25m$5.88Black Bean Sweet Potato Tacos
Weeknight plant-based tacos with tender spiced sweet potatoes, black beans, crunchy red cabbage, avocado, and salsa.
- Energy
- 406 calories per serving
- Protein
- 11.1 g per serving
- Carbs
- 63.9 g per serving
- Fat
- 12.1 g per serving
- Sodium
- 1016 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
chili powder
1 Teaspoon
Kroger® Chili Powder Shaker
2%
salsa
1 Cup
Kroger® Mild Traditional Salsa
50%
salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
corn tortillas
8 Each
Kroger® Soft Traditional White Corn Tortillas
27%
avocado, sliced
1 Count
Fresh Large Ripe Avocado
100%
sweet potatoes
2 Cup
Sweet Potato
78%
shredded red cabbage
2 Cup
Red Cabbage
11%
canned black beans, rinsed and drained
1 Can
Kroger® Black Beans
50%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- diced sweet potatoes-2 cups
- shredded red cabbage-2 cups
- salsa-1 cup
- olive oil-1 tbsp
- chili powder-1 tsp
- canned black beans-1 can
- corn tortillas-8 each
- ground cumin-0.5 tsp
- large avocado-1 large
- salt-0.5 tsp
Dice the sweet potatoes into 1/2-inch pieces if needed, slice the avocado, and have the rinsed black beans and toppings ready.
Use a stable cutting board and keep fingers clear of the knife when dicing sweet potatoes and slicing avocado.
Open the can carefully and discard the lid to avoid sharp edges.
Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes, chili powder, cumin, and salt, then stir to coat and cook for 2 minutes.
Keep the skillet handle turned inward to help prevent bumps and spills.
Add 2 tablespoons water to the skillet, cover, and cook for 8 to 10 minutes, stirring once, until the sweet potatoes are fork-tender and lightly browned.
Lift the lid away from your face and hands to avoid hot steam.
Stir in the black beans and cook uncovered for 2 to 3 minutes, until the beans are hot and the skillet is mostly dry.
Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side until soft and flexible.
Use caution when handling hot tortillas and the hot skillet.
Fill tortillas with the sweet potato-bean mixture, then top with shredded red cabbage, avocado slices, and salsa. Serve immediately.
Let hot filling cool slightly before serving to children.
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