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Sweet Potato & Black Bean Tacos

Sweet Potato & Black Bean Tacos: Flavor-Packed Plant-Based Bliss

Discover the delightful Sweet Potato & Black Bean Tacos, packed with flavor and nutrition for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Sweet Potatoes peeled and diced
  • 1 can Black Beans rinsed and drained
  • 2 tablespoons Olive Oil
  • 1 tablespoon Spice Blend cumin, chili powder, smoked paprika, garlic powder
For the Tortillas
  • 8 pieces Corn Tortillas
For Fresh Garnishes
  • 1 cup Diced Avocado
  • 1/2 cup Chopped Cilantro
  • 1/2 cup Red Onion diced
  • 1/2 cup Lime Crema made with lime juice and vegan yogurt

Equipment

  • Oven
  • Skillet
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes, toss with olive oil and half the spice blend, spread on a baking sheet, and roast for 20-25 minutes.
  2. In a skillet, warm olive oil and sauté diced onions and minced garlic for 3-4 minutes. Add black beans and remaining spice blend, simmer for 5-7 minutes, and mash a portion of the beans.
  3. Transfer the roasted sweet potatoes into the skillet with black beans and fold together until well mixed. Taste and adjust seasoning.
  4. Warm the corn tortillas in a skillet. Scoop the sweet potato and black bean filling onto each tortilla and top with garnishes.

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 10gSugar: 2gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure even cubing of sweet potatoes for uniform roasting. Always warm tortillas before assembly for best results.

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