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BLACK BEAN AND SWEET POTATO TACOS
02

BLACK BEAN AND SWEET POTATO TACOS

NUTRITION
HEALTHY RECIPES
Dec 24, 2024

BLACK BEAN AND SWEET POTATO TACOS

These tacos with Black Beans and Sweet Potatoes are a perfect fusion of savoury and sweet, combining roasted sweet potatoes with protein-packed black beans. These tacos offer a delicious, plant-based meal, served on soft corn tortillas and topped with fresh salsa, lime juice and a sprinkle of cilantro. The sweet potato adds a natural sweetness, while the black beans provide a hearty base. With pumpkin seeds for a bit of crunch and lime juice for tang, this dish is a balanced, nutritious option for lunch or dinner. Quick to prepare, these tacos are both satisfying and wholesome.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée

SERVING SIZE

1 serving (2 tacos)

CUISINE

Mexican, American

PREPARATION/TECHNIQUES

Roast, No-Cook, One-Pot Wonders

OCCASION/HOLIDAY

Cinco De Mayo, Weeknight Dinner, Picnic, Potluck, Family Reunion, Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, High Fibre, Gluten-Free, Quick & Easy

DISH TYPE

Tacos, Wraps, Sandwiches

INGREDIENTS

There are the following ingredients for Black Beans and Sweet Potato Tacos:

  • 50g canned black beans, drained
  • 1/4 small sweet potato, diced and roasted
  • 2 small corn tortillas
  • 1 tbsp salsa
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lime juice
  • Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 260
  • Protein: 7g
  • Fat: 5g
  • Carbohydrates: 47g
  • Fibre: 10g
  • Sodium: 250mg
  • Sugar: 5g

PREPARATION

These steps are followed for the preparation of Black Beans and Sweet Potato Tacos:

  • Roast the sweet potato: Preheat the oven to 200°C (400°F) and add diced sweet potato in olive oil, salt and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring half the dough until golden brown and tender.
  • Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until warm and pliable. Warming the tortillas enhances their flavour and makes them more flexible for filling.
  • Prepare the black beans: Drain and rinse the black beans, then warm them in a small saucepan over medium heat for 3-5 minutes. Season with salt and pepper to taste.
  • Assemble the tacos: Place the roasted sweet potato and black beans on each tortilla. Top with a tablespoon of salsa, chopped fresh cilantro and a drizzle of lime juice.
  • Serve: Garnish with additional salt and pepper if needed. Serve the tacos immediately for a fresh and flavourful meal.

PREP TIME

5 minutes

COOKING TIME

25 minutes

TIPS

  • Roasting tip: For extra flavour, season the sweet potatoes with cumin, paprika or chilli powder before roasting. This adds a smoky depth to the dish.
  • Tortilla hack: If you prefer softer tortillas, wrap them in a damp paper towel and microwave them for 20-30 seconds to soften without drying them out.
  • Adjus the salsa: Use homemade salsa or add ingredients like diced avocado, jalapeno or red onion to give the salsa extra kick and texture.

VARIATIONS

  • Add protein: For a heartier meal, add grilled tofu, tempeh, or even scrambled eggs for a taco version of breakfast.
  • Change beans: Swap black beans for pinto beans, chickpeas or lentils to vary the flavour and texture while maintaining the protein and fibre content.
  • Add extra veggies: Roasted bell peppers, zucchini or corn can be added to the tacos for extra crunch and colour.
  • Try a different dressing: Swap lime juice for a creamy avocado-lime dressing or a drizzle of tahini for added creaminess.

PREPPING AND STORAGE

  • Fridge storage: Store any leftovers (beans and sweet potatoes) in an airtight container in the fridge for up to 3 days.
  • Freezing: Roasted sweet potatoes freeze well for up to 2 months. Thaw in the fridge and reheat before assembling the tacos. Black beans can also be frozen for future use.

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