Crispy Black Bean and Sweet Potato Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Tacos

Enjoy a vibrant mix of crispy, spiced black beans and tender roasted sweet potatoes nestled in warm corn tortillas. Finished with a cool, tangy dollop of nonfat Greek yogurt and a squeeze of lime, these tacos deliver a satisfying crunch and a burst of zesty flavor perfect for any meal.

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NUTRITION

608kcal
Protein
38.2g
Fat
8.4g
Carbs
106.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans

1 medium sweet potato

2 corn tortillas

1/2 cup nonfat plain Greek yogurt

1 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

1 lime

2 tablespoons fresh cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes, or until tender and lightly browned.

  • 3

    While the sweet potatoes roast, rinse the cooked black beans and pat them dry. In a bowl, toss the black beans with cumin, chili powder, garlic powder, salt, and pepper.

  • 4

    Spread the seasoned black beans on a separate baking sheet and roast in the oven for 10-12 minutes to achieve a crispy texture. Stir halfway through for even crispiness.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 6

    Squeeze fresh lime juice over the roasted sweet potatoes and black beans for a burst of citrus flavor.

  • 7

    Assemble the tacos by spooning a portion of roasted sweet potatoes and crispy black beans onto each tortilla. Top with a dollop of nonfat Greek yogurt and garnish with fresh cilantro.

  • 8

    Serve immediately and enjoy these vibrant and nutrient-packed tacos.

Crispy Black Bean and Sweet Potato Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Tacos

Enjoy a vibrant mix of crispy, spiced black beans and tender roasted sweet potatoes nestled in warm corn tortillas. Finished with a cool, tangy dollop of nonfat Greek yogurt and a squeeze of lime, these tacos deliver a satisfying crunch and a burst of zesty flavor perfect for any meal.

NUTRITION

608kcal
Protein
38.2g
Fat
8.4g
Carbs
106.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked black beans

1 medium sweet potato

2 corn tortillas

1/2 cup nonfat plain Greek yogurt

1 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

1 lime

2 tablespoons fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes, or until tender and lightly browned.

  • 3

    While the sweet potatoes roast, rinse the cooked black beans and pat them dry. In a bowl, toss the black beans with cumin, chili powder, garlic powder, salt, and pepper.

  • 4

    Spread the seasoned black beans on a separate baking sheet and roast in the oven for 10-12 minutes to achieve a crispy texture. Stir halfway through for even crispiness.

  • 5

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

  • 6

    Squeeze fresh lime juice over the roasted sweet potatoes and black beans for a burst of citrus flavor.

  • 7

    Assemble the tacos by spooning a portion of roasted sweet potatoes and crispy black beans onto each tortilla. Top with a dollop of nonfat Greek yogurt and garnish with fresh cilantro.

  • 8

    Serve immediately and enjoy these vibrant and nutrient-packed tacos.