Roasted sweet potatoes and seasoned black beans tucked into warm tortillas.
Ingredients
Black beans2 cans
Sweet potatoes2 medium
Shredded lettuce2 cups
Lime1
Flour tortillas8
Taco seasoning1 packet
Vegetable oil1 tbsp
Steps
Heat the oven to 425°F. Peel the sweet potatoes and cut them into 1/2-inch cubes so they roast quickly and fit neatly in tacos.
Toss the sweet potatoes on a sheet pan with 1 tbsp vegetable oil, half the taco seasoning, and a pinch of salt; spread them out so they brown instead of steam.
Roast for 18-20 minutes, flipping once, until the edges are browned and the centers are tender when pierced with a fork.
While they roast, drain and rinse the black beans. Warm them in a small skillet over medium with 2 tbsp water, the remaining taco seasoning, and a squeeze of lime for 4-5 minutes.
Mash about a third of the beans with the back of a spoon so they cling to the sweet potatoes and do not fall out of the tortillas.
Warm the tortillas in a dry skillet for 20-30 seconds per side or wrap them in foil and place them in the oven for the last 3 minutes.
Fill each tortilla with sweet potatoes and beans, then top with shredded lettuce and another squeeze of lime.
Want a week of dinners like this, planned for you?
OurKitchen fits recipes like this one to your household's rules — and writes one shopping list in your store's aisle order. First 2 weeks free.