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Tacos with Sweet Potatoes and Pinto Beans

Prep time 10 mins
Cook time 20 mins
Yield Serves 4

Ingredients

  • 2 medium sweet potatoes (6 to 8 oz.), peeled and cut into 1-inch pieces
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 15.5-oz. can pinto beans, drained and rinsed
  • 8 hard taco shells

Nutrition Information

  • calories 322
  • fat 12 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8 g
  • carbohydrate 51 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 695 mg
  • calcium 0.0 mg

How to Make It

  1. Place potatoes in a large saucepan; add water to cover them by 1 inch. Add 1/4 tsp. salt and bring to a boil. Reduce heat to medium-high and cook until tender, about 10 minutes. Drain in a colander.

  2. Warm oil in a large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 3 to 5 minutes. Stir in beans. Add potatoes and cook until warmed through, about 5 minutes. Season with salt and pepper.

  3. Spoon about 1/2 cup filling into each taco shell and serve immediately. Offer rice, salsa, guacamole, sour cream and sliced scallions on the side, if desired.