Corn, Black Bean, and Sweet Potato Tacos
Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 1 (10-oz) pkg frozen cubed sweet potato
- 1 Tbsp salt-free Southwest seasoning
- ½ tsp salt
- 1 (15-oz) can black beans, drained and rinsed
- 12 corn tortillas
- 2 avocados, sliced
- ¾ cup crumbled queso fresco
- ½ cup chopped fresh cilantro
- Lime wedges (optional)
Instructions
- Sprinkle corn and potato with Southwest seasoning and salt. Cook in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until browned and tender.
- Stir in beans, and cook 4 to 5 minutes or until thoroughly heated.
- Divide corn mixture among tortillas. Top with avocados, cheese, and cilantro. Serve with lime wedges, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
426
|
426
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 12 | 12 |
| Carb (g) | 65 | 65 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 577 | 577 |
Quick & Healthy Meal Plan
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