Description
A delicious and nutritious taco recipe featuring roasted sweet potatoes and black beans, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 10 corn tortillas
- Avocado, sliced (for serving)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 400ยฐF (200ยฐC).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet in a single layer and roast them for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat until heated through.
- Combine the roasted sweet potatoes with the warm black beans.
- Warm the corn tortillas in a pan or microwave to make them pliable.
- Assemble by placing a generous helping of the sweet potato and black bean mixture in each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime juice. Serve immediately!
Notes
For a vegan twist, consider using cashew crema in place of avocado. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg