Sweet potato and black bean tacos
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Roasted sweet potatoes make a great taco filling, especially when paired with meaty black beans and creamy avocado.
Ingredients
Uncooked sweet potato
12 oz, unpeeled and cut into 1/2-in cubes
Olive oil
1 Tbsp
Ground cumin
¾ tsp
Kosher salt
½ tsp
Garlic powder
½ tsp
Cayenne pepper
¼ tsp
Canned low sodium black beans
1 cup(s), rinsed and drained
Corn tortilla
8 tortilla(s), medium, warmed
Avocado
1 item(s), thinly sliced
Salsa
½ cup(s)
Fresno chile pepper
1 medium, or jalapeño pepper, thinly sliced
Lime wedge
8 wedge(s), optional
Instructions
1
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 for 15 minutes.
2
Remove pan from oven and stir in black beans. Roast until thoroughly heated, about 3 minutes. Divide sweet potato mixture evenly among warmed tortillas; divide avocado, salsa, and chile evenly among tortillas. Serve with lime wedges, if desired.
3
Serving size: 2 tacos
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