Description
Delight in these vibrant sweet potato and black bean tacos, a nutritious and comforting meal bursting with flavor, perfect for any occasion.
Ingredients
Scale
- 2 medium-sized sweet potatoes
- 1 can (15 oz) black beans
- 4 corn or flour tortillas
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and dice sweet potatoes into bite-sized cubes. Toss in a bowl with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
- Spread sweet potato cubes on a parchment-lined baking sheet. Roast for 25-30 minutes or until tender and slightly crispy on the edges.
- While the sweet potatoes roast, drain and rinse black beans. In a small saucepan over medium heat, warm them until heated through. Optionally, add extra cumin or chili powder for flavor.
- Warm tortillas in a pan or microwave, layer in roasted sweet potatoes followed by black beans.
- Add toppings like avocado slices, fresh cilantro, salsa, or lime juice before serving.
Nutrition
- Serving Size: 2 tacos (approx. 210g)
- Calories: 360
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
Keywords: - For added crunch, consider including corn or shredded cabbage as toppings. - Customize spice levels by adding jalapeños or your favorite hot sauce. - For meal prep, store components separately for easy reheating.