Sensational sweet potato and black bean tacos extravaganza

Preparation time: 15 minutes Cooking time: 25-30 minutes

Ingredients

• 2 large sweet potatoes (about 1.5 pounds / 680 grams)
• 1 tablespoon of olive oil (15 ml)
• 1 can of black beans (15 oz / 425 grams)
• 8 small corn tortillas
• 1 large avocado
• 1 cup of chopped lettuce (50 grams)
• 1 cup of chopped tomatoes (180 grams)
• 1/2 cup of chopped cilantro (20 grams)
• 1 lime, juiced (about 2 tablespoons / 30 ml)
• Salt and pepper to taste

Total Calories per serving: Approximately 341 Calories

Method

1. Preheat your oven to 400°F (200°C).
2. Cut the sweet potatoes into 1/2 inch (approx. 1.3 cm) cubes and toss them in the olive oil. Spread them out on a baking sheet and sprinkle with salt and pepper.
3. Bake the sweet potatoes for about 25-30 minutes, or until they are tender and lightly browned.
4. While the sweet potatoes are baking, rinse and drain the black beans.
5. Warm the corn tortillas in a dry skillet over medium heat until they are pliable.
6. Slice the avocado and chop the lettuce, tomatoes, and cilantro.
7. Once the sweet potatoes are done, assemble the tacos: Lay a tortilla flat, add a layer of black beans, followed by a layer of roasted sweet potatoes. Top with slices of avocado, lettuce, tomatoes, and cilantro. Drizzle with lime juice and add additional salt and pepper if desired.
8. Repeat with remaining tortillas.
9. Enjoy your sweet potato and black bean tacos while they are warm.

Enjoy this simple, inexpensive, and scrumptious dish, perfect for a busy day!

A healthier take on sweet potato and black bean tacos

Make your sweet potato and black bean tacos healthier by substituting the regular grain tortillas with lettuce wraps or whole grain tortillas.

Instead of frying the sweet potatoes, you can bake or steam them to reduce oil content. Also, try swapping sour cream for plain Greek yogurt to enhance the protein without the fat.

Storing your sweet potato and black bean tacos

After you have made your sweet potato and black bean tacos, you can store any leftovers in an airtight container in the refrigerator for up to 4 days.

It is recommended to store the taco fillings separately from the taco shells to maintain the freshness and avoid sogginess. You can simply reheat the fillings in a microwave when you’re ready to eat again.

Serving suggestions for sweet potato and black bean tacos

Thesesweet potato and black bean tacos pair well with a side of fresh guacamole and salsa for added flavor. If you’re looking for a drink to match, try a refreshing iced tea or a cool, crisp white wine. If you prefer beer, a light lager would be a great choice.

Time-saving tips for making Sweet Potato and Black Bean Tacos

To save time, prep the ingredients for your Sweet Potato and Black Bean Tacos ahead of time. You can chop the sweet potatoes and cook the black beans beforehand, and refrigerate them until it’s time to cook. Make use of canned black beans to avoid the soaking and cooking process. Moreover, using pre-made taco seasoning can also save time.

Leftover ideas for Sweet Potato and Black Bean Tacos

If you have leftover Sweet Potato and Black Bean Tacos, simply repurpose the filling into a salad for your next meal. You can add some mixed greens, cherry tomatoes, and top it off with some tangy vinaigrette. Alternatively, the leftovers can also be used to stuff bell peppers or make a hearty omelette for breakfast.