Sweet Potato and Black Bean Tacos

Ingredients

• 2 small sweet potatoes, peeled and diced
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 2 cloves garlic, minced
• 1 medium red onion, finely chopped
• 1 (15 oz) can no-salt-added black beans, drained and rinsed
• 0.5 tsp Kosher Salt
• 0.5 tsp black pepper
• 8 small corn tortillas
• 0.25 cup Plain Nonfat Greek yogurt
• 0.25 cup Colby jack cheese, Mexican cheese blend reduced fat
• 0.25 cup fresh cilantro, chopped

Method

1. Heat the oven to 400 F. Toss the sweet potato with 1 tablespoon oil, cumin, chilli powder, paprika and garlic.
2. Spread the potatoes on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and lightly crisp.
3. Meanwhile, heat 1 tablespoon oil in a skillet and cook the onion until translucent.
4. Add the black beans, cook for 3 to 5 minutes and season with salt and pepper.
5. Warm the tortillas and fill them with the sweet potato and bean mixture.
6. Top with yoghurt, cheese and cilantro.

Nutrition

Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.

Original source

Diabetes Food Hub. Open the credited publication to review its complete context, serving notes and later changes.

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About this recipe

Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.

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