Vegetarian Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted sweet potatoes and zucchini with black beans tucked into tortillas with feta, avocado, and Greek yogurt. Hearty, flavorful, and satisfying enough for meat eaters too.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium sweet potatoes
- 2 tablespoons extra-virgin olive oil (divided)
- 2 ½ teaspoons ground chili powder (divided)
- 1 ½ teaspoons ground cumin (divided)
- 3/4 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 medium zucchini (ends trimmed and cut into ½-inch dice (leave the skin on))
- 1 (14-ounce) can reduced sodium black beans (rinsed and drained)
- ½ cup prepared salsa (plus additional for serving)
- 8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
- 3 ounces crumbled feta (queso fresco, or shredded cheddar)
- Sliced avocado
- Chopped fresh cilantro
- Plain non-fat Greek yogurt
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1070mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1042mg
- Calcium
- 297mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1070MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.