Sweet Potato and Black Bean Tacos
Roasted, chili-spiced sweet potatoes and black beans in warm tortillas with avocado, pickled onion and cilantro-lime slaw.
- Servings
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Rimmed baking sheet
Instructions
Heat the oven to 425°F. Toss the sweet potatoes with the oil, chili powder, cumin and most of the salt on the baking sheet and roast for 15 minutes.Heat the oven to 220°C. Toss the sweet potatoes with the oil, chili powder, cumin and most of the salt on the baking sheet and roast for 15 minutes.
Stir in the black beans and roast until the potatoes are tender and caramelized at the edges, 8–10 minutes.
Meanwhile toss the red onion with 2 tbsp of the lime juice and a pinch of salt and let it quick-pickle. Toss the cabbage and cilantro with the rest of the lime juice.
Warm the tortillas in a dry pan. Fill with the sweet potato mixture, slaw, avocado and pickled onion.
Notes
- Crumbled cotija or feta and a spoon of sour cream are good additions if you’re not keeping it vegan.
My notes
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Nutrition estimate
- Calories
- 400
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 14 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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