Sweet Potato and Black Bean Tacos
User Reviews
5.0
72 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
42 mins
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Servings
6 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato and Black Bean Tacos
Report
These spiced sweet potato and black bean tacos are topped with an incredibly honey lime crema, and are sure to make even non-vegetarians fall in love with meatless meals!
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Ingredients
Honey lime crema
- 1/4 cup sour cream
- 1 Tbsp minced fresh cilantro
- 1 tsp honey
- 1/2 medium lime juiced
- pinch of kosher salt, black pepper, and chili powder
Tacos
- 1 1/2 lbs. sweet potatoes peeled and diced into 1/2 inch cubes
- 4 Tbsp olive oil divided
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 small yellow onion minced
- 2 cloves garlic minced
- 15 oz can black beans drained and rinsed well
- 8 oz can whole kernel corn drained
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp minced fresh cilantro
Toppings
- soft taco sized flour or corn tortillas
- shredded purple cabbage
- Diced avocado
- minced fresh cilantro
- sliced green onions
- any other desired toppings
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Instructions
Prepare
- Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside.
Make crema
- To a food processor, add all crema ingredients (sour cream, cilantro, honey, lime juice, salt, pepper, and chili powder). Pulse a few times until well combined, transfer to an airtight container, and refrigerate until tacos are ready to serve.
Roast sweet potatoes
- Add diced sweet potatoes to a mixing bowl. Pour in 2 1/2 Tbsp olive oil, and stir to combine. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne, and stir well to combine.
- Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.
Make filling
- While the potatoes are roasting, heat a large skillet over MED HIGH heat. Once hot, add remaining 1 1/2 Tbsp olive oil, then add minced onion. Cook, stirring often, for about 5 minutes.
- Add garlic and cook, stirring often, for about 30 seconds.
- Reduced heat to MED LOW, and stir in black beans and corn.
- Once the sweet potatoes have roasted, add them to the skillet with the black beans and corn, then stir in honey, lime juice, and cilantro.
Serve
- Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.
Notes
- I've estimated this recipe will serve approximately 6, however feel free to divide it up into as many servings as you'd like.
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
58g
(19%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
6mg
(2%)
Sodium
329mg
(14%)
Potassium
756mg
(22%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
16474IU
(329%)
Vitamin C
9mg
(10%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 329mg | 14% |
| Potassium | 756mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 16474IU | 329% |
| Vitamin C | 9mg | 10% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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