White Bean Sweet Potato Tacos

White Bean Sweet Potato Tacos

from somethingnutritiousblog.com
60 min
4 servings
300 kcal / serving

Ingredients

  • 8tortillas
  • 1 largesweet potato, about 2 cups diced
  • 1 cancannellini beans, drained (15 oz)
  • 1yellow onion
  • 1 cupfinely shredded kale
  • 2 tsppaprika
  • 1 ½ tspcumin
  • 1 tspsmoked paprika
  • 1 tspsalt
  • ½ tspblack pepper
  • ¼ tspcayenne pepper (optional)
  • 2 tbspolive oil
  • 1 cupshredded cheese of choice
  • sour cream or greek yogurt
  • salsa
  • fresh cilantro

Directions

  1. 1

    Preheat the oven to 400 F.

  2. 2

    Dice the sweet potato and chop the onion and add it to a large sheet pan with the drained white beans. Toss the veggies with about 2 tbsp of olive oil and all of the spices.

  3. 3

    Roast the seasoned vegetables for 30-40 minutes, tossing halfway through.

  4. 4

    Once they're cooked, remove the pan from the oven and toss in the kale while the veggies are still warm.

  5. 5

    Remove the vegetables from the sheet pan and add your tortillas to the pan. Layer a handful of cheese onto one half of the tortilla followed by some of the bean mixture. Fold the tortilla over and press to hold them down. If the tortillas don't stay folded, you can place another sheet pan on top to hold them down while baking

  6. 6

    Lightly spray the tortillas with cooking spray and place them back into the oven for 10-12 minutes on the top rack. You can also air-fry the folded tacos on 375 F for about 8 minutes

  7. 7

    Top with your favorite sides when ready to serve