Sweet Potato and Black Bean Flatbread Tacos


For the filling: 

  • 2 medium sweet potatoes, peeled and diced
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt. as needed
  • ¼ teaspoon freshly ground black pepper
  • 1 (15½ -ounce) can black beans, rinsed and drained
  • ¼ teaspoon cayenne
  • ½ teaspoon coriander
  • ½ teaspoon cumin

For serving: 

Flatbread tacos


For the flatbreads: 

Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes. 

For the filling: 

Preheat the oven to 400ºF. Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet. Season with salt and pepper and roast until tender and golden brown, about 20 minutes. 

Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside. 

For serving: 

Spread a spoonful of the black beans on a flatbread and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 tsp of salsa. Serve immediately and enjoy! 



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