Spicy Sweet Potato and Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
Servings 4 2 tacos each
Calories 390kcal
Ingredients
- 1 1/4 lb sweet potatoes peeled and diced
- 2 tsp olive or vegetable oil
- 1/2 tsp ground cumin
- 1/2 tsp dark chili powder
- 8 ea flour tortillas 6"
- 1 cup Black Bean Salsa recipe follows
- 1 cup Orange Jicama Slaw recipe follows
Black Bean Salsa
- 6 oz canned black beans rinsed and drained
- 1/4 cup fresh tomato chopped
- 2 Tbsp red onion peeled and chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1 1/2 tsp fresh cilantro leaves chopped
- 1/8 tsp kosher salt
- 1/8 tsp ground cumin
- 1/8 tsp dark chili powder
- 1 pinch ground black pepper
Orange-Jicama Slaw
- 1/2 cup fresh jicama peeled and cut into matchsticks (2"x1/8"x1/8")
- 1/4 cup fresh orange peeled, seeded and chopped
- 2 Tbsp orange juice
- 2 Tbsp fresh carrot peeled and shredded 1/8"
- 2 Tbsp fresh red pepper seeded and cut into matchsticks
- 1 Tbsp green onion (scallion) trimmed and sliced 1/4"
- 1 tsp jalapeno pepper seeded and minced (or to taste)
- 2 pinches ground black pepper
Instructions
- Preheat oven to 375 F.
- Combine potato, oil, ground cumin, and chili powder. Toss to coat.
- On sheet pan, place potatoes in single layer. Bake, turning once, until golden brown and tender, 15 to 20 minutes.
- For each taco, layer 1/4 cup potatoes, 1/8 cup Black Bean Salsa, and 1/8 cup Orange-Jicama Slaw on tortilla. Serve.
Black Bean Salsa
- Combine all ingredients. Mix well. Cover. Keep chilled for service or use as directed in recipe.
Orange-Jicama Slaw
- Combine all ingredients. Toss to coat. Cover. Keep chilled for service or use as directed in recipe.
Nutrition
Calories: 390kcal | Carbohydrates: 67g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 510mg | Fiber: 7g | Sugar: 11g