Who doesn’t love tacos? They’re easy, quick, filling, and versatile. And while there are many ways to go about building the perfect one, few of them tend to be health-conscious. This vegetarian version packs in vitamins, fiber, protein, and a ton of flavor. Serve it on any type of tortilla or leafy green wrap, or make it into taco salad. For more recipes like this, check out An Unprocessed Life.
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Toss sweet potatoes in a bowl with 3 tablespoons oil, taco spices, and salt and pepper to taste. Pour onto baking sheet in a single layer. Cook for 15 to 20 minutes, until tender, stirring halfway through.
- Meanwhile, heat remaining tablespoon oil over medium-high heat in a sauté pan. When hot, add onion and cook 5 to 6 minutes until translucent and starting to brown. In the last 30 seconds, add garlic. Reduce heat to medium-low and add black beans, 1 to 2 pinches salt, and juice from 1/2 lime. Heat until warmed through.
- To make lime-cilantro yogurt, mix yogurt, juice and zest from remaining 1/2 lime, and cilantro in a small bowl.
- To serve, warm tortillas by steaming or quickly heating on a skillet. Layer sweet potatoes and black beans on tortilla with garnishes of choice. Top with lime-cilantro yogurt, cilantro, and an extra squeeze lime juice.
- 1 1/2 pounds (about 2 medium) sweet potatoes, cubed
- 4 tablespoons olive oil, divided
- 1 tablespoon taco seasoning (or 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon coriander, and 1/4 teaspoon cayenne)
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 can (14.5 ounces) black beans, rinsed and drained
- 1 lime
- 1/2 cup plain yogurt
- 2 tablespoons cilantro, plus additional for garnish
- 4 tortillas
- Cabbage, for garnish (optional)
- Lettuce, for garnish (optional)
- Chayote, for garnish (optional)
- Jicama, for garnish (optional)
- Radish, for garnish (optional)