Sweet Potato and Black Bean Tacos
12
298
Mexican
Vegetarian / Main Dish
Delicious tacos filled with sweet potatoes and black beans. Top with your favorite toppings and Tahiniholic.
Ingredients
- 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
Directions
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.