoes, peeled & diced

  • Optional Garnishes: shredded cheese, sour cream, avocado, salsa, sliced black olives, cilantro

Instructions

  1. Preheat oven to 425 degrees.

  2. Saute onions in a large skillet over medium heat until translucent. Add ground meat, salt, and pepper. Cook, breaking into small pieces, until cooked through. Drain excess liquid.

  3. Add chili powder, cumin, coriander, tomato sauce, and jalapeno (if using). Simmer over medium heat for 2-3 minutes, stirring often. Stir in water, spinach, and beans. Simmer for 4-5 minutes and then remove from heat.

  4. Tear off approximately 4 pieces of aluminum foil (at least 12 inches long).

  5. Place about 1 cup of sweet potato chunks in the center of each piece of foil. Sprinkle lightly with salt and pepper. Top each with a heaping 1/2 cup of meat mixture. Bring the long side of the foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all pieces of foil and all ingredients.

  6. Place the foil packets on a large, rimmed baking sheet and bake for 20-25 minutes, until potatoes are tender.

  7. Carefully open the foil packets (they will be HOT) and top with desired toppings.

Bonus: Eat straight from the foil packet for minimal clean up!


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