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–+ servings
Olivia

Avocado Sweet Potato Tacos with Black Beans

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Avocado sweet potato tacos with black beans made simple and flavorful. A colorful, satisfying Let’s Veg recipe perfect for easy weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: Mexican
Calories: 149
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1½ cups cooked black beans or 1 can, drained and rinsed
  • 1 large avocado sliced
  • 8 small corn or flour tortillas
  • 2 tbsp fresh cilantro chopped (optional)
  • Lime wedges for serving

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
  3. Roast for 22-25 minutes, stirring halfway, until tender and lightly caramelized.
  4. Warm black beans in a small saucepan or skillet until heated through.
  5. Warm tortillas in a dry skillet or wrapped in foil in the oven.
  6. Assemble tacos with roasted sweet potatoes, black beans, and avocado slices.
  7. Top with cilantro and a squeeze of lime.
  8. Serve immediately.

Nutrition

Calories: 149kcalCarbohydrates: 16gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 240mgFiber: 6gSugar: 0.03gVitamin A: 144IUVitamin C: 0.1mgCalcium: 21mgIron: 2mg

Notes

Add salsa or yogurt sauce for extra flavor
Make it vegan by skipping dairy toppings
Great for meal prep store components separately

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