Crispy Baked Sweet Potato Black Bean Tacos
These Crispy Baked Sweet Potato Black Bean Tacos are a delicious healthy vegetarian taco recipe.
Ingredients
Filling ingredients
- 1 cup cooked + mashed sweet potato*
- 1 can black beans
- 4 cloves garlic - minced
- 1 cup finely chopped cilantro
- juice from ½ lime
- 1 cup shredded cheddar cheese sub cheese of choice
- ½-1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon chipotle powder
- ½-1 jalapeno
Other ingredients
- 5-6 taco shells
- greek yogurt or sour cream for topping optional
- salsa for dipping
Instructions
- Preheat oven to 425 degrees.
- Add all filling ingredients to a bowl and mix until combined.
- Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp.
Notes
*I cooked my sweet potato at 400 degrees for about 45 minutes. I think canned sweet potato puree would work but I have not tested this. You can prep your cooked sweet potato the night before/ several days before.
Nutrition
Calories: 611kcalCarbohydrates: 67gProtein: 28gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 57mgSodium: 1104mgPotassium: 879mgFiber: 16gSugar: 4gVitamin A: 10820IUVitamin C: 10mgCalcium: 507mgIron: 4mg
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