Try this Sweet Potato, Avocado and Black Bean Tacos recipe, or contribute your own.
Suggest a better descriptionToss 1 3/4 Pounds Sweet Potatoes, scrubbed and cut into 1/2" chunks, with 1 T Olive Oil, 1 t Chili Powder and 1/2 t Salt.
Arrange on a large rimmed baking sheet; roast 30 minutes in 450 degree oven.
In a Saucepan, combine 1 Can (15 ounces) No-Salt added Black Beans, rinsed and drained, with 1/2 C Salsa Verde; cook on medium heat until warm, stirring
Serve Sweet Potatoes and Beans with 1 Avocado, thinly sliced; 8 Corn Tortillas; 1/4 C Cotija or Feta Cheese; and Cilantro.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 424 | ||
Calories from Fat: 118 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 346.8mg | 12 % | |
Potassium 1114.3mg | 29 % | |
Total Carbohydrate 72.8g | 21 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 59.1g | ||
Protein 7.6g | 11 % | |
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. |
Calories per serving: 424
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