Ingredients
- 1 extra-large sweet potato, peeled and cut into ½-inch cubes
- 1 small onion, cut into 8 wedges, then broken apart
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ⅛-1/4 teaspoon cayenne pepper, or omit altogether for milder potatoes
- Salt to taste
- 1 15-ounce can black beans, rinsed and drained (or 1 ½ cup cooked black beans)
- ½ cup prepared salsa
- 12 small tortillas, warmed
- Lime wedges, cilantro, salsa, hot sauce, crumbled queso fresco or shredded cheese, diced tomatoes, sour cream or cashew cream, and other taco toppings for serving
Instructions
- Preheat oven to 400ºF.
- Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
- When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
- Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings and a squeeze of lime juice.
Nutrition (estimated per serving)
Calories: 410kcalCarbohydrates: 64gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 891mgPotassium: 504mgFiber: 5gSugar: 9gVitamin A: 8367IUVitamin C: 5mgCalcium: 145mgIron: 5mg
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