Description
Sweet Potato and Black Bean Tacos are a delightful and nutritious meal option that combines the natural sweetness of roasted sweet potatoes with the hearty texture of black beans.
Ingredients
- Sweet Potatoes: 2 medium sweet potatoes (about 500 grams), peeled and diced into small cubes.
- Black Beans: 1 can (15 oz or 425 grams) of black beans, drained and rinsed.
- Olive Oil: 1 tablespoon of olive oil for roasting the sweet potatoes.
- Spices: 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder (optional, for heat).
- Salt and Pepper: To taste.
- Corn Tortillas: 8 small corn tortillas.
- Avocado: 1 ripe avocado, sliced.
- Cilantro: Fresh cilantro, chopped, for garnish.
- Lime Wedges: For serving.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- In a small saucepan, heat the drained black beans over medium heat for 5-7 minutes, seasoning with salt and pepper.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing black beans and roasted sweet potatoes in the tortillas, topped with avocado slices and cilantro.
- Serve with lime wedges on the side.
Notes
- Choose firm, smooth-skinned sweet potatoes for the best flavor.
- Use low-sodium canned black beans or cook dried beans for a richer taste.
- For a spicy version, increase chili powder or add jalapeños.
- These tacos are naturally vegan and can be made gluten-free with corn tortillas.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Tacos, Vegan, Healthy, Easy Recipe