Sweet Potato Black Bean Tacos

🛒 Ingredients

• Sweet potato, diced 150 g · 129 kcal
• Black beans, canned, rinsed 120 g · 158 kcal
• Corn tortillas 56 g · 122 kcal
• Onion, diced 30 g · 12 kcal
• Garlic, minced 5 g · 7 kcal
• Olive oil 5 g · 44 kcal
• Chili powder 2 g · 6 kcal
• Ground cumin 1 g · 4 kcal
• Smoked paprika 1 g · 3 kcal
• Lime juice 5 g · 2 kcal
• Fresh cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Toss diced sweet potato with olive oil, chili powder, cumin, and smoked paprika, then spread on a baking sheet. Roast for 15-20 minutes until tender.
2. While sweet potatoes roast, heat a small amount of oil in a pan over medium heat. Sauté diced onion until softened, then add minced garlic and cook for another minute until fragrant.
3. Add the rinsed black beans to the pan with the onion and garlic. Stir in a splash of water or vegetable broth, bring to a simmer, and cook for 5 minutes, mashing some beans if desired.
4. Remove roasted sweet potatoes from the oven and combine them with the seasoned black beans. Stir in lime juice and fresh cilantro.
5. Warm the corn tortillas on a dry skillet or microwave until pliable. Divide the sweet potato and black bean mixture evenly among the warm tortillas.
6. Serve immediately, optionally topping with salsa, avocado, or a squeeze of fresh lime.