Curried Sweet Potato & Black Bean Tacos

Health Rating

This Curried Sweet Potato & Black Bean Taco dish is a hearty meatless meal any taco lover will adore!

Ingredients

1 medium potato	Sweet potato (diced)
3 spray (about 1/3 second)	Olive oil cooking spray
1/4 tsp	Cayenne pepper (to taste)
3/4 tsp	Curry powder (to taste)
1 tsp	Olive oil
1/4 cup	Yellow onion (diced)
1 cup	Black beans, canned (rinsed, drained)
1 medium	Tomato (diced)
1/2 cup	Queso fresco cheese (Mexican cheese or dairy-free option, shredded)
4 small tortilla(s)	Whole wheat tortilla (or gluten-free option, such as corn tortillas)

Preheat the oven to 425 degrees F and prepare the baking sheet.
Dice sweet potato, with skin on, and place on the baking sheet.
Mist the diced potato with olive oil, sprinkle on the cayenne pepper and curry powder, and stir to coat.
Roast the potato for 20-30 minutes, stirring every 10 minutes.
Meanwhile, saute the onion in a pan over medium heat.
Once the onion has become translucent, add the black beans and saute for another 2-3 minutes too warm.
When the sweet potato is done roasting, add to the bean and onion mixture.
To serve, portion the vegetable-bean mixture onto the tortillas and top with freshly diced tomatoes and cheese.
Garnish with your favorite taco toppings, such as salsa, avocado, and sour cream and enjoy!

Quick Tips:

To make the recipe vegan-friendly, replace the cheese with your favorite non-dairy option.
To make the recipe gluten-free, swap out the whole wheat tortillas for a gluten-free option, such as corn tortillas.

Calories 471

Calories from fat 115

Calories from saturated fat 50

Total Fat 12.8 g

Saturated Fat 5.6 g

Trans Fat 0 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 5.0 g

Cholesterol 0.0 mg

Sodium 829 mg

Potassium 948 mg

Total Carbohydrate 69 g

Dietary Fiber 17.9 g

Sugars 5.4 g

Protein 19.9 g

Recipe from: Lindsay Livingston, The Lean Green Bean