Sweet Potato and Black Bean Tacos
Ingredients:
- 1 medium sweet potato, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced tomato
- 1/4 cup diced onion
- 1/4 cup shredded lettuce
- 4 small corn tortillas
- Optional toppings: salsa, Greek yogurt, shredded cheese, cilantro
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Place the diced sweet potato on the prepared baking sheet and drizzle with the spice mixture. Toss to coat the sweet potato evenly.
- Bake the sweet potato for 20-25 minutes, or until tender and slightly crispy on the edges.
- While the sweet potato is cooking, prepare the remaining ingredients. Drain and rinse the black beans. Dice the tomato and onion. Shred the lettuce.
- When the sweet potato is done cooking, assemble the tacos. Place a small handful of sweet potato and black beans on each tortilla. Top with tomato, onion, lettuce, and any desired toppings.
- Serve the tacos warm and enjoy!
Nutrition information (per taco, using 1/4 cup black beans and no additional toppings):
- Calories: 135
- Fat: 4g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 3g
