Sweet Potato and Black Bean Tacos
The next time you’re in the mood for tacos, try this healthy twist on the traditional version. Replace the “beef” with a sweet potato filling that’s low in calories and loaded with vitamins A and C as well as potassium. Plus, one can of black beans contains 15 grams of protein!
These tasty tacos are the perfect balance of sweet and spicy. The coolness of the fresh cilantro and salsa also creates a burst of flavor. I chose corn tortillas, but you could eat the filling on its own, in a burrito, or on nachos.
Sweet Potato and Black Bean Tacos
Adapted from Joy the Baker
2 sweet potatoes, peeled and cut into cubes
1 1/2 Tbsp. olive oil
1/4 tsp. sea salt
1/2 tsp. red chili flakes
2 limes, cut in half
15-oz. can black beans, drained and rinsed
1/4 cup diced red onion
1 tsp. ground cumin
6 small corn tortillas
1/4 cup chopped fresh cilantro
- Preheat the oven to 400ºF.
- Combine the potatoes with 1 tablespoonful of the oil. Sprinkle on the salt, the chili flakes, and the juice of 1 lime.
- Spread on a cookie sheet and bake for 25 minutes, or until softened through and browned on the outside. Flip the sweet potato cubes once or twice during baking to ensure even cooking.
- While the sweet potatoes are baking, cook the beans. Heat 1/2 tablespoonful of oil in a medium saucepan. Add the onion and cook until translucent. Add the cumin and stir until fragrant. Add the beans and juice of 1 lime. Cook until heated through.
- Heat the tortillas in a hot skillet with just a touch of oil. Remove and serve with the sweet potatoes, beans, and fresh cilantro.
Makes 4 to 6 servings
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