| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 2 small or 1 large sweet potato peeled and finely diced (about ¾ lb.)
- 1 Tbsp. extra virgin olive oil
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 5/8 tsp. salt
- 5/8 tsp. black pepper
- 30 oz. reduced-sodium canned black beans drained and rinsed, or use 3 cups homemade black beans
- 1/4 tsp. garlic powder
- 1 avocado
- 1/2 cup low fat plain yogurt or use any variety
- 1/2 lime juice only, about 2 Tbsp.
- 1/2 tsp. minced garlic (about 1 clove)
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese for serving (optional)
Ingredients
|
- Preheat the oven to 425 degrees and line a baking sheet with a silicone mat or parchment paper if you want to make cleanup easier.
- In a medium bowl, toss the sweet potatoes with the oil, chili powder, cumin, and ¼ tsp. salt and pepper.
- Spread the potatoes evenly on the baking sheet, making sure they are in one layer. Cook them for 15 – 20 minutes until they are fork tender.
- Place the beans in a small pot, heat over a medium-low heat, and add the garlic powder and ¼ tsp. salt and pepper. Keep warm, covered, over a very low heat, stirring occasionally, until everything else is ready.
- Cut the avocado in half and remove the pit. Scoop out all the avocado flesh and place it in a bowl if using an immersion blender or a blender if using a regular blender. Add the yogurt, lime juice, and garlic. Puree until smooth and then add 1/8 tsp. salt and pepper.
- Wrap the tortillas in a damp cloth or paper towel and microwave for 30 seconds, or until warmed through.
- Bring the potatoes and the beans to the table and let everyone design their own tacos with the avocado crema, cheese, and other toppings, as desired.
Do Ahead or Delegate: Peel, chop, and roast the sweet potatoes, prepare the additional toppings if using.
Scramble Flavor Booster: Add more chili powder to the beans, serve the tacos with a hot sauce such as Tabasco.
Tip: Avocado crema not only adds a little pizazz to a dish, but it’s also good for you! With the avocado and yogurt, you get a nice boost of protein in your “condiment.” It’s also great for dipping veggies in or as a topping for eggs, chicken, or fish.
Video: Watch Jessica make it on Facebook Live!
Nutritional Information Per Serving (% based upon daily values) Calories 322, Total Fat: 8g, 12%; Saturated Fat: 1g, 7%; Cholesterol: 3mg, 1%; Sodium: 284mg, 12%; Total Carbohydrate: 52g, 17%; Dietary Fiber: 14g, 55%; Sugar: 6g; Protein: 12g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
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[…] Black Bean and Sweet Potato Tacos with Avocado Crema: A favorite meal in my house. This is a 30-minute meal that everyone will think is fancy and fun! […]