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Sweet Potato and Black Bean Tacos

Bloggers Adam and Joanne Gallagher from Inspired Taste make vegetarian tacos starring sweet potatoes and black beans. Learn to make this recipe with our how-to article.

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  • Prep Time 40 min
  • Total Time 40 min
  • Servings 4

Ingredients

2
medium sweet potatoes, peeled, cut into 1/2-inch pieces
2
tablespoons olive oil
1
teaspoon ground cumin
1/4
teaspoon salt
1/3
cup sour cream
1
to 3 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
Juice of 1 lime (about 2 tablespoons)
2
cups shredded red cabbage
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
cloves garlic, finely chopped
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/4
cup fresh cilantro leaves
Lime wedges

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
  • 2 In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
  • 3 Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw). Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
  • 4 In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until lightly toasted. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
  • 5 To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling. Serve with lime wedges.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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