how to cook sweet potato and black bean tacos healthy

sweet potato and black bean tacos healthy: Back in 2011, there was a celebrity gossip piece titled “Fergie Isn’t Pregnant—She Just Really Likes Tacos. This might be the only thing I have in common with the buxom Black Eyed Peas singer. Tacos are amazing.

MAKES 8 TO 10 TACOS

$0.73 PER SERVING

Ingredients for sweet potato and black bean tacos healthy recipe

2 sweet potatoes, cubed
1 tablespoon olive oil
2 (15-ounce) cans black beans, drained and rinsed, or 1½ cups cooked dry black beans
1 red onion, diced
½ teaspoon dried oregano
2 teaspoons ground cumin
1 clove garlic, minced
1 tablespoon hot sauce
2 tablespoons soy sauce or Bragg’s Liquid Aminos
Juice of 1 lime
¼ cup chopped fresh cilantro
1 or 2 radishes, sliced
8 to 10 (8-inch) flour tortillas
2 limes, cut into wedges

How to make sweet potato and black bean tacos healthy ?

Preheat the oven to 400ºF.

In a baking dish, toss the sweet potatoes with the olive oil. Bake for 5 minutes. Using a spatula, flip the potatoes and put them back in the oven to bake until tender.

While the potatoes bake, in a large bowl, mix together the black beans, red onion, oregano, cumin, garlic, hot sauce, soy sauce, and lime juice with a wooden spoon.

Use a spoon to gently mix the baked sweet potatoes in with the black bean mixture. Stir in the cilantro and radishes just before serving.

Warm the tortillas following the directions on the package.

Serve the sweet potato and black bean mixture warm, with lightly toasted tortillas and lime wedges for squeezing over the top.

Store any leftovers separately from the tortillas so the tortillas don’t get soggy from the sweet potatoes and black beans.

You can use any leftover tortillas to make:

Vegan Bacon and “Egg” Enchiladas

Roasted Pear, Walnut, and Brussels Sprout Taco

how to cook sweet potato and black bean tacos healthy