Low FODMAP Sweet Potato Tacos with Black Beans

Name: Low FODMAP Sweet Potato Tacos with Black Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American, TexMex
Ingredients: 8- ounces (225 g) peeled sweet potatoes, (cut into small cubes); 8- ounces (225 g) peeled white potatoes, (cut into small cubes); ¼ cup (60 ml) tablespoons Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent); ¾ teaspoon cumin; ½ teaspoon dried oregano; ¼ teaspoon chipotle chile powder; 1/8 teaspoon cayenne; Kosher salt; Freshly ground black pepper; 2/3 cup (170 g) lactose-free plain yogurt; 4 1/4- ounces (120 g) avocado flesh; 1 tablespoon plus 1 teaspoon lime juice; Water, (about 2 to 4 tablespoons); 5- ounces (140 g) drained, canned black beans; 6- ounces (170 g) shredded red cabbage; ¼ cup (8 g) chopped cilantro; 2 tablespoons chopped scallions, (green parts only); ¼ teaspoon cumin; Jalapeno slices; optional; 8, 6- inch (15 cm) low FODMAP corn tortillas, warmed; Lime wedges

Instructions

Prep:15minCook:40min

Our Low FODMAP Sweet Potato Tacos with Black Beans are a perfect vegetarian dinner packed with flavor, texture and color! Just look at the images. Even meat eaters go crazy for these – and when you drizzle with the Avocado Lime Crema? You’ll be in Tex-Mex heaven. If you use a vegan yogurt for the crema, the dish will be vegan.Low FODMAP Serving Size Info: Makes 4 Servings; 8 tacos; 2 tacos per serving

Updated at: Thu, 21 Nov 2024 12:26:28 GMT