Sweet potato and black bean tacos

Name: Sweet potato and black bean tacos
Cook time: 25 min
Yield: 2 servings
Ingredients: 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1 tsp oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; Salt and freshly cracked black pepper to taste; 1 cup cooked black beans (Rajma); 1/2 tsp ground cumin; 1/4 tsp dried oregano; 1 garlic clove, finely minced; 2 tbsp water; 1 tsp lime juice; For taco shells; 4 small (5- to 6-inch) 100% whole-corn tortillas; 1 cup finely shredded purple cabbage; 1 tbsp fresh lime juice; A pinch of salt; Fresh Toppings; 1/4 medium avocado, mashed with lime and salt (or 2 tbsp Greek yogurt lime crema); 2 tbsp fresh coriander leaves, roughly chopped; 1 fresh jalapeño, thinly sliced (optional)

Nutritional Benefits : Sweet potato and black beans are a good source of fiber and contain a good amount of vitamins. Black beans provide a good quality protein, and sweet potato and black bean tacos are a good choice for a healthy snack.

25 min 2 servings 240 kcal

240 kcal

Calories

7 g

Protein

40 g

Carbs

7 g

Fat

Ingredients

•1 large sweet potato, peeled and cut into 1/2-inch cubes
•1 tsp oil
•1/2 tsp ground cumin
•1/2 tsp smoked paprika
•1/4 tsp garlic powder
•Salt and freshly cracked black pepper to taste
•1 cup cooked black beans (Rajma)
•1/2 tsp ground cumin
•1/4 tsp dried oregano
•1 garlic clove, finely minced
•2 tbsp water
•1 tsp lime juice
•For taco shells
•4 small (5- to 6-inch) 100% whole-corn tortillas
•1 cup finely shredded purple cabbage
•1 tbsp fresh lime juice
•A pinch of salt
•Fresh Toppings
•1/4 medium avocado, mashed with lime and salt (or 2 tbsp Greek yogurt lime crema)
•2 tbsp fresh coriander leaves, roughly chopped
•1 fresh jalapeño, thinly sliced (optional)

Method

1
Preheat your oven to 200°C (400°F), or preheat an air fryer to 190°C (375°F).
2
Toss the sweet potato cubes with the oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
3
Spread in a single layer on a parchment-lined baking sheet and roast for 20–25 minutes (or 12–15 minutes in the air fryer), flipping halfway through, until fork-tender and caramelized around the edges.
4
Heat a small non-stick pan over medium-low heat.
5
Add the minced garlic and sauté for 30 seconds until fragrant.
6
Stir in the black beans, cumin, oregano, a pinch of salt, and 2 tablespoons of water or broth.
7
Simmer gently for 3–4 minutes, lightly mashing about a quarter of the beans with the back of a spoon to create a saucy texture. Turn off the heat and stir in the lime juice.
8
In a small bowl, toss the shredded purple cabbage with a squeeze of fresh lime juice and a tiny pinch of salt; let it sit for 5 minutes to lightly pickle and soften.
9
Warm the corn tortillas on a dry pan over medium-high heat for about 30 seconds per side until slightly charred, or heat them directly over an open flame for light char marks.
10
Lay the warm tortillas flat.
11
Spoon a layer of the warm seasoned black beans down the center of each tortilla.
12
Top generously with the roasted sweet potato cubes.
13
Layer with the lime-tossed purple cabbage, a spoon of mashed avocado fresh coriander, and sliced jalapeños. Serve immediately.