30 Minutes
Pesto Parmesan Family Table Black Bean Sweet Potato Tacos with Sesame Greens
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe packs roasted sweet potato and black beans into a fast, colorful taco night, balanced for familiar flavor and easy family-style serving, with an easy extra layer of vegetables. 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.
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
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 3 cups baby greens
- 1 tsp toasted sesame seeds
Make it happen
Directions
- 1
Heat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and two-thirds of 1/3 cup basil pesto and 1/3 cup finely grated Parmesan.
- 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 tbsp lemon juice and finish.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.