Baked Sweet Potato Tacos

Baked Sweet Potato Tacos offer a delightful twist on traditional tacos, combining the natural sweetness of roasted sweet potatoes with savory spices and fresh toppings. Perfectly baked and packed with flavor, these tacos are a wholesome and satisfying meal for any day of the week.

Ingredients

• Sweet potatoes - 400 grams
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 pieces
• Black beans - 200 grams, drained and rinsed
• Avocado - 1 medium, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Salsa - 100 grams, for serving

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potatoes into small cubes.
3. In a mixing bowl, toss the sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
4. Spread the seasoned sweet potatoes on a baking sheet in a single layer and bake for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
5. While the sweet potatoes are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
6. Once the sweet potatoes are ready, remove them from the oven and assemble the tacos by placing a generous scoop of sweet potatoes and black beans onto each tortilla.
7. Top the tacos with diced avocado, fresh cilantro, and a squeeze of lime juice.
8. Serve with salsa on the side for an extra kick.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting healthy vision and immune function.
• High in fiber, aiding digestion and keeping you feeling full longer.

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