Taco Thursday

Sweet Potato, Avocado and Black Bean Tacos are gluten-free and vegetarian. They make a great breakfast, lunch or dinner taco meal. 

Not many tacos can boast that they’re rich in vitamin A. Tender roasted cubes of sweet potato joined by black beans and creamy avocado slices make for some of the most delectable veggie goodness you’ll find inside the fold of a tortilla.This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein and toasted pepitas for texture adding a savory note. Top the tacos off with some salty crumbled feta, more toasted pepitas and you'll have a well-balanced dinner. Recipe from Good Housekeeping Magazine June 2017 and serves 4. 

Ingredients:

• 2 cups butternut squash or sweet potatoes cut into 1/2" chunks
• 3/4 cup red onions, diced
• 3 garlic cloves, minced
• 1 TB. olive oil
• 1/2 tsp. each chili powder, smoked or regular paprika, cumin
• Salt and pepper to taste
• 1-1/2 cups no-salt-added black beans, rinsed and drained
• 1/2 c. salsa verde
• 2 avocados, thinly sliced
• 4 corn tortillas
• 1/4 c. crumbled cotija or feta cheese
• Optional cilantro, for garnish

Directions:

• Preheat oven to 425 degrees and cover a rimmed baking sheet with parchment paper or a silicone pad. 
• Toss sweet potatoes with olive oil, onions, garlic and spices. Arrange in a single layer on baking sheet. Roast 20 minutes at 425 degrees.
• In saucepan, combine black beans with salsa verde cook on medium uncovered until warm,
• Wrap 4 corn tortillas in foil and warm at 400 degrees for 5 minutes.
• Divide roasted sweet potatoes, black bean mixture and avocado slices among 4 corn tortilla. Grate cheese over the top.
  

Butternut squash beats the sweet potato with fewer calories per serving and lower carb and sugar counts, too. Squash is also rich in calcium, magnesium, potassium, and vitamins B6 and E. The sweet potato, however, does provide more fiber and protein.

Butternut squash can be substituted for sweet potatoes in this recipe.