Recipe Video
Ingredients
- 3/4 pounds sweet potato, diced
- 2 tablespoons olive oil, divided
- 2 tablespoons homemade taco seasoning (see recipe)
- 1/2 onion, diced
- 1 clove garlic, minced
- 3/4 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels, fresh, frozen, or canned
- 1/2 stalk celery, sliced thin
- 2 tablespoons water
- 1/2 teaspoon salt
- 8 whole wheat tortillas
Directions
Preheat oven to 425°F.
Line a baking sheet with tin foil or parchment paper and set aside.
Place diced sweet potatoes in a bowl and toss them with 1 tablespoon olive oil and half the taco seasoning (about 1 tablespoon).
Spread evenly over the foil-line baking sheet.
Bake for 15-20 minutes until tender, removing them from the oven and tossing them once halfway through baking.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Once the pan is heated, add onion and sauté until caramelized, about 10 minutes. Add in the garlic during the last minute of sautéing.
Add in the black beans, corn, celery, water, salt, and remaining taco seasoning.
Cook until vegetables are soft and tender.
Toss in the roasted sweet potatoes and stir until well combined.
To serve, scoop ¼ – ½ cup of filling onto warmed tortillas, depending upon size.
Garnish with desired toppings.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Difficult
Nutrition Tip 
A good way to reduce sodium from canned goods is to rinse them with water. Rinse the canned black beans!
There are two types of sweet potatoes: pale yellow with dry flesh and dark orange with moist flesh.
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