Can I make sweet potato and black bean tacos ahead of time?

Yes! Prep the sweet potatoes and beans in advance, then store them separately. Assemble the tacos fresh when you're ready to eat for the best texture and flavor.

What can I substitute for black beans?

Pinto beans or refried beans work great as alternatives. You could also use seasoned lentils for extra protein and fiber while keeping the low-glycemic benefits.

How do I prevent my tortillas from cracking?

Always warm your tortillas before filling them. The heat makes them pliable and less likely to tear when you fold them. Stack them wrapped in a kitchen towel to keep them warm while assembling.

Healthy Sweet Potato and Black Bean Tacos Recipe (Low-Glycemic Vegetarian Dinner)

Name: Sweet Potato and Black Bean Tacos: A Healthy Low-Glycemic Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder; Salt and pepper, to taste; 1 can (15 oz) black beans, rinsed and drained; 8 small corn or whole wheat tortillas; 1/2 cup red onion, finely chopped; 1/2 cup fresh cilantro, chopped; 1 avocado, sliced; 1 lime, cut into wedges; Optional: salsa or hot sauce for serving

Sweet Potato and Black Bean Tacos: A Healthy Low-Glycemic Dinner Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious, nutritious low-glycemic tacos packed with fiber, protein, and complex carbs. Perfect vegetarian dinner ready in 40 minutes.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings (8 tacos) 1x
Category: Healthy Dinner
Method: Roast
Cuisine: Mexican

Ingredients

Scale

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
1 can (15 oz) black beans, rinsed and drained
8 small corn or whole wheat tortillas
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 avocado, sliced
1 lime, cut into wedges
Optional: salsa or hot sauce for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C).
Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet in a single layer.
Roast sweet potatoes for 25-30 minutes, turning halfway through, until fork-tender and slightly caramelized with golden-brown spots.
While sweet potatoes roast, warm the tortillas. Wrap in foil and place in oven during last 5 minutes, or heat in a dry skillet for 30 seconds per side.
In a small pot, heat black beans over medium heat until warmed through, about 3-5 minutes.
Assemble tacos by layering 2-3 tablespoons sweet potatoes, 2 tablespoons black beans, red onion, cilantro, and avocado slices on each tortilla.
Squeeze fresh lime juice over the top and add salsa or hot sauce if desired. Serve immediately.

Notes

Use corn tortillas for gluten-free option or whole wheat tortillas for added fiber.
Sweet potatoes can be prepped ahead and stored in the fridge for up to 4 days for quick assembly.
Cut sweet potatoes into uniform 1/2-inch pieces for even roasting and caramelization.
Roasted sweet potatoes can be frozen for up to 3 months for easy meal prep.
One 15 oz can of black beans yields approximately 1.5 cups drained beans.

Nutrition

Serving Size: 2 tacos
Calories: 320 kcal
Sugar: 7 g
Sodium: 280 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 9 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/sweet-potato-and-black-bean-tacos/