BLACK BEAN AND SWEET POTATO TACOS WITH SALSA
These Black Bean And Sweet Potato Tacos With Salsa 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 coriander. The sweet potato adds a natural sweetness, while the black beans provide a hearty base. This salsa is made with pumpkin seeds for a bit of crunch and lime juice for tang. These Black Bean And Sweet Potato Tacos with Salsa are a balanced and nutritious option for lunch or dinner. These tacos are Quick to prepare, which is both satisfying and wholesome.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mexican, American
PREPARATION/TECHNIQUES
Roast, No-Cook, One-Pot Wonders
OCCASION/HOLIDAY
Cinco De Mayo, Picnic, Potluck, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Wheat / Gluten-Free, Quick & Easy
DISH TYPE
Tacos & Wraps
INGREDIENTS
There are the following ingredients for Black Beans and Sweet Potato Tacos:
- 50 grams | 1.76 ounces | ⅓ cup canned black beans, drained
- 40 grams | 1.41 ounces | ¼ small sweet potato, diced and roasted
- 48 grams | 1.69 ounces | 2 small corn tortillas
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon salsa
- 1 gram | 0.04 ounces | 1 tablespoon fresh coriander, chopped
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon lime juice
- 0.75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt, to taste
- 0.30 grams | 0.01 ounces | ⅛ teaspoon black pepper, freshly ground, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 214 kilocalories
- Fat: 1.7 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 43.7 grams
- Sugar: 4.5 grams
- Fibre: 8.9 grams
- Sodium: 491 milligrams
- Protein: 8.2 grams
- Calcium: 75 milligrams
- Potassium: 546 milligrams
- Iron: 1.93 milligrams
PREPARATION
These steps are followed for the preparation of Black Bean And Sweet Potato Tacos With Salsa:
- Roast The Sweet Potato: Preheat the oven to 200°Celcius and add diced sweet potato to olive oil, salt and pepper. Spread evenly on a baking sheet and roast for 20 to 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 to 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 coriander 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.
PREPARATION TIME
5 minutes
COOKING TIME
35 minutes
TIPS
Here are some helpful tips for Black Bean And Sweet Potato Tacos With Salsa:
- 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 to 30 seconds to soften without drying them out.
- Adjust The Salsa: Use homemade salsa or add ingredients like diced avocado, jalapeno or red onion to give the salsa an 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 Vegetables: 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
- Refrigerator Storage: Store any leftovers (beans and sweet potatoes) in an airtight container in the refrigerator for up to 3 days.
- Freezing: Roasted sweet potatoes freeze well for up to 2 months. Thaw in the refrigerator and reheat before assembling the tacos. Black beans can also be frozen for future use.
