Hello Healthy Meal Preppers!

Welcome to taco heaven, where these Sweet Potato, Black Bean, and Poblano Pepper Tacos reign supreme! Imagine tender sweet potatoes mingling with smoky poblano peppers and earthy black beans, all wrapped up in a warm tortilla. It's a flavor explosion you won't want to miss.

What's even better? These tacos are not only delicious but also a breeze to whip up. With just 10 minutes of prep and 30 minutes of cook time, they're perfect for those busy weeknights when you need a quick and satisfying meal. As the sweet potatoes and peppers sizzle away in the skillet, they soak up all that cumin-infused goodness until they're perfectly tender and bursting with flavor.

Meanwhile, the black beans simmer on the stove, marrying with fragrant garlic and tangy lime juice to create a hearty and satisfying filling that'll have you coming back for seconds (and maybe even thirds). And let's not forget about the toppings! Creamy avocado, crunchy red onion, and vibrant cilantro add the perfect finishing touches, elevating these tacos from ordinary to extraordinary in just a few simple steps. So whether you're planning a cozy weeknight dinner for two or hosting a fiesta with friends, these Sweet Potato, Black Bean, and Poblano Pepper Tacos are guaranteed to steal the show. Get ready to spice up your dinner routine and indulge in taco perfection!

Sweet Potato, Black Bean, and Poblano Pepper Tacos Recipe:

Per 1 Taco (1 serving): 315 Calories • 45.4g Carbs (9.3g Fiber) • 11.5g Fat • 9.5g Protein

10 minutes to prep, 30 minutes to cook

Ingredients

Scaled to 6 tacos

• 2 tbsp Avocado oil (28 g)

• 1 sweetpotato, 5" long Sweet potato (130 g)
  (Chopped)

• 1 pepper Poblano Pepper (6 g)
  (Chopped)

• 3 tsp, ground Cumin (9 g)

• 2 dash Salt (0.8 g)

• 1/2 small raw Red Onion (35 g)
  (Chopped)

• 2 cloves, minced Garlic (6 g)

• 1 can Canned black beans (425 g)

• 2 lime yields Lime juice (88 g)

• 1 tsp Chili powder (2.6 g)

• 1 dash Salt (0.4 g)

• 6 tortilla, medium Tortillas (276 g)

• 1 fruit Avocados (136 g)
  (Chopped)

• 9 sprigs Fresh cilantro (20 g)

Directions

Directions are for the original recipe of 6 tacos

1. Heat 1 tablespoon oil in a skillet over medium high heat. Add the sweet potatoes and cook, stirring occasionally, 10 minutes. Add the peppers, cumin, and a pinch of salt and continue to cook an additional 10 minutes, or until the potatoes and peppers are cooked through and tender.

2. In the meantime, prepare the black beans. Heat 1 tablespoon oil in a small pot. Add the red onion and sauté 3-4 minutes, until it begins to turn translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the beans, lime juice, chili powder, and a pinch of salt. Reduce heat to low and simmer about 15 minutes until the beans are heated through and the potatoes and peppers are done.

3. To assemble, heat the tortillas on a stove burner or in the microwave. Spoon a scoop of beans into the tortilla, add a scoop of the potatoes and peppers, and top with chopped red onion, avocado, and cilantro.