Black bean and sweet potato tacos
- 730
- Calories
- 21 g
- Protein
- 123 g
- Carbs
- 21 g
- Fat
- 29 g
- Fiber
Estimated per serving (each recipe makes 2). Calculated from standard USDA ingredient values and rounded, so brands and portions will vary. Milk is assumed to be unsweetened almond milk and yogurt 2% plain Greek. This is general information, not medical or dietary advice.
No major allergens in the listed ingredients. Check labels on packaged items like broth, tortillas and canned goods.
Ingredients
- 2 sweet potato
- 1 can black beans (15 oz can)
- 6 corn tortillas
- 1 cup red cabbage
- 1 avocado
- 1 lime
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp salt
Steps
- 1Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
- 2Scrub the sweet potatoes (about 1 lb total) and cut into evenly sized ½- to ¾-inch cubes. The skin can stay on.
- 3Toss with the oil, chili powder, cumin and salt. Spread in a single layer and roast 25 to 35 minutes, flipping halfway, until browned at the edges and easily pierced with a fork.
- 4While the potatoes roast, drain and rinse the black beans. Warm them in a small saucepan over low heat 4 to 5 minutes, adding 1 to 2 tablespoons of water if they dry out.
- 5Warm the tortillas in a dry skillet over medium heat, about 20 to 30 seconds per side.
- 6Fill the tortillas with sweet potato and beans. Top with thinly sliced red cabbage and sliced avocado, and serve with lime wedges.
Food safety
Use a food thermometer: cook fish to 145°F, and chicken and turkey (including ground turkey) to 165°F. Cook eggs until firm. Refrigerate cooked food within 2 hours and eat it within 3 to 4 days; reheat it to 165°F. Wash produce, and rinse canned beans unless the recipe says otherwise. Times are estimates, so use the temperature and the visual cues. Check the labels for allergens in the products you buy.