Sweet potato and black bean tacos
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sweet potato cubes (we leave the skin on for more fiber, flavor, and texture) are boldly seasoned with cumin, garlic powder, and cayenne pepper, then roasted at a high temperature to caramelize lightly on their exterior. They make a great taco filling, especially when paired with meaty black beans and rich avocado. Instead of just warming the tortillas in the microwave, you can add richer flavor by charring them over an open flame on the stovetop or in a dry cast-iron skillet over high heat.
Ingredients
Sweet potato(es)
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(s)
8 medium, warmed
Avocado
1 item(s), medium, thinly sliced
Fat free salsa
½ cup(s)
Fresno chile
1 medium, jalapeño pepper, thinly sliced
Lime wedge(s)
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 at 450°F 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 tortillas; divide avocado, salsa, and chile evenly among tortillas. Serve with lime wedges, if desired.
3
Serving size: 2 tacos
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