Photo: Louis Hansel
Vegetarian Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip
25 ingredients
25 min + 30 min
4
openrecipes
Roasted sweet potatoes, spicy black beans and cilantro, avocado and pepita dip make these simple, homemade tacos taste gourmet. This recipe is vegetarian (for vegan tacos, skip the feta) and gluten-free (as long as your tortillas are gluten free). Recipe yields 8 to 10 good-sized tacos.
Estimated Nutrition (whole recipe, rough)
1052
Calories
32g
Protein
51g
Fat
125g
Carbs
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pepita | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ¼ to ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- 2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
- 1 medium yellow or white onion, chopped
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- ½ cup water
- 1 teaspoon sherry vinegar
- Sea salt and black pepper, to taste
- 2 avocados, pitted and sliced
- 1 cup cilantro, packed (mostly leaves, some small stems are ok)
- ½ cup pepitas
- 1 jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)
- 2 cloves garlic, roughly chopped
- 1 small lime, juiced or 2 tablespoon sherry vinegar
- 2 tablespoons water
- 1 teaspoon fine grain sea salt
- Freshly ground black pepper, to taste
- 8 to 10 small corn tortillas
- Crumbled feta
- Toasted pepitas
- Optional: finely sliced radishes, quick-pickled cabbage, chopped green onions, cilantro, hot sauce, etc.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes