Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delicious and nutritious vegetarian option that combines the earthy sweetness of roasted sweet potatoes with the hearty texture of black beans. Topped with fresh toppings, these tacos are perfect for a satisfying lunch.

Ingredients

• Sweet potato - 300 grams, peeled and diced
• Black beans - 1 cup, cooked and drained
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Avocado - 1, sliced
• Red onion - 1/4 cup, diced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast in the oven for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, prepare the toppings by dicing the red onion, chopping the cilantro, and slicing the avocado.
5. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
6. In a small saucepan, heat the black beans over low heat until warmed through.
7. To assemble the tacos, warm the corn tortillas in a dry skillet for about 30 seconds on each side.
8. On each tortilla, layer some black beans, roasted sweet potatoes, diced red onion, and sliced avocado.
9. Top with fresh cilantro and a squeeze of lime juice before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 68 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids in digestion and promotes satiety.
• High in vitamins A and C from sweet potatoes, supporting immune health.

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