30 Minutes
Greek Garden Fresh Start Black Bean Sweet Potato Tacos with Avocado Salsa
Fresh Mediterranean flavor with herbs and briny feta. 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 creamy, no-cook finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat 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 tsp dried dill
- 1/3 cup crumbled feta
- 1/2 cup chopped cucumber
- 1 ripe avocado, diced
- 1/2 cup chopped tomato
Make it happen
Directions
- 1
Heat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and two-thirds of 1 tsp dried dill and 1/3 cup crumbled feta.
- 2
Roast for 18–20 minutes, turning once. Add the black beans to the pan for the final 5 minutes.
- 3
Warm the tortillas in a dry skillet or directly over a low gas flame.
- 4
Fill tortillas with cabbage, sweet potato, beans, and avocado. Add 1/2 cup chopped cucumber and finish.
- 5
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.