21 Ingredients
  • 2 large or 3 medium tomatoes, cut into large pieces (about 3 cups)
  • 1 large onion, peeled and cut into quarters (about 1 1/2 cups)
  • 2 jalapeño peppers, stem removed, cut in half lengthwise
  • 6 tablespoons vegetable oil, divided
  • Kosher salt
  • 2 large or 3 medium sweet potatoes, peeled and cut into a small dice (about 3 cups)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 2 medium garlic cloves, crushed
  • 1 canned chile en adobo, finely chopped (about 1 tablespoon chili and sauce)
  • 1 tablespoon red wine vinegar
  • 15 small corn tortillas
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 4 green onions, white and green parts, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado, pit removed, sliced
  • 1 lime, cut into wedges
  • Sour cream, for serving
  • Chopped cilantro, for serving
Nutrition
493
25% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

39% 25

Saturated

35% 7

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

18% 53

Carbs (net)

- 38

Fiber

58% 15

Sugars

- 5

Sugars, added

- 0

Protein

36% 18

Cholesterol

9% 27

Sodium

34% 808

Calcium

31% 312

Magnesium

25% 105

Potassium

19% 875

Iron

20% 4

Zinc

23% 3

Phosphorus

63% 442

Vitamin A

37% 331

Vitamin C

29% 26

Thiamin (B1)

23% 0

Riboflavin (B2)

28% 0

Niacin (B3)

16% 2

Vitamin B6

33% 0

Folate equivalent (total)

29% 116

Folate (food)

- 116

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

1% 0

Vitamin E

30% 4

Vitamin K

25% 30
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