Crispy Sweet Potato and Black Bean Tacos

Crispy Sweet Potato and Black Bean Tacos are a delightful twist on traditional tacos, combining roasted sweet potatoes with hearty black beans for a filling and nutritious meal. Topped with fresh avocado and zesty lime, these tacos are perfect for a healthy midnight snack.

Ingredients

• Sweet potato - 300 grams, peeled and diced
• Black beans - 1 cup, canned, rinsed and drained
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Avocado - 1 medium, sliced
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until they are crispy and golden, stirring halfway through.
4. While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until pliable.
5. In a small saucepan, heat the black beans over low heat until warmed through, about 5 minutes.
6. Once the sweet potatoes are done, assemble the tacos by placing a portion of the roasted sweet potatoes and warmed black beans on each tortilla.
7. Top with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
8. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 370
• Protein: 10 g
• Carbs: 56 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, boosting immune health.
• High in fiber and protein from black beans, promoting digestive health.

Tags