Roasted sweet potato and black bean tacos with lime and cheddar cheese
Enjoy a delicious and nutritious meal with our Roasted Sweet Potato and Black Bean Tacos! These tacos feature a mouth-watering combination of roasted sweet potatoes, savory black beans, tangy lime juice, and melty cheddar cheese, all wrapped in warm tortillas. Add a burst of flavor with salsa, fresh coriander leaves, and a zesty kick from chili powder and cumin. Top it all off with juicy tomatoes and a dollop of creamy sour cream. Perfect for a hearty dinner or a satisfying lunch, these tacos are sure to become a favorite in your recipe repertoire.
- 01 Apr 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 18 Ingredients
Roasted sweet potato and black bean tacos are a delicious and nutritious meal that's perfect for any time of day. Combining the rich, starchy sweetness of roasted sweet potatoes with the hearty texture of black beans, these tacos are topped off with zesty lime juice, savory cheddar cheese, and a touch of spice. Whether you're serving a large crowd or just making a quick meal for yourself, these tacos are sure to be a hit.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes and diced onion with olive oil, 1 tbsp lime juice, ground cumin, chili powder, red pepper, and a dash of salt.
- Spread the mixture evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- While the vegetables are roasting, combine the drained black beans and 1/3 cup of the salsa sauce in a small saucepan over medium heat. Cook, stirring occasionally, until heated through. Remove from heat and set aside.
- Wrap the tortillas in aluminum foil and place them in the oven for the last 5 minutes of the vegetable roasting time, or warm them in a dry skillet over medium heat until pliable.
- Lay a warmed tortilla flat on a plate. Start by adding a generous spoonful of the roasted sweet potato and onion mixture.
- Add a couple of spoonfuls of the warmed black beans and salsa mixture on top of the vegetables.
- Sprinkle with shredded cheddar cheese, diced tomato, and chopped coriander leaves.
- Drizzle with a bit of pepper sauce and a squeeze of fresh lime juice to taste.
- Add a dollop (1 tablespoon) of sour cream on each taco.
- Serve immediately with additional lime wedges and the remaining salsa sauce on the side.
Tips:
- Ensure the sweet potatoes are cut into even-sized pieces for uniform roasting and consistent texture.
- Roast the sweet potatoes in a preheated oven at 425°F (220°C) to get a nice crispy exterior while keeping the inside tender.
- Warm the tortillas in a dry skillet or in the oven for a few minutes before serving to enhance their flavor and pliability.
- For added flavor, consider marinating the black beans with some of the spices and lime juice before adding them to the tacos.
- Prepare all toppings and garnishes in advance, so assembling the tacos is quick and easy.
These roasted sweet potato and black bean tacos are a delightful mix of flavors and textures, blending sweetness, spice, and zest into every bite. Quick and straightforward to prepare, they are perfect for a weeknight dinner or a casual get-together. Enjoy the rich and satisfying taste that makes this dish a favorite among everyone who tries it.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 9g | 23% |
| Sugar 11g | 11% |
| Fat | |
| Fat 14g | 16% |
| Saturated 4.07g | 14% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 36mg | 7% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 2.13mg | 13% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.11ug | 4% |
| Vitamin C 20mg | 23% |
| Vitamin E 2.01mg | 13% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 2.99mg | 27% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 760mg | 22% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 740mg | 49% |
| Zinc, Zn 1.39mg | 13% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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