Roasted Sweet Potato and Black Bean Tacos Recipe
Tacos are a well known Mexican dish that is cherished by individuals from one side of the planet to the other. Roasted Sweet Potato and Black Bean Tacos Recipe, They come in different structures, and best of all, you can modify them to suit your taste buds. In this article, we will share a recipe for Broiled Yam and Dark Bean Tacos, which are delectable as well as sound.
- 2 large sweet potatoes, peeled and diced
- 1 can of black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8-10 tortillas
- Toppings (optional): avocado, salsa, shredded cheese, cilantro
Sweet potatoes are an excellent source of fiber, nutrients, and minerals. They are known to support invulnerability, help assimilation, and advance solid skin. Dark beans, then again, are stacked with protein, fiber, and cancer prevention agents. They assist with diminishing the gamble of coronary illness, lower cholesterol levels, and direct glucose.
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, add diced sweet potatoes, olive oil, cumin powder, chili powder, salt, and pepper. Toss everything together.
- Spread the sweet potatoes evenly on a baking sheet lined with parchment paper.
- Roast the sweet potatoes in the oven for 20-25 minutes or until they are crispy and golden brown.
- While the sweet potatoes are roasting, prepare the black beans. In a small saucepan, heat up the black beans with a pinch of salt.
- Warm up the tortillas in the oven or on a skillet.
- To assemble the tacos, place a spoonful of black beans on a tortilla, followed by a spoonful of roasted sweet potatoes.
- Top it off with your desired toppings, such as avocado, salsa, shredded cheese, and cilantro.
Serve the tacos hot with your most loved plunging sauce, like guacamole, salsa, or acrid cream. You can likewise coordinate them with a side plate of mixed greens or a few simmered veggies.
- Swap out the sweet potatoes with butternut squash or pumpkin.
- Add some protein by including grilled chicken or shrimp.
- Make it vegan by omitting the cheese and using dairy-free sour cream.
Each serving of Roasted Sweet Potato and Black Bean Tacos contains approximately:
- Calories: 230
- Protein: 7g
- Fat: 5g
- Carbohydrates: 38g
- Fiber: 9g
- Sugar: 4g
Roasted Sweet Potato and Black Bean Tacos Recipe are a scrumptious and solid choice for your next taco night. They are not difficult to make, and you can tweak them to suit your taste. Yams and dark beans are both nutritious fixings that give an extensive variety of medical advantages. So, give this recipe a try, and enjoy a tasty and wholesome meal with your loved ones.
Can I use canned sweet potatoes instead of fresh sweet potatoes?
- Yes, you can use canned sweet potatoes, but they may not be as crispy as roasted sweet potatoes. You can try draining and rinsing the canned sweet potatoes, then seasoning them with olive oil, cumin powder, chili powder, salt, and pepper, and roasting them in the oven for a few minutes to get them crispy.
Can I make these tacos ahead of time?
- Yes, you can make the roasted sweet potatoes and black beans ahead of time and store them in the refrigerator for up to 3-4 days. When you’re ready to assemble the tacos, warm up the sweet potatoes and black beans and assemble the tacos with your desired toppings.
Can I use corn tortillas instead of flour tortillas?
- Yes, you can use corn tortillas if you prefer. Just warm them up in the oven or on a skillet before assembling the tacos.
Can I freeze these tacos?
- We don’t recommend freezing the assembled tacos, as they may become soggy when thawed. However, you can freeze the roasted sweet potatoes and black beans separately and use them to assemble fresh tacos when you’re ready.
Are these tacos spicy?
- The level of spiciness depends on the amount of chili powder you use. If you prefer mild tacos, use less chili powder or omit it altogether. You can also adjust the spiciness by using mild or hot salsa as a topping.