Sweet Potato, Avocado and Black Bean Tacos

Swap ground beef for spicy sweet potatoes for the ultimate vegetarian taco.


  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • 1/2 c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • 1/4 c. crumbled cotija or feta cheese
  • Cilantro, for garnish


  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro.

Nutritional information (per serving): About 465 cals, 13 g protein, 70 g carbs, 16 g fat (3 g sat), 16 g fiber, 715 mg sodium.

Source: www.goodhousekeeping.com

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