Sweet Potato and Black Bean Crunchy Tacos
Tomato Wedge Salad
Ingredients
- 1½ cups peeled, cubed sweet potatoes
- 1 Tbsp olive oil
- 2 tsp Southwest seasoning (or use fajita seasoning)
- ¼ tsp salt
- ¼ tsp pepper
- 4 blue corn stand-and-stuff hard taco shells
- 1 cup tricolor coleslaw
- 3 Tbsp refrigerated cilantro-avocado yogurt dressing (such as Bolthouse Farms)
- 1 cup canned black beans, drained and rinsed
- ⅓ cup refrigerated salsa
Instructions
- Preheat oven to 450°F. Place potatoes on a large rimmed baking sheet; toss with oil, seasoning, salt, and pepper.
- Bake 20 to 25 minutes or until browned and tender, stirring after 12 minutes and adding taco shells to baking sheet during last 5 minutes of baking.
- Meanwhile, combine slaw and dressing. Serve potatoes, beans, slaw, and salsa in taco shells.
Side Dish Ingredients
- 1 lb Roma tomatoes, cut into wedges
- 1 Tbsp chopped fresh cilantro
- 2 tsp extra virgin olive oil
- ½ Tbsp fresh lime juice
- ⅛ tsp ground cumin
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 Tbsp roasted, salted pepitas (pumpkin seeds)
- 2 Tbsp cotija cheese
Side Dish Instructions
- Combine all ingredients except pepitas and cheese in a bowl. Let stand 5 minutes. Sprinkle with pepitas and cheese before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
425
|
169
|
594
|
| Fat (g) | 16 | 12 | 28 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 12 | 7 | 19 |
| Carb (g) | 62 | 11 | 73 |
| Fiber (g) | 12 | 4 | 16 |
| Sodium (mg) | 934 | 213 | 1147 |
Quick & Healthy Meal Plan
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