Mango and Sweet Potato Tacos

Tina Muir
Recipes

Last week, as Spring finally appeared to be here to stay, I decided I would make a dish that’s vibrancy (I think that is a word?!) would sum up the feelings of relief amongst most of us for the recognition that we survived the winter. I came up with this wonderfully bright meatless way of enjoying tacos. For some reason, I have not been craving meat that much lately, in fact, I think I went about three weeks without any! Plenty of fish, and plant proteins!

I absolutely loved how refreshing, light, and flavorful this meal was, and it will definitely be going on my make again this summer list. I hope you love it as much as I did!

I also used Pinterest to learn how to make the soft taco shells into hard shells, it was so easy, and I show you how to as well! 🙂

#FuelYourFuture

  • Sweet potatoes are full of nutrition, not only are they great anti-inflammatory, but they are high in many vitamins, including B, C, and D!
  •  Mango is high in many antioxidants, and helps to prevent many forms of cancer
  • Black beans are high in fiber and protein, as well as being a great blood sugar regulator and  helping with digestive tract maintenance
  • Avocados also help with reducing inflammation, and have more potassium than a banana, keeping those electrolyte levels high



Mango and Sweet Potato Tacos
Serves 3
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
½ mango, cut into small chunks
¼ red onion, diced, split
1 large sweet potato, peeled and cut into ½ inch chunks
½ cup edamame
1/3 cup black beans
¼ cup corn
½ avocado, cut into small chunks
6 small tortillas (6 inch)
½ tbsp oil
½ tsp cayenne pepper
1 tsp sriracha
½ tsp salt
½ tsp pepper
Instructions
Preheat the oven to 375 degrees.
Heat the oil in a large saute pan over a high heat. Stir frequently until the sweet potato browns around the edges. Turn the heat down to medium-low, cover and cook for 10 minutes, stirring occasionally.
Meanwhile, spray one side of the tortilla wraps with cooking spray and place in the oven, hanging over the edge of the wire wrack, carefully folding down the sides. Cook for 3-5 minutes, before carefully removing.
When the potatoes are almost tender, add half the onion, cayenne, sriracha, salt, and pepper, and turn the heat up to high. Brown the onions, turn the heat back down to medium, and add the edamame, black beans, and corn. Cook for another 3 minutes.
Spoon onto the tortilla shells, and add the avocado, remaining onion, and mango to the shells.
501 calories, 14g fat, 911mg sodium, 78g carbohydrates, 8g fiber, 17g protein

What did you do to celebrate surviving winter? What is your favorite meatless meal?

Would love you to follow me:

dinner, tacos, vegetarian

Related Posts

32 Comments.

Comments are closed.