Description
A flavorful and nutritious taco recipe featuring sweet potatoes and black beans.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes.
- Warm black beans in a small pot over low heat.
- Heat tortillas in a dry skillet for 30 seconds per side.
- Assemble tacos with sweet potatoes, black beans, avocado, and cilantro.
- Serve with lime wedges.
Notes
- Use corn tortillas for a gluten-free option.
- Add hot sauce for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg
Keywords: sweet potato tacos, black bean tacos, vegetarian tacos