Sweet potato and black bean tacos
8
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Sweet potato cubes (we leave the skin on for more fiber, flavour, and texture) are boldly seasoned with cumin, garlic powder, and cayenne pepper, then roasted at a high temperature to caramelize lightly on their exterior. They make a great taco filling, especially when paired with meaty black beans and rich avocado. Instead of just warming the tortillas in the microwave, you can add richer flavour by charring them over an open flame on the stovetop or in a dry cast-iron skillet over high heat.
Ingredients
Sweet potato
12 oz, unpeeled and cut into 1/2-in cubes
Olive oil
1 tbsp(s)
Ground cumin
¾ tsp(s)
Kosher salt
½ tsp(s)
Garlic powder
½ tsp(s)
Cayenne pepper
¼ tsp(s)
Canned low sodium black beans
1 cup(s), rinsed and drained
Corn tortilla
8 medium, warmed
Avocado
1 medium, thinly sliced
Fat free salsa
½ cup(s)
Fresno chile
1 medium, jalapeño pepper, thinly sliced
Lime
1 wedge(s), cut into 8 wedges, optional