Sweet Potato and Black Bean Tacos
View original ↗
Cookie and Kate · by Cookie and Kate★ 4.9

Sweet Potato and Black Bean Tacos

NUTRITION · PER SERVING60M COOK
CAL 51%·PRO 58%
CARBS 135G53% OF CAL
28G FIBER17G SUGAR90G OTHER
FAT 40G36% OF CAL
7G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potato tacos with spicy black beans and avocado-pepita dip. Vegetarian, easily vegan, and gluten-free, these hearty tacos deliver vibrant flavors and textures.

mainmexicantacobeansgluten freevegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper (omit if sensitive to spice)
  • 1/4 teaspoon fine salt
  • 1 tablespoon olive oil
  • 1 small yellow or white onion, finely chopped
  • Fine salt
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chili powder
  • 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
  • ⅓ cup water
  • 1 teaspoon sherry vinegar or lime juice
  • Freshly ground black pepper, to taste
  • 2 avocados, pitted
  • 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
  • 1/2 cup pepitas
  • 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
  • 2 tablespoons water
  • 1/2 teaspoon fine salt
  • 8 to 10 small corn tortillas
  • Crumbled feta
  • Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.
PREP
30M
SODIUM
1231MG
ESTIMATE
COMPLETE

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