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Ginger Sesame Fresh Start Black Bean Sweet Potato Tacos with Quick-Pickled Onion, an original WorkLife Meal Plan recipe

30 Minutes

Ginger Sesame Fresh Start Black Bean Sweet Potato Tacos with Quick-Pickled Onion

Savory ginger, toasted sesame, and a hint of sweetness. This recipe packs roasted sweet potato and black beans into a fast, colorful taco night, loaded with colorful produce and a bright, clean finish, with a bright, tangy counterpoint. It is designed for dependable prep, familiar groceries, and a calm family dinner.

VegetarianBudget-friendlyHigh fiberProduce-forwardBright flavor
Prep17 min
Cook21 min
Serves4
Total38 min
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What you’ll need

Ingredients

  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 can black beans, rinsed and drained
  • 8 small corn tortillas
  • 2 cups shredded cabbage
  • 1 ripe avocado, sliced
  • 2 tbsp extra-virgin olive oil
  • 3/4 tsp kosher salt
  • 1 tbsp grated fresh ginger
  • 2 tbsp low-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1/2 small red onion, thinly sliced
  • 2 tbsp red wine vinegar
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Make it happen

Directions

  1. 1

    Heat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and two-thirds of 1 tbsp grated fresh ginger and 2 tbsp low-sodium soy sauce.

  2. 2

    Roast for 18–20 minutes, turning once. Add the black beans to the pan for the final 5 minutes.

  3. 3

    Warm the tortillas in a dry skillet or directly over a low gas flame.

  4. 4

    Fill tortillas with cabbage, sweet potato, beans, and avocado. Add 2 tsp toasted sesame oil and finish.

  5. 5

    Toss the onion with vinegar and a pinch of salt; let it stand while the meal cooks, then spoon over the top.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

475calories18gprotein17gfiber