Sweet Potato Black Bean Tacos
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Running on Real Food · by Deryn Macey★ 5.0 (2)

Sweet Potato Black Bean Tacos

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 20%
CARBS 48G63% OF CAL
8G FIBER35G OTHER4G TOTAL SUGAR
FAT 7G22% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potato and black bean tacos with chipotle cashew crema and crispy cabbage slaw. A quick, bold-flavored vegan meal.

mainmexicantacobeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 medium sweet potatoes (cut into ½-inch cubes (595 g, approx 5 cups cubed))
  • 2 tsp oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • salt
  • 2 cups red cabbage (finely shredded)
  • 1 lime (juiced (approx. 3-4 tbsp))
  • ¼ cup cilantro (chopped)
  • pinch of sugar
  • salt and pepper
  • 1 cup cashews (soaked (140 g))
  • 1 tbsp tomato paste (20 g)
  • ½ cup nutritional yeast (40 g)
  • 1 chipotle pepper in adobo
  • ½ lime (juiced (approx. 2 tbsp))
  • ¾ cup water
  • pinch of salt
  • 1 small onion (finely diced (115 g/1 cup))
  • 2 cloves garlic (minced)
  • 1 15 oz can of black beans (drained and rinsed)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ cup water
  • 12 small corn tortillas or flour tortillas
PREP
15M
SODIUM
393MG
ESTIMATE
COMPLETE

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