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Sweet Potato Black Bean Tacos with Pickled Jalapeno Slaw
Tacos can be made out of almost anything (believe me, I've tried), but these Sweet Potato and Black Bean tacos are sure to have you coming back for seconds!
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Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Serving Time
5
minutes
mins
Total Time
25
minutes
mins
Course
Dinner
Cuisine
Mexican
Servings
6
Calories
373
kcal
Ingredients
1x
2x
3x
Sweet Potatoes
1
lb
sweet potatoes
peeled and diced in 1 inch dice
1
tsp
onion powder
1
tsp
chile powder
½
tsp
cumin
1
tsp
Kosher salt
1
Tbsp
olive oil
Slaw:
2
cups
romaine lettuce
sliced thin into ribbons
¼
cup
pickled jalapeños
jarred or homemade
⅓
cup
fresh cilantro
chopped
2
scallions
sliced thin
I lime or lemon
juiced
1
Tbsp
olive oil
Pinch
of salt
To Serve:
2
cup
Cooked Black Beans
you can also use canned
12
Corn or Cassava Flour Tortillas
Feta or Cotija Cheese, crumbled
Instructions
Preheat the oven to 425 Degrees F.
Spread the diced sweet potato and all other ingredients onto a large baking sheet. Toss to combine, making sure each piece of potato is coated well.
Roast for 15 minutes, until tender and browned, shaking the pan halfway.
While the sweet potatoes cook, make the slaw: In a medium bowl, combine the slaw ingredients and mix together with a pair of tongs. Set aside.
Char or heat tortillas
To serve: Fill each tortilla with a spoonful of black beans, then top with sweet potatoes, pickled jalapeno slaw and feta cheese.
Enjoy!
Nutrition
Calories:
373
kcal
Carbohydrates:
60
g
Protein:
12
g
Fat:
10
g
Saturated Fat:
3
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Sodium:
880
mg
Potassium:
610
mg
Fiber:
10
g
Sugar:
6
g
Vitamin A:
12334
IU
Vitamin C:
8
mg
Calcium:
139
mg
Iron:
4
mg
Keyword
Mexican, sweet potatoes, tacos
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