Black Bean and Sweet Potato Tacos
Roasted cumin sweet potatoes, black beans, and avocado in warm corn tortillas.
Ingredients
Steps
- Heat the oven to 425°F (220°C). Toss the sweet potatoes with the oil, cumin, and salt and roast 20 to 25 minutes, turning once, until tender and browned.
- Toss the onion with the lime juice and a pinch of salt and let it sit while the potatoes roast.
- Warm the beans in a small pan with a splash of water.
- Char the tortillas over a gas flame or in a dry skillet, about 30 seconds a side.
- Fill each tortilla with sweet potatoes, beans, avocado, pickled onion, and cilantro.
Nutrition Estimate
Serving size
| Nutrient | Per serving | %DV | All 4 |
|---|---|---|---|
| Calories & macros | |||
| Calories | 357 kcal | 18% | 1429 kcal |
| Protein | 9.6 g | 19% | 38 g |
| Carbohydrates | 54 g | 20% | 217 g |
| Fiber | 14 g | 51% | 58 g |
| Total sugars | 4.7 g | 19 g | |
| Fat | 13 g | 17% | 52 g |
| Saturated fat | 1.9 g | 9% | 7.5 g |
| Monounsaturated fat | 7.8 g | 31 g | |
| Polyunsaturated fat | 2.1 g | 8.5 g | |
| Trans fat | 0 g | 0 g | |
| Cholesterol | 0 mg | 0% | 0 mg |
| Sodium | 494 mg | 21% | 1978 mg |
| Vitamins | |||
| Vitamin A (RAE) | 468 µg | 52% | 1873 µg |
| Vitamin C | 11 mg | 12% | 43 mg |
| Vitamin D | 0 µg | 0% | 0 µg |
| Vitamin E | 2.5 mg | 16% | 9.8 mg |
| Vitamin K | 19 µg | 16% | 77 µg |
| Thiamin (B1) | 0.3 mg | 25% | 1.2 mg |
| Riboflavin (B2) | 0.18 mg | 14% | 0.74 mg |
| Niacin (B3) | 2.3 mg | 15% | 9.4 mg |
| Pantothenic acid (B5) | 1.5 mg | 29% | 5.9 mg |
| Vitamin B6 | 0.45 mg | 26% | 1.8 mg |
| Folate (DFE) | 152 µg | 38% | 606 µg |
| Vitamin B12 | 0 µg | 0% | 0 µg |
| Choline | 44 mg | 8% | 178 mg |
| Minerals | |||
| Calcium | 104 mg | 8% | 415 mg |
| Iron | 2.8 mg | 15% | 11 mg |
| Magnesium | 91 mg | 22% | 365 mg |
| Phosphorus | 276 mg | 22% | 1104 mg |
| Potassium | 768 mg | 16% | 3072 mg |
| Zinc | 1.7 mg | 15% | 6.8 mg |
| Copper | 0.5 mg | 56% | 2 mg |
| Manganese | 0.66 mg | 29% | 2.6 mg |
| Selenium | 4.4 µg | 8% | 18 µg |
Estimated from USDA FoodData Central (Foundation Foods and SR Legacy) using raw-ingredient values. Cooking losses, brands, and exact sizes will change the real numbers. %DV uses FDA Daily Values for adults (2,000 kcal).
Not counted: hot sauce (no amount).
How each ingredient was counted
- sweet potatoes: 260 g of USDA “Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program)” (FDC 168482). Weight from USDA portion "1 sweetpotato, 5" long" = 130 g.
- olive oil: 13.5 g of USDA “Oil, olive, salad or cooking” (FDC 171413). Weight from USDA portion "1 tablespoon" = 13.5 g.
- ground cumin: 2.1 g of USDA “Spices, cumin seed” (FDC 170923). Weight from USDA portion "1 tsp, whole" = 2.1 g.
- salt: 3 g of USDA “Salt, table” (FDC 173468). Weight from USDA portion "1 tsp" = 6 g.
- black beans: 258 g of USDA “Beans, black, canned, sodium added, drained and rinsed” (FDC 2644285). Weight from USDA portion "1 cup" = 172 g.
- corn tortillas: 192 g of USDA “Tortillas, ready-to-bake or -fry, corn” (FDC 175036). Weight from USDA portion "1 tortilla" = 24 g.
- avocado: 201 g of USDA “Avocados, raw, all commercial varieties” (FDC 171705). Weight from USDA portion "1 avocado, NS as to Florida or California" = 201 g.
- red onion: 80 g of USDA “Onions, raw” (FDC 170000). Weight from USDA portion "1 cup, chopped" = 160 g.
- lime juice: 30.3 g of USDA “Lime juice, raw” (FDC 168156). Weight from USDA portion "1 cup" = 242 g.
- cilantro: 4 g of USDA “Coriander (cilantro) leaves, raw” (FDC 169997). Weight from USDA portion "0.25 cup" = 4 g.