By The Toasted Pine Nut
Sweet Potato and Black Bean Tacos
8 steps
Prep:20minCook:20min
Fun way to celebrate #tacotuesday but keep it low carb and gluten free with these Pepper Shell Tacos!! The sweet potato and black beans add a nice flavor!
Updated at: Thu, 21 Nov 2024 12:25:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories620.7 kcal (31%)
Total Fat44.7 g (64%)
Carbs24.6 g (9%)
Sugars7.6 g (8%)
Protein31.1 g (62%)
Sodium757.9 mg (38%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5red onion
chopped
1sweet potato
cubed
2 tablespoonscoconut oil
1 lbground beef
1 tablespoonchili powder
¼ teaspoongarlic powder
¼ teaspoononion powder
¼ teaspooncrushed red pepper flakes
¼ teaspoondried oregano
½ teaspoonpaprika
1 ½ teaspoonsground cumin
1 teaspoonsea salt
1 cupblack beans
drained and rinsed
4red bell peppers
1 cupmexican blend cheese
1avocado
salsa
sour cream
for serving
Instructions
Step 1
Preheat oven to 400F.
Step 2
Saute the onion and sweet potato in coconut oil over medium-high heat for about five minutes.
Step 3
Add the meat and seasoning, using your spatula to break up the meat.
Step 4
When the meat is almost cooked, add the beans and cook through.
Step 5
Cut the peppers in half, lengthwise. Scoop out the seeds and rinse the insides.
Step 6
Place the peppers on a lined baking pan and fill them with the meat mixture.
Step 7
Top with Mexican cheese and bake in the oven for 20 minutes, until the cheese is melted and browned.
Step 8
Serve with avocado, salsa, and sour cream.
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