Ingredients
Scale
- 1 can white pea beans (navy beans), drained and rinsed (540 mL)
- 1/2 cup water, divided (125 mL)
- 1 clove garlic, minced
- 1 large sweet potato, diced, about 1/2” cubes
- 1/2 cup corn, canned or frozen and defrosted (125 mL)
- 1 tsp paprika (5 mL)
- 1/2 tsp cumin (2 mL)
- 1/2 tsp chili powder (2 mL)
- 1/8 tsp chipotle chili pepper (optional) (0.5 mL)
- 2 limes
- 1 avocado, diced
- 12 corn tortillas
- 1/4 cup fresh cilantro, chopped (60 mL)
Chipotle Crème Sauce:
- 1/2 cup plain Greek yogurt (125 mL)
- 1/4 tsp Chipotle chili, powder (1 mL)
- Juice from 1/2 of a lime
Instructions
In a large, non-stick skillet over medium heat, add diced sweet potatoes and ¼ cup of water, cook until tender, about 10-15 minutes. Add garlic and navy beans, cook 2-3 min, until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining ¼ cup of water. Cook until water has evaporated, about 3-5 min.
Chipotle Crème Sauce:
To a small bowl add yogurt, chipotle powder (more if you would like it spicier) and lime, stir until combined.
Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 152
- Sugar: 3.6 g
- Sodium: 190 mg
- Fat: 3.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 0 g
- Carbohydrates: 26.3
- Fiber: 5.5 g
- Protein: 6 g
- Cholesterol: 1 mg