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:

Quickview
591k Calories
18g Protein
15g Total Fat
99g Carbs
52% Health Score
Limit These
Calories
591k
30%

Fat
15g
24%

  Saturated Fat
2g
18%

Carbohydrates
99g
33%

  Sugar
9g
10%

Cholesterol
5mg
2%

Sodium
766mg
33%

Get Enough Of These
Protein
18g
37%

Vitamin A
25600IU
512%

Vitamin K
118µg
113%

Fiber
23g
96%

Manganese
1mg
60%

Phosphorus
546mg
55%

Magnesium
178mg
45%

Potassium
1509mg
43%

Vitamin B6
0.82mg
41%

Copper
0.79mg
39%

Folate
151µg
38%

Iron
5mg
32%

Vitamin B1
0.45mg
30%

Vitamin B2
0.43mg
25%

Vitamin B5
2mg
25%

Calcium
233mg
23%

Vitamin E
3mg
22%

Vitamin C
18mg
22%

Vitamin B3
4mg
21%

Zinc
2mg
20%

Selenium
9µg
14%

Vitamin B12
0.13µg
2%

Vitamin D
0.21µg
1%

covered percent of daily need
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