Tacos with Sweet Potatoes and Pinto Beans

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Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 12g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8g
  • Carbohydrate: 51g
  • Fiber: 10g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 695mg
  • Calcium: 0.0mg


  • 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. 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. 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. 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.
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