Description
Delicious roasted sweet potato and black bean tacos, perfect for a healthy meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn 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.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat.
- Warm the corn tortillas in a dry 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
- Feel free to add avocado or cheese for extra flavor.
- These tacos can be made vegan by omitting cheese.
- 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: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Sweet Potato and Black Bean Tacos, Vegan Tacos, Healthy Tacos