Open-Face Healthy Red Bean Sweet Potato Tacos
This Open-Faced Healthy Red Bean Sweet Potato Tacos pairs sweet potatoes with beans and pickled onions for a great combination. Make Meatless Monday healthy with a simple taco dinner with sweet potatoes and black beans.
Tacos are one of the most requested dinners at our home. Tacos can be made in countless ways and it’s fun to switch things up once in a while.
Sweet potatoes are an excellent source of beta-carotene and is a starchy, sweet-tasting root vegetable.that is rich in fiber, vitamins, and minerals.
Prep Time: 3 hours (includes time for pickled onions, onions to marinate)
Cook Time: 25 minutes
Serves: 4
Ingredients:
- 1 large sweet potato, cubed
- 1 T. olive oil
- 1 t. ground cumin
- Sea salt and black pepper, to taste
- 1/2 c. water
- 1/2 c. apple cider vinegar
- 1 t. salt
- 2 t. sugar
- 1 red onion, halved and thinly sliced
- 1 14-oz. can red kidney beans, rinsed and drained
- 1 avocado
- 1/2 c. sour cream
- 1 garlic clove
- 1 lime, juiced
- 4 large or 8 small tortillas
- 1/2 c. fresh parsley, chopped
Directions:
1. Preheat oven to 400° F.
2. Line a rimmed baking sheet with a piece of parchment paper for easy cleanup.
3. In a large bowl, toss sweet potatoes with olive oil and ground cumin. Season with salt and pepper, to taste.
4. Arrange on the prepared baking sheet. Roast for 20-25 minutes or until brown and slightly crisp around the edges.
5. While the sweet potatoes roast, heat water, vinegar, salt, and sugar in a small saucepan to a steady simmer.
6. Place red onion in a glass jar. Pour the vinegar mixture over the onions. Cool for 10-15 minutes at room temperature and then transfer to the refrigerator to chill. (The pickled onions will have the best flavor if made in advance).
7. Meanwhile, combine avocado, sour cream, garlic, and lime juice in a blender. Blend until completely smooth and creamy.
8. Assemble tacos by spreading a dollop of avocado sauce on each tortilla, followed by roasted sweet potato chunks, black beans, pickled red onion, and fresh parsley. Enjoy!