These Spicy Sweet Potato and Black Bean Tacos are a treat for both the eyes and the taste buds. The vibrant colors of the roasted sweet potatoes, black beans, and fresh toppings make for a visually stunning dish. With a balance of spicy, savory, and sweet flavors, these tacos are perfect for a quick, nutritious meal. They're not only delicious but also packed with nutrients, making them a fantastic choice for a wholesome dinner.
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- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 15 15 oz can black beans, drained and rinsed
- 8 small small corn tortillas
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/2 cup salsa
- 1 lime, lime, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin powder, smoked paprika, and salt until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy.
- While the sweet potatoes are roasting, warm the tortillas in a dry skillet over medium heat for about 1 minute on each side, or until pliable.
- In a medium saucepan, heat the black beans over medium heat until warmed through, about 5 minutes.
- Assemble the tacos by placing a generous spoonful of roasted sweet potatoes on each tortilla, followed by black beans.
- Top with red onion, fresh cilantro, feta cheese (if using), and a spoonful of salsa.
- Serve with lime wedges on the side for squeezing over the tacos.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 52g | Protéines: 12g | Fat: 8g | Sucre: 7g