Tacos are an extremely versatile dish that can feature any number of ingredients. In this recipe we highlight sweet potatoes and black beans, which are both delicious and full of fiber, vitamins, and minerals. Sweet potatoes are rich in vitamin A, which promotes eye-health. Black beans are rich in fiber, which helps keep the digestive system running smoothly. Enjoy!
1. Preheat oven to 425o F. Line a baking sheet with foil, then place sweet potatoes on foil. Drizzle with 2 tablespoons oil and toss to evenly coat.
2. Sprinkle with cumin, paprika, and season lightly with salt and pepper to taste. Toss to evenly coat. Bake in preheated oven 15-20 minutes until tender, removing from oven and tossing once, halfway through baking.
3. Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Once hot, add onion and sauté until translucent, about 5-6 minutes, adding in garlic during last 30 seconds of sauteing.
4. Reduce heat to medium-low. Add in black beans, corn, honey, and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
**Sliced avocado, romaine lettuce, cotija or mozzarella cheese, for serving (optional)
1 serving is 2 tacos
Calories 520, Protein 16 g, Saturated Fat 2.1 g, Sodium 848 mg, Fiber 6.1 g, Sugars 10.6 g