Description
These tacos combine sweet potatoes and black beans in warm corn tortillas for a comforting meal perfect for 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
- Corn tortillas
- Toppings: avocado, cilantro, lime, salsa
Instructions
- Preheat your oven to 425°F (220°C) and prep the sweet potatoes.
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Roast the sweet potatoes on a baking sheet for about 20-25 minutes until tender and caramelized.
- Heat black beans in a pan over medium heat for about 5-7 minutes until warmed through.
- Warm the corn tortillas in a pan or microwave.
- Assemble the tacos with roasted sweet potatoes, black beans, avocado, cilantro, lime juice, and salsa.
- Serve immediately while warm.
Notes
Monitor the sweet potatoes to avoid overcooking. Customize toppings to your taste.
Nutrition
- Serving Size: 1 taco
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 15g
- Protein: 21g
- Cholesterol: 0mg