
By cookieandkate.com
Sweet Potato and Black Bean Tacos
Instructions
Prep:30minCook:30min
These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.
Updated at: Thu, 03 Oct 2024 22:13:02 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
53
High
Nutrition per serving
Calories758.9 kcal (38%)
Total Fat27.2 g (39%)
Carbs105.2 g (40%)
Sugars9.6 g (11%)
Protein22.1 g (44%)
Sodium1503.3 mg (75%)
Fiber20.8 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 poundssweet potatoes
3 to 4 medium sweet potatoes, peeled and sliced into 1 - inch chunks

2 tablespoonsolive oil

¼ teaspooncayenne pepper
omit if sensitive to spice

¼ teaspoonfine sea salt

1 tablespoonolive oil

1yellow onion
small, or white, finely chopped

fine sea salt

2 teaspoonsground cumin

¼ teaspoonchili powder

2cans black beans
rinsed and drained, or 3 cups cooked black beans

⅓ cupwater

1 teaspoonsherry vinegar
or lime juice

freshly ground black pepper
to taste

2avocados
pitted

1 cupfresh cilantro
lightly packed, mostly leaves, some small stems are ok

½ cuppepitas

1jalapeño
small, seeded and roughly chopped 1/4 teaspoon red pepper flakes, go easy if sensitive to spice

2cloves garlic
roughly chopped

2 tablespoonslime juice
medium, or 1 tablespoon sherry vinegar

2 tablespoonswater

½ teaspoonfine grain sea salt

8corn tortillas
small

crumbled feta

Pickled jalapeños
Suggested garnishes, or pickled radishes or pickled red onions

cilantro
torn

hot sauce
Instructions
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Notes
10 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Makes leftovers