Roasted Sweet Potato Tacos
I love sweet potatoes! They are good for you and contain good carbs.
- Healthy vision: All of that vitamin A helps maintain eyesight.
- Better immunity: Vitamin A also helps with other bodily functions, including cellular communication, growth, and differentiation.
- A sharper mind: Vitamin B6 is an essential coenzyme for cognitive development.
- A stronger heart: Both potassium and magnesium are involved in blood pressure support.
- Lower LDL cholesterol: The fiber can help reduce bad cholesterol and risk of heart disease, obesity, and type 2 diabetes.
But sweet potatoes in tacos?? Plus pineapple adding to the mouth-watering sweetness? This recipe caramelizes the pineapple after which it is piled on the corn tortillas along with the roasted sweet potatoes, cilantro black beans and crunchy slaw topped with chipotle ranch dip drizzled all over the tacos. Is your mouth watering yet? I paired mine with a glass of cold Sangria.
This recipe serves two at 410 calories, 29 grams of fat, 144 grams of carbohydrates and 25 grams of protein. After layering the tacos, this recipe could serve three individuals. One baking sheet is required for roasting the sweet potato and a small skillet for the cilantro black beans. Total preparation and cook time was approximately 30 minutes.Rinse an Now, let’s get to the ingredients.
- 1 sweet potato
- 2 teaspoons of dried oregano (fresh will work too)
- 1 tablespoon of chipotle Morita spice (spicy!)
- 1 fresh lime
- 4 ounces of coleslaw blend
- 1 tablespoon of white vinegar
- 6 ounces of fresh pineapple
- 1/4 cup of Follow Your Heart High Omega Vegan Ranch (regular low fat Ranch will do)
- Corn tortillas (a pack of 4)
- 1 can of black beans
- Fresh cilantro
(Links above are provided for your convenience only)
Step 1: Rinse and clean the produce and preheat oven to 450 degrees. Cut the sweet potato into 1/4 inch pieces (dice) (Note: No need to peel sweet potato). Add the sweet potato to the baking sheet and toss with the dried oregano and 2 teaspoons of the chipotle Morita spice (more or less to taste). Add 1 tablespoons of vegetable oil and a pinch of salt and pepper. Roast until brown and crispy. Approximately 10 to 15 minutes)
Step 2: Add the coleslaw to a medium bowl and take the juice from half of the lime, white vinegar and a pinch of salt and combine with coleslaw well.
Step 3: Caramelize the pineapple, dice into 1/4 inch pieces. Place a small skillet over medium-high heat with 2 tablespoons of vegetable oil. Once skillet is hot, add the diced pineapple and cook until browned in places (5 to 7 minutes). Once browned, transfer from skillet to bowl.
Step 4: In a small bowl, mix the ranch dressing with a pinch of chipotle Morita spice and 1/2 teaspoon of salt. Mix the dressing well. Wrap the tortillas in foil and pop them in the oven to warm for about 2 to 3 minutes.
Step 5: Drain and rinse the black beans. Finely chop the cilantro and add black beans to the small skillet with 1/4 cup of water. Bring to a simmer and add half the chopped cilantro, juice from the remaining lime half and a pinch of salt. Cook until heated through (6 to 8 Minutes).
Step 6: Divide the warm tortillas on to plates and layer with roasted sweet potatoes, cilantro beans and coleslaw. Top with caramelized pineapple and add remaining cilantro. Drizzle with chipotle ranch and enjoy!
If you are a fan of sweet potatoes, I am attaching a link with 5 more sweet potato recipes.
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