Tacos with Sweet Potatoes and Pinto Beans

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional 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


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


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.

January 2010
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