Teresa's Recipes
Pinto Bean and Sweet Potato Tacos
Savor the vibrant flavors of Mexico with these delightful vegetarian tacos! Packed with seasoned pinto beans and roasted sweet potatoes, these tacos are not only hearty and satisfying but also colorful and nutritious. Topped with creamy avocado and fresh cilantro, they are sure to become a favorite at your dinner table. Perfect for a weeknight meal or a festive gathering, these tacos celebrate the rich tradition of Mexican cuisine where corn tortillas are filled with a variety of ingredients to create a symphony of flavors.
Ingredients
- 2 medium, peeled and diced Sweet potatoes
- 2 tablespoons, divided Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Salt
- 2 cloves, minced Garlic
- 1 can (15 oz), drained and rinsed Pinto beans
- 8 small corn or flour tortillas Tortillas
- 1, sliced Avocado
- 1/4 cup, chopped Cilantro
- 1, cut into wedges Lime
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 12g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, cumin, chili powder, and salt until evenly coated.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly crispy, stirring halfway through.
- In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Add the pinto beans to the skillet and cook for 5 minutes, stirring occasionally, until heated through.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, spoon the pinto bean mixture onto each tortilla. Top with roasted sweet potatoes, sliced avocado, and chopped cilantro.
- Serve the tacos with lime wedges for squeezing over the top.
Tips
- For an extra kick, add some diced jalapeños or a splash of hot sauce to the pinto bean mixture.
- Feel free to substitute sweet potatoes with butternut squash or even regular potatoes for a different flavor.
- These tacos pair wonderfully with a side of Mexican street corn or a fresh green salad.