Sweet Potato and Black Bean Tacos
These delicious vegetarian tacos are filled with roasted sweet potatoes and seasoned black beans.
Ingredients - Serves 4
- Lime - 1, cut into wedges
- Cilantro - 1/4 cup, chopped
- Avocado - 1, sliced
- Tortillas - 8 small, warmed
- Salt and pepper - To taste
- Chili powder - 1 teaspoon
- Cumin - 1 teaspoon
- Garlic - 2 cloves, minced
- Red onion - 1/2 cup, diced
- Black beans - 1 can, drained and rinsed
- Sweet potatoes - 2 medium, peeled and diced
Let's Get Started
- Preheat the oven to 400°F.
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- In a skillet, heat olive oil over medium heat. Add the diced red onion and minced garlic, and cook until softened.
- Add the drained and rinsed black beans to the skillet, along with cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Warm the tortillas in a dry skillet or in the oven.
- To assemble the tacos, spoon the black bean mixture onto each tortilla. Top with roasted sweet potatoes, sliced avocado, and chopped cilantro.
- Serve the tacos with lime wedges for squeezing over the top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 8g
- Carbs: 60g
- Protein: 10g
- Sodium: 500mg
- Sugar: 8g