Description
Delicious plant-based tacos made with sweet potatoes and black beans, perfect for satisfying taco cravings while being nutritious.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon honey
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Corn or flour tortillas
Instructions
- Preheat your oven to 425°F (220°C).
- Combine diced sweet potatoes and bell peppers with olive oil, cumin, chili powder, salt, and pepper in a baking sheet.
- Roast the veggies for about 25-30 minutes until tender and caramelized.
- Mix the honey, lime juice, and chopped cilantro in a small bowl for the sauce.
- Combine the roasted vegetables with black beans and drizzle the honey-lime mixture over the top.
- Warm the corn or flour tortillas in a skillet or oven.
- Assemble each tortilla with the sweet potato and black bean mixture.
Notes
Serve with a side salad, guacamole, or spicy salsa. Store filling in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tacos, black beans, sweet potatoes, vegan, vegetarian, healthy