30 Minutes
Tuscan Garlic Fresh Start Black Bean Sweet Potato Tacos with Avocado Salsa
Tomato, garlic, and rosemary-inspired comfort. 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.
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
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 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 3 garlic cloves, minced and 1 tsp dried rosemary.
- 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 crushed tomatoes 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.