Description
Roasted sweet potato black bean tacos are a delicious and healthy meal that combines vibrant flavors and nutritious ingredients, perfect for lunch or dinner.
Ingredients
- Sweet potatoes: 2 medium (about 500 grams), peeled and diced
- Olive oil: 2 tablespoons
- Ground cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1/2 teaspoon
- Black beans: 1 can (15 oz or 425 grams), drained and rinsed
- Corn tortillas: 8 small
- Avocado: 1, sliced (optional)
- Fresh cilantro: 1/4 cup, chopped (optional)
- Feta cheese: 1/2 cup, crumbled (optional)
- Lime: 1, juiced (optional)
- Sour cream or Greek yogurt: 1/2 cup (for crema, optional)
- Garlic powder: 1/2 teaspoon (for crema, optional)
- Water: 1-2 tablespoons (for thinning crema, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, ground cumin, paprika, and salt in a large bowl.
- Spread the seasoned sweet potatoes on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
- Assemble the tacos by placing roasted sweet potatoes and black beans in warm corn tortillas, topped with avocado, cilantro, and feta cheese if desired.
- Drizzle lime crema over the tacos and serve warm with extra lime wedges on the side.
Notes
- Avoid overcrowding the baking sheet to ensure even roasting.
- Be generous with seasoning to enhance the natural sweetness of the sweet potatoes.
- Warm tortillas in a skillet for better texture.
- Don’t skip the crema for a creamy, zesty finish.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg
Keywords: tacos, sweet potato, black bean, vegetarian, healthy, easy recipe