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Sweet Potato and Black Bean Tacos
Cumin-and-paprika roasted sweet potato and warmed black beans piled into corn tortillas with avocado, fresh salsa, coriander and lime, a vegetarian taco night that does not skimp on flavour.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
American
vegetarianvegan
Ingredients
3large sweet potatoes, peeled and diced
1 tspcumin
1 tspsmoked paprika
1/2 tspchilli powder
2 tbspolive oil
1 tinblack beans, drained
12small corn tortillas, warmed
1avocado, sliced
fresh salsa, coriander and limeto serve
Instructions
1
Toss sweet potato with cumin, paprika, chilli and oil. Roast at 200°C for 25 minutes.
2
Warm black beans with a pinch of cumin and salt.
3
Warm tortillas.
4
Fill with sweet potato, black beans and avocado.
5
Top with salsa, coriander and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
315
Protein
6.1g
Fat
14.9g
Carbs
42.9g
Fiber
7.4g
Sodium
22mg
Reviews
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★★★★★
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