Sweet Potato and Black Bean Tacos - Vegetarian
These Sweet Potato and Black Bean Tacos are a vibrant and delicious way to enjoy a vegetarian meal packed with flavor and nutrition. Perfectly roasted sweet potatoes combined with protein-rich black beans create a hearty and satisfying base, while fresh toppings like avocado, red onion, and cilantro add layers of texture and brightness.
Ingrédients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, drained and rinsed
- 8 small small corn tortillas
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, lime, cut into wedges
- 1/2 cup avocado, sliced
- 1/4 cup crumbled queso fresco (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly crispy.
- While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side or until they are soft and pliable.
- In a medium bowl, combine the roasted sweet potatoes with the black beans.
- To assemble the tacos, place a generous spoonful of the sweet potato and black bean mixture onto each tortilla.
- Top with chopped red onion, fresh cilantro, avocado slices, and a sprinkle of queso fresco if using.
- Serve immediately with lime wedges on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 50g | Protéines: 8g | Fat: 10g | Sucre: 6g
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