Black Bean and Sweet Potato Tacos with Avocado and Salsa
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 large sweet potato peeled and cubed
- 8 corn tortillas
- 1 avocado sliced
- 1 cup fresh salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tbsp olive oil, cumin, chili powder, and salt. Roast for 20-25 minutes until tender.
- In a saucepan, heat remaining olive oil and add black beans. Mash slightly and cook until heated through.
- Warm tortillas according to package instructions.
- Assemble tacos: Fill tortillas with black beans, roasted sweet potatoes, avocado slices, and salsa.
- Garnish with fresh cilantro and serve.
Notes
Nutritional Information (per serving):
- Calories: 350
- Protein: 12g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 12g
- Sodium: 400mg