Description
Sweet potato and black bean tacos are a colorful, nutritious delight, packed with flavor and perfect for any gathering or cozy dinner at home.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- 8 corn or flour tortillas
- 1 lime, juiced
- Optional toppings: avocado slices, fresh cilantro, salsa
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes in a bowl with olive oil, ground cumin, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until golden brown, flipping halfway through.
- While the sweet potatoes roast, rinse the black beans under cold water in a fine mesh strainer.
- Heat tortillas in a skillet over medium heat or directly over an open flame until warm.
- Fill each tortilla with roasted sweet potatoes followed by black beans. Squeeze fresh lime juice on top and add desired toppings.
- Serve immediately while warm.
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 320
- Sugar: 5g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added sweetness, consider including corn in the filling. Experiment with spices like smoked paprika or chili powder for extra depth. Store leftovers in an airtight container in the fridge for up to three days.