35 Minute Sweet Potato and Black Bean Tacos
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Vanilla and Bean · by Traci York★ 5.0 (3)

35 Minute Sweet Potato and Black Bean Tacos

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 30%
CARBS 45G47% OF CAL
9G FIBER0G ADDED0G INTRINSIC33G OTHER3G TOTAL SUGAR
FAT 17G39% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick roasted sweet potato and black bean tacos with pepper jack cheese and chili-lime avocado sauce. A hearty, budget-friendly vegetarian meal ready in 35 minutes.

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Nutrition & ingredients

Ingredients

serves 8
  • 1/3 cup (40 grams) Raw Pepitas (optional but recommended)
  • 3 cups (415 grams) Diced Sweet Potato (peeled & diced into 1/4 inch pieces, about one medium potato)
  • 1 1/2 tablespoons Vegetable Oil (like olive or avocado oil)
  • 1 3/4 cups (425 grams) Cooked Black Beans (homemade or about one can, drained)
  • 3/4 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cumin (*see note)
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Chipotle Chili Powder (or more Chili Powder)
  • 1/4 teaspoon Garlic Granules
  • 1/8 teaspoon Onion Powder
  • 1/4 Lime
  • 8, 6-7 inch (15-17 cm) Soft Flour Tortillas (**see note)
  • 2 1/2 cups (130 grams) Shredded Pepper Jack Cheese (or Monterey Jack Cheese)
  • 1/2 cup (70 grams) Cotija Cheese (or Queso Fresco)
  • 2 1/2 cups (75 grams) Romaine Lettuce (chopped)
  • 1 (275 grams) Avocado (sliced in half, skin/pit removed, about one medium)
  • 8 sprigs Cilantro (ends trimmed)
  • 1 Green Onion (chopped into small pieces)
  • 4-6 Pickled Jalapeno Pepper Rings (adjust to taste)
  • 1 tablespoon + 1 teaspoon Fresh Lime Juice (about 3/4 of a lime)
  • 1/4 + 1/8 teaspoon Fine Sea Salt
  • 5-7 tablespoons Water (as needed)
PREP
10M
SODIUM
803MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.