Description
Sweet Potato and Black Bean Tacos are a delicious and nutritious meal option, combining the sweetness of roasted sweet potatoes with the hearty texture of black beans, all wrapped in a warm tortilla.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a separate pot, heat the black beans over medium heat until warmed through.
- Warm the tortillas in a skillet or microwave.
- Assemble the tacos by placing roasted sweet potatoes and black beans on each tortilla.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- For added flavor, consider adding avocado or salsa as toppings.
- This recipe can be easily doubled for larger gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Heating
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Tacos, Vegetarian, Mexican