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–+ servings

Sweet Potato and Black Bean Tacos

Julie Wunder
Sweet Potato and Black Bean Tacos may quickly become your favorite vegetarian taco!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Vegetarian
Cuisine Mexican
Servings 8 tacos
Calories 132 kcal

Ingredients
  

  • 2 sweet potatoes, peeled and cut in ½ inch cubes
  • 1 tablespoon olive oil, divided
  • 1 teaspoon cumin, divided
  • 1 ½ teaspoons chili powder, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 small sweet onion, diced
  • 1 can black beans, rinsed and drained
  • 1 teaspoon minced garlic, 2 cloves
  • 1 lime
  • dash of hot sauce, optional
  • 8 soft taco shells, I use whole wheat
  • toppings: avocado, cilantro, sour cream (or plain greek yogurt), lime, queso freso, pico de gallo

Instructions
 

  • Preheat oven to 425 degrees
  • Toss sweet potatoes in half the olive oil half the seasonings. Roast in oven for 30-40 minutes until fork tender.
  • With 10 minutes left in the potato cooking time start the next steps.
  • Over medium heat in a non stick pan, saute the onions in the remaining olive oil until soft. Cook them beyond translucent for about 5 minutes.
  • Add the black beans and rest of the spices to the pan. Reduce heat to simmer.
  • When potatoes are done add them to the pan. Add the hot sauce and squeeze the lime on top.
  • Warm tortillas according to the package instructions and serve immediately with the toppings!

Nutrition

Calories: 132kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 213mgPotassium: 262mgFiber: 3gSugar: 3gVitamin A: 8137IUVitamin C: 5mgCalcium: 39mgIron: 1mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!