Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri - Facebook Live Jan. 25, 2019

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps reduce carbs while corn tortillas are a budget-friendly option.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is a healthier fat alternative while sour cream is more economical.

Preheat the oven to 400°F.

Scrub sweet potatoes under running water and cut them into about 1-inch cubes.

Drizzle sweet potatoes with 2 tablespoons of peanut oil.

Add 1 teaspoon of taco seasoning, 1/2 teaspoon of salt, and some pepper to the sweet potatoes and toss to combine.

Spread the sweet potatoes in an even layer on a baking sheet.

Roast sweet potatoes in the oven for 20 minutes.

While the sweet potatoes are roasting, prepare the cilantro chimichurri by adding 6 cloves of garlic to a food processor.

Chop the cilantro in the food processor until finely minced.

Once the sweet potatoes are done, assemble tacos by adding sweet potatoes and black beans to each shell, topping with Greek yogurt if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary