Sweet Potato & Black Bean Chicken Tacos

These Sweet Potato & Black Bean Chicken Tacos are a hearty & high protein twist on your classic tacos! They have the perfect sweet/savory combination and are so hearty thanks to the sweet potatoes! They are packed with protein so they will keep you nice and full too. There are 10 grams of protein in EACH taco!! If you love this flavor combination like me, be sure to try my Sweet Potato & Black Bean Enchiladas too!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Chicken – 1 lb cooked & shredded chicken w/ 2 tbsp taco seasoning
• Sweet Potatoes – 2 pounds of diced sweet potatoes
• Olive Oil – 2 tablespoons
• Black Beans – 12 oz. organic black beans, rinsed & drained.
• Fiesta Blend Cheese – 1 cup.
• Poblano Pepper – 1 poblano pepper, seeded & diced.
• Garlic – 1 tsp minced garlic.
• Limes – Juice of 2 limes.
• Chipotle Chili Powder – 2 teaspoons.
• Smoked Paprika – 2 teaspoons.
• Cumin – 1 1/2 tsp. ground cumin.
• Garlic Powder – 1 teaspoon.
• Red Pepper Flakes – 1/2 tsp. (omit if you don’t like too much heat)
• Oregano – 1/2 teaspoon.
• Salt – 1 teaspoon.
• Taco Shells – 22 grain free taco shells – I use the brand Siete.
• Toppings of choice – I did diced jalapeño, cilantro, & my lime Greek yogurt crema (recipe for that is below).

How To Make Them

1. Preheat your oven to 425°F. Line a large baking sheet with a silicone mat/foil. Spread the sweet potatoes, olive oil, seasonings, & diced poblano pepper on the pan. Bake for 30-40 minutes.
2. Mix the black beans in with the potato mixture after baking.
3. Line your taco shells in 2 large casserole dishes. Divide the chicken evenly among all the tacos followed by the sweet potato/bean mixture. Top with shredded cheese.
4. Bake for 8 minutes, or until cheese is melted.
5. Add your favorite toppings and top with the lime crema sauce. Enjoy!

Lime Crema Sauce

• 1/2 cup plain, nonfat Greek yogurt
• Juice of 1/2 lime
• Zest of 1 lime

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I like to place them in the oven versus the microwave so that they stay crispy. I put these in the oven at 350 for about 10 minutes or so.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Sweet Potato & Black Bean Chicken Tacos

These Sweet Potato & Black Bean Chicken Tacos are a hearty & high protein twist on your classic tacos! They have the perfect sweet/savory combination and are so hearty thanks to the sweet potatoes! They are packed with protein so they will keep you nice and full too. There are 10 grams of protein in EACH taco!! If you love this flavor combination like me, be sure to try my Sweet Potato & Black Bean Enchiladas too!

Author: Katie Cooking Method: Baking Cuisine: American, Mexican Courses: Main Course Recipe Keys: Gluten Free

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High Protein

Prep Time 10 mins Cook Time 48 mins Total Time 58 mins Difficulty: Intermediate Servings: 8 Dietary:

G Gluten Free

Ingredients

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Scale

1/2x 1x 2x 3x

• 
  1 lb chicken (cooked & shredded, mixed with 2 tbsp. taco seasoning)
• 
  2 lb sweet potatoes (peeled & diced)
• 
  2 tbsp olive oil (extra virgin)
• 
  12 oz black beans (rinsed and drained; organic)
• 
  1 cup fiesta sheese (shredded)
• 
  1 poblano pepper (seeded & diced)
• 
  1 tsp garlic (minced)
• 
  2 limes (juiced)
• 
  2 tsp chipotle chili powder
• 
  2 tsp smoked paprika
• 
  1 ¹⁄₂ tsp cumin (ground)
• 
  1 tsp garlic powder
• 
  ¹⁄₂ tsp red pepper flakes (omit if you don't like heat)
• 
  ¹⁄₂ tsp oregano
• 
  1 tsp salt
• 
  22 taco shells (I use the Siete grain free shells)

Instructions

1. Preheat your oven to 425°F. Line a large baking sheet with a silicone mat/foil. Spread the sweet potatoes, olive oil, seasonings, & diced poblano pepper on the pan. Bake for 30-40 minutes.

2. Mix the black beans in with the potato mixture after baking.

3. Line your taco shells in 2 large casserole dishes. Divide the chicken evenly among all the tacos followed by the sweet potato/bean mixture. Top with shredded cheese.

4. Bake for 8 minutes, or until cheese is melted.

5. Add your favorite toppings and top with the lime crema. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 176kcal

% Daily Value *

Total Fat 6.8g11%

Saturated Fat 1.6g8%

Cholesterol 34.5mg12%

Sodium 225.6mg10%

Total Carbohydrate 19.5g7%

Dietary Fiber 2.6g11%

Sugars 1.9g

Protein 9.7g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: gluten free, tacos, chicken, chicken recipe, healthy dinner, taco Tuesday, taco recipe, sweet potato tacos

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