White Bean Sweet Potato Tacos
Ingredients
Tacos
-
8-10
tortillas
-
1
large
sweet potato (about 2 cups diced)
-
1
can
cannellini beans, drained (15 oz)
-
1
yellow onion
-
1
cup
finely shredded kale
-
2
tsp
paprika
-
1½
tsp
cumin
-
1
tsp
smoked paprika
-
1
tsp
salt
-
½
tsp
black pepper
-
¼
tsp
cayenne pepper (optional)
-
2-3
tbsp
olive oil
-
1
cup
shredded cheese of choice
Toppings
-
Sour cream or Greek yogurt
-
Salsa
-
Fresh cilantro
Instructions
- Preheat the oven to 400°F.
- Dice the sweet potato and chop the onion, then toss with the drained beans, olive oil, and spices on a sheet pan.
- Roast the vegetables for 30-40 minutes, tossing halfway through.
- Add kale to the warm vegetables after roasting.
- Layer cheese and bean mixture on tortillas, fold them, and press down.
- Bake or air-fry the folded tacos until crisp.
- Top with desired sides before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
15g
Sodium
600mg
Cholesterol
15mg
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