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Sweet Potato and Black Bean Street Tacos
Recipes
Sweet Potato and Black Bean Street Tacos
6 servings
35 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 medium sweet potatoes (about 1 lb)
  • Cooking spray
  • 1 teaspoon kosher salt, divided
  • 1 ½ teaspoons salt-free southwest seasoning, divided
  • ½ small head red cabbage
  • ¼ bunch fresh cilantro
  • ⅓ cup citrus (or lemon) dressing
  • 2 ripe Hass avocados
  • ¼ cup salsa verde
  • 18 small corn (or flour) tortillas
  • 1 can black beans (15–16 oz)

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Peel potatoes (if desired) and cut into ½-inch cubes. Coat with cooking spray, ½ teaspoon salt, and 1 teaspoon southwest seasoning. Place on baking sheet in single layer; bake 18 minutes.
    2. Meanwhile, slice or shred cabbage (about 4 cups) and chop cilantro (¼ cup). Toss cabbage, cilantro, dressing, and remaining ½ teaspoon salt until coated. Halve avocados, remove pits and flesh, and smash flesh; combine with salsa verde and remaining ½ teaspoon southwest seasoning until desired consistency.
    3. Wrap tortillas in foil pouch; place in oven 5 minutes to warm. Drain and rinse beans; stir into sweet potatoes and bake more 3–4 minutes until beans are hot and potatoes are fork-tender.
    4. Assemble tacos by distributing avocado mixture evenly among tortillas; top evenly with cabbage slaw and sweet potato mixture. Serve.
    Note: For extra protein add shredded cooked chicken or scrambled eggs. You can also wrap filling in a large tortilla for "on the go."

Amount per ⅙ recipe serving: Calories 350, Total Fat 13g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 730mg, Total Carb 52g, Fiber 11g, Sugars 9g, Protein 8g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%