Dinner · Mexican · 20 min
Spicy Black Bean and Sweet Potato Tacos with Avocado Crema and Toasted Pepitas
- Calories
- 840
- Protein
- 37g
- Carbs
- 109g
- Fat
- 32g
Ingredients
- 103.5 g (7 oz) Sweet potato, raw, unprepared
- 103.5 g (7 oz) Chickpeas (garbanzo beans, bengal gram), mature seeds, raw
- 53.7 g (3.5 oz) Tofu, firm, prepared with calcium sulfate
- 8.1 g (1 tbsp) Oil, olive, salad or cooking
- 31.1 g (2 small tortillas) Corn tortillas
- 26.9 g (1/4 medium) Avocado, raw
- 7.8 g (1/4 lime) Lime, raw
- 5.4 g (1 tbsp) Pepitas (pumpkin seeds), raw
- 1.0 g (1/2 tsp) Garlic powder
- 1.0 g (1/2 tsp) Cumin, ground
- 1.0 g (1/2 tsp) Chili powder
- 0.5 g (1/4 tsp) Smoked paprika
- 1.1 g (1/2 tsp) Salt
- 26.9 ml Water
Method
- 01Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 02Make the black bean and tofu filling: While the sweet potatoes roast, drain and rinse the chickpeas. In a medium bowl, lightly mash about half of the chickpeas with a fork or potato masher. This will create a creamier texture. Add the remaining whole chickpeas, crumbled firm tofu, remaining 2 teaspoons of olive oil, garlic powder, cumin, chili powder, smoked paprika, and salt. Mix everything together until well combined. If the mixture seems a bit dry, add a tablespoon or two of water.
- 03Toast the pepitas: Place the pepitas in a dry small skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they start to pop and become fragrant. Remove from heat and set aside.
- 04Prepare the avocado crema: In a small bowl, mash the avocado with the juice of 1/4 lime and a pinch of salt until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.
- 05Warm the tortillas: Warm the corn tortillas according to package directions. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
- 06Assemble the tacos: Spoon a generous amount of the black bean and sweet potato filling onto each warm tortilla. Top with a dollop of avocado crema and a sprinkle of toasted pepitas. Serve immediately.
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