🥑 Avocado Black Bean Tacos with Roasted Sweet Potatoes | Healthy Vegetarian Mexican Tacos Recipe

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories and sour cream is a budget-friendly alternative.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber while flour tortillas are often cheaper.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers offer a milder heat and bell peppers are often less expensive.

Make the avocado yogurt sauce by blending 3 avocado halves, 2 cloves of garlic, 1/2 cup plain yogurt, 2 tbsp mayo, black pepper, salt, and crushed red pepper flakes until smooth.

Set the avocado yogurt sauce aside.

Dice the remaining avocado halves and sprinkle with juice from the second half of the lemon.

Peel and dice 2 medium sweet potatoes into bite-sized cubes, drizzle with 1 tbsp of olive oil, and sprinkle with salt.

Bake or air fry the sweet potatoes at 400°F for 10 to 15 minutes until golden and tender.

After 15 minutes, prepare 1 rinsed 16oz can of black beans.

Assemble the tacos using Old El Paso tortilla pockets, filling them with roasted sweet potatoes, black beans, diced avocado, and a spoonful of avocado yogurt sauce.

Heat the tacos on a hot skillet for a few minutes until lightly browned on both sides.

Garnish with extra avocado yogurt sauce and fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens