Mexican

Black Bean and Sweet Potato Tacos is for Dinner.

Black Bean and Sweet Potato Tacos takes 15 minutes to prepare.

Black Bean and Sweet Potato Tacos takes 40 minutes to cook.

Black Bean and Sweet Potato Tacos makes 8 servings.

The ingredients for Black Bean and Sweet Potato Tacos are:

2 cup black beans (cooked)
1 small sweet potato
2 Tbsp olive oil
1/2 of a med onion (chopped)
4 cloves of garlic (crushed)
1 small can of green chilies (choose your spice level!)
2 tsp ground cumin (or more to taste)
1/4 cup of water
1/2 tsp chili powder (or to taste)
juice of 1/2 lime
8 oz pepper jack cheese (shredded)
16 soft corn tortillas
2 tomatoes, chopped
2 avocados, chopped
Salt and Pepper to taste
chopped fresh cilantro (optional)

Here is how you make Black Bean and Sweet Potato Tacos:

Peel and chop sweet potato into 1/4 inch dice. Coat in 1/4 Tbsp of olive oil, 1/4 tsp of chilli powder, salt and pepper. Cook in toaster oven at 375F for about 15 minutes or until tender and starting to brown (if not brown, turn on broiler for a couple minutes).While potatoes are cooking, spray the bottom of a small pot with cooking spray and cook onion and garlic for a minute or two. Add cumin and remaining chilli powder and cook for another 30 seconds. Add black beans, can of chilies and water, stir and cook for about 5 minutes until beans are warmed through (most of the water should be gone by now). Lightly mash with a fork so beans get a bit saucy. When sweet potatoes are ready, remove from oven and add to beans. Add lime juice. Stir and check seasoning. Over medium heat, in a non-stick pan pour a bit of olive oil and add a tortilla to warm. Add 1/2 oz of shredded cheese all over tortilla then spoon some of the bean mixture on one half (each taco should take a bit over 1/8 of a cup of beans). Carefully fold over other half of tortilla and press with spatula. Add second tortilla to pan and repeat procedure. Once the second taco is folded over, it is probably time to flip the first one (you want to corn tortilla to crisp up before flipping). Remove the taco when the second side is crispy and repeat for the other tortillas (adding a bit of oil to the pan between batches) until all tacos are made, or keep the rest of the filling and tortillas to make another time.Serve with chopped tomato, avocado and cilantro, or your favorite salsa.Nutritional info includes avocado and tomato.Serving Size:?makes 16 tacos (2 per serving)

The nutritional information for Black Bean and Sweet Potato Tacos is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 379.4

• Total Fat: 20.6 g
• Cholesterol: 26.9 mg
• Sodium: 247.8 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 9.4 g
• Protein: 16.0 g

Black Bean and Sweet Potato Tacos is Mexican cuisine.

The dietary needs meet for Black Bean and Sweet Potato Tacos is Vegetarian