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Sweet Potato and Black Bean Tacos with Avocado Lime Sauce – Diabetes-Friendly Plant-Based Dinner

 These diabetes-friendly tacos combine roasted sweet potatoes, black beans, and a creamy avocado lime sauce for a flavorful, fiber-rich meal. It’s a colorful, plant-based dinner that’s satisfying and easy to prepare.



Ingredients

  • Sweet potato: 1 large, diced
  • Canned black beans: 1 can (15 oz), drained and rinsed
  • Corn tortillas: 8 small
  • Red bell pepper: 1, thinly sliced
  • Red onion: ½, thinly sliced
  • Olive oil: 1 tablespoon
  • Cumin powder: 1 teaspoon
  • Paprika: ½ teaspoon
  • Salt and pepper: To taste
  • Fresh cilantro: Chopped, for garnish

Avocado Lime Sauce:

  • Avocado: 1, pitted and peeled
  • Lime juice: 2 tablespoons
  • Greek yogurt (optional for creaminess): 2 tablespoons
  • Garlic: 1 clove, minced
  • Water: 1-2 tablespoons, to thin as needed
  • Salt: To taste

Instructions

  1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  2. Prepare the avocado lime sauce: In a blender or food processor, combine avocado, lime juice, Greek yogurt (if using), garlic, and salt. Blend until smooth, adding water as needed to reach your desired consistency.
  3. Assemble the tacos: Warm the corn tortillas. Layer each with roasted sweet potato, black beans, red bell pepper, and red onion.
  4. Drizzle with sauce: Top with avocado lime sauce and garnish with fresh cilantro. Serve immediately and enjoy.


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