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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 53 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer. | 3. Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes. | 4. Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes. | 5. Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	1	cup	thawed	605.9	123.2716	15.6372	7.8684
taco sauce	1	tablespoon		2.0	0.5	0.0	0.0
taco seasoning mix	1 1/2	teaspoons		2.491	0.7458	0.0	0.0
coriander	1/4	teaspoon	ground	1.341	0.2475	0.0557	0.08
water	2	tablespoons		0.0	0.0	0.0	0.0
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
salt	1/2	teaspoon		-	-	-	-
corn tortilla	4			-	-	-	-
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
potato	2		peeled diced sweet	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt	1/2	teaspoon		-	-	-	-
onion	1/4	cup	minced	16.0	3.736	0.44	0.04

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.