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Vegetarian Tacos


"Sweet potatoes, black beans, and corn combine in a flavorful, healthy taco filling. Garnish with cheese, tomatoes, cilantro, and sour cream, or your choice of toppings."
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1 h 8 m servings 401 cals
Original recipe yields 4 servings

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
  3. Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
  4. Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes.
  5. Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.

Nutrition Facts

Per Serving: 401 calories; 8.3 g fat; 72.8 g carbohydrates; 12 g protein; 0 mg cholesterol; 1229 mg sodium. Full nutrition

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Easy and reheats well. I like this better without the corn tortilla.. just in a bowl with toppings was perfect for me