Black Bean Sweet Potato Tacos
These Roasted Sweet Potato & Black Bean Tacos are easy to make, satisfying, and healthy! Top with a homemade avocado crema for extra flavor!
Servings: 4
Calories: 504.07kcal
Ingredients
- ½ white onion sliced
- 2 bell peppers red & yellow (deseeded and sliced)
- 2 sweet potatoes peeled and diced
- 1 garlic clove minced
- 1 tbsp chili powder
- 4 tbsp avocado oil
- 1 tsp cumin powder
- pinch of salt and black pepper plus more to taste
- 15 oz black beans drained and rinsed
Avocado Crema
- 1 avocado
- 1 cup cilantro
- 1-2 tbsp lime juice
- pinch of salt and pepper plus more to taste
- 1 tbsp avocado oil
To Serve
- tortillas
- cilantro chopped
- fresh lime juice
- hot sauce
- sour cream
- Mexican cheese
- jalapenos
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil and set it aside.
- Slice the bell peppers and onions, dice the sweet potatoes, and mince the garlic. Add to the prepared baking sheet and season with the spices (chili powder, cumin, salt, and pepper) and oil.
- Toss to combine and cover with foil. Roast for 25 minutes covered. Remove foil and continue roasting for 10 minutes or until golden brown and tender.
- Warm the black beans in a saucepan over medium-high heat with a little liquid or filtered water.
- Make Avocado Crema: Add all ingredients to a food processor. Blend/Process on high, scraping down the sides as needed until the crema is smooth. Taste and adjust flavor as needed by adding more lime for acidity or salt for saltiness.
Notes
* If using canned black beans, drain and rinse before adding to the saucepan with 2 tbsp filtered water.
Store leftovers in the refrigerator for up to 1-week.
Nutrition
Serving: 1g | Calories: 504.07kcal | Carbohydrates: 59.03g | Protein: 13.45g | Fat: 26.13g | Saturated Fat: 3.36g | Polyunsaturated Fat: 3.81g | Monounsaturated Fat: 17.48g | Sodium: 105.34mg | Potassium: 1223.72mg | Fiber: 18.38g | Sugar: 8.4g | Vitamin A: 18845.48IU | Vitamin C: 87.41mg | Calcium: 91.78mg | Iron: 4.25mg