Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
You can never have too many Mexican recipes, so give Sweet Potato and Black Bean Tacos with Swiss Chard Pesto a try. One serving contains 591 calories, 18g of protein, and 16g of fat. This recipe serves 4. For $1.89 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Closet Cooking has 2565 fans. If you have corn tortillas, canned black beans, lime wedges, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto, Sweet Potato and Black Bean Tacos, and Sweet Potato and Black Bean Tacos.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 large avocado, diced
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon chipotle chili powder
cilantro to taste
12 corn tortillas, warmed
1 teaspoon cumin seeds, toasted and ground
1 clove garlic, chopped
lime wedges to taste
1 tablespoon oil
1 small onion, diced
1/4 cup queso fresco, crumbled
2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
1 batch swiss chard pesto
Equipment:
baking sheet
sauce pan
oven
Cooking instruction summary:
Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30-40 minutes.Meanwhile, heat the oil in a small sauce pan over medium heat.Add the onion and saute until tender, about 3-5 minutes.Add the garlic, chili powder and cumin and saute until fragrant, about 1 minute.Add the beans and cook until warm, a few minutes.Assemble tacos and enjoy.
Step by step:
1. Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30-40 minutes.Meanwhile, heat the oil in a small sauce pan over medium heat.
2. Add the onion and saute until tender, about 3-5 minutes.
3. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minute.
4. Add the beans and cook until warm, a few minutes.Assemble tacos and enjoy.
Nutrition Information:
covered percent of daily need
