Sweet Potato-Black Bean Crunchy Tacos
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 Tbsp olive oil
- 2 Tbsp salt free Southwest seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 12 gluten free blue corn stand and stuff hard taco shells
- 1 (16-oz) pkg tricolor coleslaw
- ½ cup avocado Ranch dressing
- 2 (15-oz) cans black beans, rinsed and drained
- 1 cup refrigerated salsa
Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, seasoning, salt, and pepper on a large rimmed baking sheet; spread in a single layer .
- 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.
- Meanwhile, combine slaw and dressing. Fill taco shells with potatoes, beans, slaw, and salsa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
582
|
582
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 16 | 16 |
| Carb (g) | 74 | 74 |
| Fiber (g) | 19 | 19 |
| Sodium (mg) | 704 | 704 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 1 | 1 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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