Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos with Avocado Crema and Cilantro
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 unit Sweet Potatoes; 1 unit Yellow Onion; ¼ ounce Cilantro; 2 clove Garlic; 6.7 ounce Black Beans; 1 unit Lime; 6 unit Flour Tortillas; ½ ounce Honey; 1 teaspoon Cumin; 1 unit Avocado; 4 tablespoon Sour Cream; 2 tablespoon Olive Oil; Salt; Pepper

with Avocado Crema and Cilantro

Recipe Development TeamPublished on July 12, 2018

4.2

(11K)

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Not many tacos can boast that they’re rich in vitamin A. Ours, however, are full of it, thanks to tender roasted cubes of sweet potato. They’re joined by black beans and a zesty avocado crema for some of the most delectable veggie goodness to be found inside the fold of a tortilla. You could say that they bring their A-game in every single way.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Yellow Onion

¼ ounce

Cilantro

2 clove

Garlic

6.7 ounce

Black Beans

1 unit

Lime

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ ounce

Honey

1 teaspoon

Cumin

1 unit

Avocado

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3431 kJ

Calories820 kcal

Fat35 g

Saturated Fat10 g

Carbohydrate104 g

Sugar17 g

Dietary Fiber20 g

Protein16 g

Cholesterol20 mg

Sodium710 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Strainer

•Zester

•Large Pan

•Aluminum Foil

•Medium Bowl

Instructions

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.

Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the beans from the box (use the rest as you like). Zest ½ tsp zest from lime, then cut into halves.

Heat 1 TBSP olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.

Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.

Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with sour cream, juice from remaining lime half, and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.