Curried Sweet Potato & Black Bean Tacos
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 10 min |
30 min |
40 min |
2
|
Ingredients
|
1 cup
|
Black beans, canned
(drained and rinsed)
|
|
1/4 tsp
|
Cayenne pepper
(to taste)
|
|
3/4 tsp
|
Curry powder
(to taste)
|
|
1/4 cup
|
Cotija cheese, Cacique
(as needed)
|
|
1 medium potato
|
Sweet potato
(diced)
|
|
1 medium
|
Tomato
(diced)
|
|
4 small tortilla(s)
|
Whole wheat tortilla
|
|
1/4 cup
|
Yellow onion
(diced)
|
Instructions
Dice sweet potato, with skin on, and mist with olive oil. Sprinkle spices and stir to coat.
Roast at 425 degrees F for 20-30 minutes, stirring every 10 minutes.
Sauté the onion in a pan over medium heat, adding the black beans at the beginning if frozen and at the end if not.
Add the sweet potato to the bean and onion mixture.
Portion on to tortillas and top with tomatoes and cheese.
Nutrition Facts
Per Portion
Calories
496
Calories from fat
132
Calories from saturated fat
73
Total Fat
14.7 g
Saturated Fat
8.2 g
Trans Fat
0
Polyunsaturated Fat
0.9 g
Monounsaturated Fat
2.1 g
Cholesterol
26.0 mg
Sodium
1303 mg
Potassium
995 mg
Total Carbohydrate
68 g
Dietary Fiber
18.4 g
Sugars
5.3 g
Protein
22.6 g
Dietary servings
Per Portion
| Grain |
1.8 |
| Meat Alternative |
0.7 |
| Milk Alternative |
0.6 |
| Vegetables |
2.8 |
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
