Sweet Potato Chicken Taco Bites
Sweet Potato Chicken Taco Bites
Ingredients
For the Taco Bites
- 1 sweet potato, medium, peeled and cut into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1 1/2 cups cooked chicken, shredded or finely diced
- 1 tablespoon taco seasoning, low sodium
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, frozen or canned, drained
- 1/2 cup shredded cheddar cheese
For the Toppings (Optional)
- 1/4 cup plain Greek yogurt
- 1/4 cup salsa
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Arrange the sweet potato rounds in a single layer on the prepared baking sheet. Drizzle with olive oil and toss gently to coat. Bake for 10-12 minutes, or until just tender but still firm enough to hold their shape. This is like making our 'taco shells'!
⏱️ 12 min•🌡️ 400
- 3
While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken, taco seasoning, black beans, corn, and shredded cheddar cheese. Mix everything together really well.
⏱️ 5 min
- 4
Once the sweet potato rounds are ready, carefully remove the baking sheet from the oven. Spoon a small amount of the chicken mixture onto each sweet potato round. It's like building tiny tacos!
⏱️ 5 min
- 5
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly, and the chicken mixture is heated through. Watch them closely so they don't get too crispy!
⏱️ 7 min•🌡️ 400
- 6
Let the taco bites cool for a minute or two before serving. You can add a dollop of Greek yogurt, a spoonful of salsa, or a sprinkle of fresh cilantro on top for extra yumminess!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Chicken Taco Bites
Ingredients
For the Taco Bites
- 1 sweet potato, medium, peeled and cut into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1 1/2 cups cooked chicken, shredded or finely diced
- 1 tablespoon taco seasoning, low sodium
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, frozen or canned, drained
- 1/2 cup shredded cheddar cheese
For the Toppings (Optional)
- 1/4 cup plain Greek yogurt
- 1/4 cup salsa
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Arrange the sweet potato rounds in a single layer on the prepared baking sheet. Drizzle with olive oil and toss gently to coat. Bake for 10-12 minutes, or until just tender but still firm enough to hold their shape. This is like making our 'taco shells'!
⏱️ 12 min•🌡️ 400 - 3
While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken, taco seasoning, black beans, corn, and shredded cheddar cheese. Mix everything together really well.
⏱️ 5 min - 4
Once the sweet potato rounds are ready, carefully remove the baking sheet from the oven. Spoon a small amount of the chicken mixture onto each sweet potato round. It's like building tiny tacos!
⏱️ 5 min - 5
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly, and the chicken mixture is heated through. Watch them closely so they don't get too crispy!
⏱️ 7 min•🌡️ 400 - 6
Let the taco bites cool for a minute or two before serving. You can add a dollop of Greek yogurt, a spoonful of salsa, or a sprinkle of fresh cilantro on top for extra yumminess!
⏱️ 1 min