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Vegetarian Black Bean and Sweet Potato Tacos
Vegetarian Black Bean and Sweet Potato Tacos

Vegetarian Black Bean and Sweet Potato Tacos
Flavorful tacos filled with black beans, sweet potatoes, and fresh toppings.
Vegetarian Black Bean and Sweet Potato Tacos

Provide a balanced meal with carbohydrates, protein, and fiber to support energy needs for cycle training.

Ingredients:
1
Servings
  • 300
    g
     sweet potato
  • 200
    g
     black beans
  • 4
    item
     corn tortilla
  • 1
    item
     red onion
  • 1
    item
     avocado
  • 1
    item
     lime
  • 10
    g
     coriander
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
Preparation Time: 30 minutes
Vegetarian Black Bean and Sweet Potato Tacos
Instructions:
  1. Preheat oven to 200°C.
  2. Peel and dice the sweet potato into small cubes.
  3. Toss sweet potato cubes with olive oil, cumin, and salt.
  4. Spread on a baking sheet and roast for 20 minutes until tender.
  5. While sweet potatoes are roasting, rinse and drain black beans.
  6. Finely chop red onion and coriander.
  7. Halve the avocado, remove the pit, and scoop out the flesh. Slice thinly.
  8. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  9. Assemble tacos by placing roasted sweet potatoes and black beans on each tortilla.
  10. Top with red onion, avocado slices, and coriander.
  11. Squeeze lime juice over the top before serving.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 25 g 3.1 g
Fibre 25 g 3.1 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 130 g 16.3 g
Fat 35 g 4.4 g
  • 300
    g
     sweet potato
  • 200
    g
     black beans
  • 4
    item
     corn tortilla
  • 1
    item
     red onion
  • 1
    item
     avocado
  • 1
    item
     lime
  • 10
    g
     coriander
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
1
Servings
0

Preheat oven to 200°C.

Peel and dice the sweet potato into small cubes.

Toss sweet potato cubes with olive oil, cumin, and salt.

Spread on a baking sheet and roast for 20 minutes until tender.

While sweet potatoes are roasting, rinse and drain black beans.

Finely chop red onion and coriander.

Halve the avocado, remove the pit, and scoop out the flesh. Slice thinly.

Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Assemble tacos by placing roasted sweet potatoes and black beans on each tortilla.

Top with red onion, avocado slices, and coriander.

Squeeze lime juice over the top before serving.

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