Vegan sweet potato and black bean tacos
Uncooked sweet potato(es)
12 oz, unpeeled and cut into 1/2-in cubes
Canned low sodium black beans
1 cup(s), rinsed and drained
8 medium, warmed
1 item(s), medium, thinly sliced
Fat free salsa
1 medium, jalapeño pepper, thinly sliced
8 wedge(s), optional
- Preheat oven to 450°F. Line a large sheet pan with parchment paper. In a medium bowl, toss sweet potatoes with oil until well coated. Sprinkle with cumin, salt, garlic powder, and pepper; toss well to coat. Spread sweet potatoes onto prepared pan. Roast at 450°F for 15 minutes.
- Remove pan from oven and stir in black beans. Roast until thoroughly heated, about 3 minutes. Divide sweet potato mixture evenly among tortillas; divide avocado, salsa, and chile evenly among tortillas. Serve with lime wedges, if desired.
- Serving size: 2 tacos