Sweet Potato Black Bean Tacos
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!
Servings: 6
Ingredients
- 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: 373kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 880mg | Potassium: 610mg | Fiber: 10g | Sugar: 6g | Vitamin A: 12334IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 4mg
