SWEET POTATO AND BLACK BEAN TACOS
My husband strongly believes that a real meal requires meat.
Categories main dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400ºF. Line a sheet pan with foil. Spread sweet potato on the sheet pan, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon cumin and chili powder. Toss until evenly coated. Bake in the oven for 45 minutes or until potatoes are tender. While potatoes roast in the oven, heat remaining 1 tablespoon of olive oil in a large nonstick skillet. Add onions and garlic, sauté until fragrant, about 5 minutes. Add black beans, remaining cumin, and lime juice. When potatoes are done, add them to the beans and mix until well combined. Combine avocado, crema, cilantro, garlic, salt, and lime juice in a blender. Blend until smooth. Serve sweet potato mixture in warm tortillas, drizzled with avocado crema.
SWEET POTATO AND BLACK BEAN TACOS
Turn sweet potatoes and black beans into a simple, healthy dinner with these tacos! Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any favorite toppings.
Provided by Elizabeth Stark
Categories Dinner Pantry Meal Quick and Easy
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F
- Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.
- Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.
Nutrition Facts : Calories 434 kcal, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 15 g, Protein 11 g, SaturatedFat 3 g, Sodium 726 mg, Sugar 5 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SWEET POTATO-BLACK BEAN TACOS
Tender, smoky sweet potato is the star of these vegetarian tacos. A mashed black bean spread with onion holds everything in place. Serve with your favorite taco toppings.
Provided by Marianne Williams
Categories Healthy Taco Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl; toss to coat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans; cook, stirring occasionally, until warmed through, about 2 minutes. Transfer 1/3 cup of the bean mixture to the baking sheet with the sweet potatoes; toss to combine.
- Add 1/2 cup water to the remaining bean mixture in the skillet over medium-high heat; stir and mash the bean mixture with the back of a fork or a potato masher until it's almost smooth but some bean chunks remain. Remove from heat; stir in lime juice.
- To serve, spread 1 1/2 tablespoons mashed bean mixture onto each tortilla and spoon 2 tablespoons sweet potato mixture over the bean mixture. Top evenly with queso fresco and sliced avocado. Add sour cream, salsa, pepitas and/or cilantro, if desired. Serve immediately with lime wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 61 g, Cholesterol 7 mg, Fat 22 g, Fiber 15 g, Protein 13 g, SaturatedFat 4 g, Sodium 453 mg, Sugar 8 g
SWEET POTATO AND BLACK BEAN TACOS
These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 25
Steps:
- Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
- Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over 1/4 teaspoon) and pepper, and cover until you're ready to serve.
- Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.
- Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
- To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.
Nutrition Facts : ServingSize 2 tacos, Calories 726 calories, Sugar 12 g, Sodium 730.3 mg, Fat 31 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 24.1 g, Protein 20.5 g, Cholesterol 0 mg
SWEET POTATO AND BLACK BEAN TACOS WITH AVOCADO CREMA AND CILANTRO
Not many tacos can boast that they're rich in vitamin A. Ours, however, are full of it, thanks to tender roasted cubes of sweet potato. They're joined by black beans and a zesty avocado crema for some of the most delectable veggie goodness to be found inside the fold of a tortilla. You could say that they bring their A-game in every single way.
Provided by HelloFresh
Categories main course
Time 40m
Number Of Ingredients 14
Steps:
- Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.
- Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the beans from the box (use the rest as you like). Zest ½ tsp zest from lime, then cut into halves.
- Heat 1 TBSP olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.
- Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
- Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with sour cream, juice from remaining lime half, and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.
- Spread avocado crema onto tortillas, then top each with filling, avocado slices, and cilantro. TIP: Break out the hot sauce if you like it spicy.
Nutrition Facts : Calories 820 kcal, Fat 35 g, SaturatedFat 10 g, Carbohydrate 104 g, Sugar 17 g, Protein 16 g, Fiber 20 g, Cholesterol 20 mg, Sodium 710 mg
VEGETARIAN BLACK BEAN AND SWEET POTATO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, kosher salt, ground black pepper, corn tortillas, black beans, pico de gallo, avocado, fresh cilantro
Provided by Pierce Abernathy
Categories Lunch
Time 30m
Yield 2 tacos
Number Of Ingredients 9
Steps:
- Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
- Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, Sugar 2 grams
VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS
A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!
Provided by Ryan and Marissa Clements
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
- Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
- Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
- Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
- Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
- Warm tortillas in pairs in the microwave, 15 to 20 seconds.
- Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g
SWEET POTATO AND BLACK BEAN TACOS
Our hearty vegetarian tacos are made with roasted sweet potatoes, chiles, shredded red cabbage and Progresso black beans.
Provided by Inspired Taste
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
- In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
- Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw). Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
- In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until lightly toasted. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
- To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling. Serve with lime wedges.
Nutrition Facts : ServingSize 1 Serving
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