Recipe Details
Ingredients
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2sweet potatoes, quartered lengthwise
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3 ¼tablespoonsolive oil, divided
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1 ¼teaspoonscayenne pepper, divided
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½teaspoonsalt
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¾teaspoonsmoked paprika, divided
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¼teaspoonground black pepper
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½cuppumpkin seeds
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salt and ground black pepper to taste
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2(16 ounce) cansblack beans, drained and rinsed
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½tablespoonground cumin, or to taste
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1teaspoonchili powder
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¾lime, juiced, divided
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6ouncesvegan sour cream
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1bunchfresh cilantro, finely chopped, divided
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1teaspoonpaprika
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12(6 inch)white corn tortillas
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
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Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
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Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
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Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
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Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
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Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
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Warm tortillas in pairs in the microwave, 15 to 20 seconds.
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Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories512 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 4g |
22% |
Sodium 1021mg |
44% |
Total Carbohydrate 70g |
26% |
Dietary Fiber 17g |
59% |
Total Sugars 3g |
|
Protein 17g |
34% |
Vitamin C 11mg |
13% |
Calcium 130mg |
10% |
Iron 6mg |
36% |
Potassium 901mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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