Sweet Potato and Black Bean Tacos
Vegetarian / Main Dish
Delicious tacos filled with sweet potatoes and black beans. Top with your favorite toppings and Tahiniholic.
2 cups diced sweet potatoes
1/2 cup Tahiniholic (plus more for serving)
1 teaspoon smoked paprika
1 teaspoons garam Masala
1 teaspoon curry powder
Salt and pepper (to taste)
2 tbsp olive oil
1 can black beans, drained
Heat oven to 400 degrees F.
In a large bowl, toss sweet potatoes, Tahiniholic, taco seasoning, garam masala, curry powder, salt and pepper. Toss to coat.
Transfer to a parchment-lined baking sheet. Drizzle with olive oil. Bake 20-25 minutes, stirring once between, until sweet potatoes are tender.
Add black beans to pan. Return to oven for 2-3 minutes, just until warm.
Serve in corn tortillas, topped with avocado, tomatoes, cilantro and purple onions. Drizzle with Tahiniholic.
Calories 298, Fat 9 grams, Sodium 956 milligrams, Carbs 36 grams, Protein 10 grams