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

Ingredients

  • Nonstick aluminum foil
  • 2 medium sweet potatoes (about 1 lb total)
  • 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) vinaigrette
  • 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. Spread on baking sheet in single layer and 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.
    3. Halve avocados and discard pits; scoop out flesh and smash. Combine avocado, salsa verde, and remaining ½ teaspoon southwest seasoning until desired consistency.
    4. Wrap tortillas in foil; bake 5 minutes to warm. Drain and rinse beans; stir into sweet potatoes and bake 3–4 more minutes until beans are hot and potatoes are fork-tender.
    5. Assemble tacos by distributing avocado mixture evenly among tortillas; top evenly with cabbage slaw and sweet potato mixture. Serve.

    Chef's Tip: You can add shredded cooked chicken or scrambled eggs for extra protein. You can also wrap filling in large tortillas for burritos to take on-the-go.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 350, Total Fat 14g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 730mg, Total Carb 52g, Fiber 12g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 20%