Ingredients and Weight:
- 3 large sweet potatoes (1.5 pounds)
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 onion, chopped (1/2 cup)
- 1 red bell pepper, chopped (1 cup)
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 (6-inch) flour tortillas
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Peel and dice sweet potatoes into 1-inch cubes.
- In a large bowl, combine sweet potatoes, pinto beans, onion, bell pepper, corn, tomatoes, cumin, and chili powder. Season with salt and pepper.
- Spread mixture evenly on a baking sheet.
- Roast in preheated oven for 20-25 minutes, or until sweet potatoes are tender and slightly browned.
- Fill tortillas with sweet potato mixture and serve warm.
Nutritional Information:
- Calories: 300 (per taco)
- Protein: 10g
- Carbohydrates: 50g
- Fiber: 5g
- Fat: 5g
Dish Characteristics:
- Vegetarian-friendly
- Savory and flavorful
- Perfect for breakfast, brunch, or lunch
User Comments:
- "These tacos are delicious! The sweet potatoes add a unique and flavorful sweetness to the traditional breakfast taco."
- "I love how easy these tacos are to make. They're perfect for a quick and healthy meal."
- "These tacos are a great way to start the day! They're filling and satisfying without being too heavy."
Special Precautions and Tips:
- If you don't have time to roast the sweet potatoes, you can microwave them until tender.
- For a spicy taco, add a dash of cayenne pepper to the filling.
- Serve with your favorite toppings, such as salsa, sour cream, or guacamole.
