Sweet Potato And Black Bean Tacos
A delicious dinner without fuss, you’ll love this simplistic vitamin packed dinner. I love that its quick to make and filling. Its an nontraditional meal but I find when I made it for children, they love the shapes, textures and flavors. They will likely eat the meal in pieces if they are under the age of about 7 but that is pretty normal, right? 
Sweet Potatoes
A food that I love to cook with in the fall and winter months that is very versatile and packed with nutrition is the sweet potato. Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids or anti-oxidants. Plus, Sweet Potatoes are fat-free, relatively low in sodium and have fewer calories than white potatoes. One of the most important of those vitamins, Vitamin A, helps form and maintain healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye.
As I look at seasonal menus for this time of year, I am consistently thinking about variety, nutritional impact and availability. Here is a recipe I made with ingredients that can easily be made at home with your children. This recipe is useful in that it carries a meal jam packed with vitamins, colors and textures that children love.
Sweet Potato And Black Bean Tacos
A nontraditional vegetarian take on vitamin rich tacos.
Ingredients
- 2 each medium sweet potatoes peeled and diced
- 1 each medium yellow onion peeled and chopped in quarters
- 2 Tablespoons olive oil
- 1 Tablespoon lime juice
- 1 Tablespoon ground cumin
- 1 tsp chili powder
- 1 pinch cayenne powder
- 1 15oz can black beans drained and rinsed
- 1/2 cup salsa
- 8 each tortillas, 6in size
Instructions
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Preheat oven to 400 degrees F.
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Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
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When potatoes are almost done, combine the black beans and salsa or diced tomato in a small saucepan. Cook over medium heat until warmed through.
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Fill each taco with salsa/tomato beans and sweet potatoes, then finish with desired toppings and another squeeze of lime juice. Enjoy!
Recipe Notes
Other optional ingredients:
Lime wedges, cilantro, salsa, hot sauce, shredded cheese, diced tomatoes, sour cream, and other taco toppings for serving
This recipe is my own. Images are from Pixabay.com. Please do not reproduce or republish this recipe without the permission of Emeraldmenus.com or Chef Julie.
