Sweet Potato and Black Bean Tacos
Jalapeño Corn
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 Tbsp olive oil
- 2 Tbsp taco seasoning mix
- 12 vegan taco shells
- ½ (16-oz) pkg tricolor coleslaw
- ¼ cup vegan creamy garlic dressing
- 2 (15-oz) cans black beans, rinsed and drained
- 1 cup pico de gallo
Instructions
- Preheat oven to 450°F. Place potatoes on a large rimmed baking sheet; toss with oil and seasoning mix.
- Bake 20 to 25 minutes or until browned and tender, stirring after 12 minutes and adding taco shells to baking sheet during last 2 to 3 minutes of baking.
- Meanwhile, combine slaw and dressing. Season with salt and pepper, if desired. Serve potatoes, beans, slaw mixture, and pico de gallo in taco shells.
Side Dish Ingredients
- 6 ears corn, shucked
- 3 Tbsp olive oil
- 2 jalapeno peppers, sliced
- 3 cloves garlic, minced
- 3 Tbsp lime juice
- ½ cup vegan sour cream
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Cut kernels from corn, discarding cobs. Cook corn in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned.
- Add jalapeños and garlic; cook 4 minutes or until jalapeño is tender. Stir in lime juice; top with sour cream and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
537
|
187
|
724
|
| Fat (g) | 23 | 12 | 35 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 70 | 23 | 93 |
| Fiber (g) | 17 | 4 | 21 |
| Sodium (mg) | 813 | 33 | 846 |
| T. Sugs (g) | 6 | 7 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
