American · Dinner
Black Bean and Sweet Potato Tacos
Roasted cubed sweet potato and simmered black beans seasoned with cumin, smoked paprika and chili powder, folded into warm corn tortillas. Topped with avocado, red onion and cilantro, then finished with a squeeze of lime for a smoky, earthy vegan taco with soft and crisp textures.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
510Calories
13.6gProtein
19.1gFat
78.9gCarbs
6.5gSugar
21.1gFiber
330mgSodium
0mgChol
2.7gSat Fat
1089mgPotassium
128mgCalcium
3.9mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Peel and cube the sweet potato into 1/2 inch pieces, drain the beans, dice the red onion, chop the cilantro, and heat the oven to 425F.
2
Roast
Toss the sweet potato with olive oil, half the cumin, half the smoked paprika and salt, then roast at 425F for 22 to 25 minutes until browned and tender.
3
Simmer
Add the black beans, remaining cumin, smoked paprika and chili powder with a splash of water over medium heat and cook 6 to 8 minutes until thickened.
4
Toast
Warm the corn tortillas directly over medium flame or in a dry skillet for about 30 seconds per side until soft, pliable and lightly charred.
5
Plate
Divide beans and sweet potato among tortillas, then top with sliced avocado, diced red onion and chopped cilantro, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 330g330g cooked black beans, drained
- 300g300g sweet potato
- 66 corn tortillas
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp chili powder
- 11 avocado
- 40g40g red onion
- 4 tbsp4 tbsp cilantro
- 11 lime
- 2 pinch2 pinch salt
