Baked Sweet Potato and Black Bean Tacos

Baked Sweet Potato and Black Bean Tacos are a vibrant and wholesome dinner option that combines the natural sweetness of roasted sweet potatoes with hearty black beans. Topped with fresh avocado and a zesty lime dressing, these tacos are not only delicious but also packed with nutrients.

Ingredients

• Sweet potato - 1 medium (about 200g)
• Black beans - 1 cup (canned, drained and rinsed)
• Corn tortillas - 4 small (about 6-inch diameter)
• Avocado - 1 small
• Red onion - 1/4 medium, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potato into 1 cm pieces, then toss with olive oil, cumin, paprika, salt, and pepper in a bowl.
3. Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, prepare the filling by mixing the black beans, chopped red onion, cilantro, lime juice, and a pinch of salt in a bowl.
5. Once the sweet potatoes are done, remove them from the oven and mix them with the black bean mixture.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. Assemble the tacos by placing a generous scoop of the sweet potato and black bean mixture in each tortilla.
8. Top with slices of avocado and additional cilantro if desired, then serve immediately.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 58 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamins A and C, supporting immune function.

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