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Name: Crispy Baked Black Bean & Sweet Potato Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: *****FOR THE TACOS*****; 1 15 oz can organic black beans mased w/ chunks; 1 large sweet potato baked & mashed; 1 cup grated cheese; 8 small corn tortillas; EVOO; *****AVOCADO SALSA*****; 2 small avocados one smashed, one diced; 1/4 cup red onion diced fine; 1 clove garlic minced; 1 tablespoon cilantro chopped; 1 small lime juiced; salt to taste

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INGREDIENTS

*****FOR THE TACOS*****
1 15 oz can organic black beans ; mased w/ chunks
1 large sweet potato ; baked & mashed
1 cup grated cheese
8 small corn tortillas
EVOO
*****AVOCADO SALSA*****
2 small avocados ; one smashed, one diced
1/4 cup red onion ; diced fine
1 clove garlic ; minced
1 tablespoon cilantro ; chopped
1 small lime ; juiced
salt to taste

INSTRUCTIONS

Pre-heat oven to 450 F.

Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.

Spread about 1 tablespoon of smashed beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes or until crispy, flipping once.

Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.

Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.

NOTE: If you want to freeze these, freeze separately on a cookie sheet before baking and then combine into a freezer friendly container. Or, wrap each in plastic wrap and store in a freezer friendly container. Can be frozen for up to 3 months. To bake from frozen: heat oven to 400 degrees F and bake 15-20 minutes, flipping once.

NOTES

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Crispy Baked Black Bean & Sweet Potato Tacos

*****FOR THE TACOS*****
1 15 oz can organic black beans mased w/ chunks
1 large sweet potato baked & mashed
1 cup grated cheese
8 small corn tortillas
 EVOO
 *****AVOCADO SALSA*****
2 small avocados one smashed, one diced
1/4 cup red onion diced fine
1 clove garlic minced
1 tablespoon cilantro chopped
1 small lime juiced
 salt to taste

Pre-heat oven to 450 F.
Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
Spread about 1 tablespoon of smashed beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes or until crispy, flipping once.
Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.
NOTE: If you want to freeze these, freeze separately on a cookie sheet before baking and then combine into a freezer friendly container.  Or, wrap each in plastic wrap and store in a freezer friendly container.  Can be frozen for up to 3 months.  To bake from frozen: heat oven to 400 degrees F and bake 15-20 minutes, flipping once.

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Crispy Baked Black Bean & Sweet Potato Tacos
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Nutrition

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Serving Size: 1 Serving (493g)
Recipe Makes: 4 Servings

Calories: 1038
Calories from Fat: 224 (22%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 6.5g
Cholesterol 22.6mg		7 %
Sodium 1427.1mg		49 %
Potassium 979.4mg		26 %
Total Carbohydrate 185.5g		55 %
	Dietary Fiber 26.2g	105 %
	Sugars, other 159.3g
Protein 28.1g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1038

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