Looking for a vegetarian taco that’s high in protein and fiber but low in fat? Try these colorful and hearty sweet potato tacos on for size. You’ll love the bold, earthy flavor of adobo sauce, cumin, and crumbled feta cheese.
Recipe yields 8 servings
Preheat oven to 450°. Line a baking sheet with parchment paper.
In a large bowl, toss the sweet potatoes in 1 tablespoon of the olive oil and season with the salt. Arrange the potatoes on the prepared baking sheet and roast for 25 minutes, or until browned, turning halfway through roasting.
In a large saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 to 8 minutes. Add the cumin, chilies, beans and water. Stir, cover and reduce heat to low. Simmer for 5 minutes. Remove from heat, and with a fork, mash up half of the beans. Stir in the lime juice and black pepper to taste and set aside.
Lay the tortillas on a flat surface. Evenly spread the black beans down the middle of each tortilla and top with sweet potatoes. Garnish with red onion, feta and cilantro.