Description
Chili-Lime Sweet Potato Tacos are a flavorful and healthy dish that combines roasted sweet potatoes with fresh toppings, perfect for a quick meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- 8 small corn tortillas
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled feta cheese (optional)
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Remove the sweet potatoes from the oven and drizzle with lime juice. Toss to combine.
- While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Assemble the tacos by placing a generous scoop of roasted sweet potatoes on each tortilla. Top with black beans, avocado slices, cilantro, and feta cheese if using.
- Serve immediately with lime wedges on the side.
Notes
- For added heat, sprinkle some diced jalapeños or a drizzle of hot sauce on top of the tacos.
- Substitute the black beans with chickpeas or lentils for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg