Black Bean Tacos
Last updated: Mar 01, 2016
A meatless alternative to a family favorite. Serve these spicy, healthy tacos as a meal, or make them to offer as a snack at your next party.
To add a bit more heat, experiment with adding more jalapeno or add Mexican chile powders such as ancho or chipotle.
Makes 12 tacos.
- 1 ½ pounds sweet potatoes, peeled and chopped into ½ inch cubes
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons canola oil, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 medium-size yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 cup frozen corn, thawed and drained
- 3 tablespoons lime juice
- 3 cups mixed dark green lettuce (romaine, baby spinach and baby kale work well)
- 1 avocado, diced
- 1 cup salsa
- 1 cup cotija cheese
- 12 small corn tortillas
- Preheat the oven to 425 degrees.
- Line a large baking sheet with foil, and spray with non-stick cooking spray.
- In a large bowl, mix sweet potatoes, jalapeno pepper, 1 tablespoon canola oil and spices until potatoes are coated. Spread the potato mixture onto the foil-lined pan.
- Bake potatoes for 20 minutes, stirring after 10 minutes.
- While the potatoes are baking, heat the remaining 1 tablespoon canola oil in a large skillet over medium heat.
- Add onion and sauté for 5 minutes; add garlic and sauté for 1 additional minute, stirring constantly.
- Add drained black beans and corn and heat, stirring occasionally.
- Toss potato mixture and black bean mixture together. Stir in lime juice.
- Warm the corn tortillas in the oven until soft.
- Divide taco filling, lettuce, cotija cheese and salsa among 12 corn tortillas.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8g|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 7g||28%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|