Sweet Potato & Black Bean Tacos

Name: Sweet Potato & Black Bean Tacos
Cuisine: Mexican, Latin American, American
Ingredients: 2 large sweet potatoes, diced; 1/2 cup diced white or yellow onion; 2 teaspoons ground cumin; 1/2 teaspoon sweet paprika; 2 teaspoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon each salt and freshly ground pepper; olive oil to drizzle over diced sweet potatoes; 4 cups cooked black beans; 8 tortillas of choice, warmed; Quick Cilantro Chimichurri Sauce

4 steps

Fiber Fueled Cookbook - p. 169. Makes enough for tacos and the Sweet Potato Burritos. Reserve 2 cups for Sweet Potato Burritos. Add a side of brown rice. Only need 1 cup. Kids won't eat it. Cook while potatoes are cooking.

Updated at: Thu, 17 Aug 2023 03:00:54 GMT

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Ingredients

4 servings

2 teaspoonsground cumin

½ teaspoonsweet paprika

2 teaspoonschili powder

½ teaspoondried oregano

½ teaspoongarlic powder

½ teaspoonsalt

pepper

freshly ground

olive oil

to drizzle over diced sweet potatoes

4 cupsblack beans

cooked

8tortillas

warmed

Quick Cilantro Chimichurri Sauce

Instructions

Step 1

Preheat the oven to 400*F

OvenPreheat

Step 2

In a large bowl, place the sweet potatoes, onion, cumin, chili powder, paprika, oregano, garlic powder, salt, and pepper and drizzle with olive oil. Toss well, coating the sweet potato as much as possible with the seasonings.

sweet potatoes2

white onion½ cup

ground cumin2 teaspoons

sweet paprika½ teaspoon

chili powder2 teaspoons

dried oregano½ teaspoon

garlic powder½ teaspoon

salt½ teaspoon

pepper

olive oil

Step 3

Place in a single layer on a baking sheet lined with parchment paper and roast fo 30 to 35 minutes, until tender and coked through. Remove and add in the black beans. Stir, then return back to the oven for 5 minutes to warm through.