Salsa & Black Bean Sweet Potato Tacos
A nutritious, plant-based meal packed with fiber and flavor
Category
Vegan
A nutritious, plant-based meal packed with fiber and flavor
Author:Hilary McGrath
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt & pepper to taste
- 1 can black beans, drained and rinsed
-
1 cup A Bit on the Side mild or hot salsa
- 8 small corn tortillas
- ½ cup Greek yogurt or sour cream
- 1 avocado, sliced
- Fresh coriander & lime wedges for garnish
Directions
Preheat oven to 200°C (400°F).Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.In a small saucepan, heat black beans with ½ cup salsa until warmed through.Warm the tortillas in a dry pan or microwave.Assemble tacos by layering roasted sweet potatoes, black bean mixture, avocado slices, and a drizzle of Greek yogurt or sour cream.Garnish with fresh coriander and serve with lime wedges.
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