Description
Indulge in vibrant and nutritious sweet potato and black bean tacos that deliver a delightful flavor explosion in every bite. Perfect for any occasion!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 corn or flour tortillas
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until well coated. Spread them evenly on the baking sheet.
- Roast the sweet potatoes in the oven for 25-30 minutes until tender and slightly caramelized.
- While the sweet potatoes roast, heat black beans in a small saucepan over medium heat. Add lime juice and salt to taste.
- Warm tortillas in a dry skillet until soft.
- Assemble your tacos by layering black beans first, followed by roasted sweet potatoes, chopped red onion, and fresh cilantro.
- Squeeze additional lime juice over the assembled tacos before serving.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For extra sweetness, you can add corn or use butternut squash instead of sweet potatoes. - Experiment with spices like smoked paprika for a different flavor profile.