Spice Up Weekends with Taco Night

This hearty taco recipe features sweet potatoes, navy beans, corn and a spicy chipotle crème for a vibrant, healthy dinner from Ontario Bean Growers. (NC)

Bean and Sweet Potato Tacos Prep time: 15 minutes Cook time: 20-25 minutes Yield: 10-12 tacos

INGREDIENTS

1 large sweet potato, diced, about half inch cubes ½ cup (125 mL) water, divided 1 clove garlic, minced 1 can (540 mL) navy beans, drained and rinsed ½ cup (125 mL) corn, canned or frozen and defrosted 1 tsp (5 mL) paprika ½ tsp (2 mL) cumin ½ tsp (2 mL) chili powder 2 limes 1 avocado, diced 12 corn tortillas ¼ cup (60 mL) fresh cilantro, chopped ½ cup (125 mL) plain Greek yogurt ¼ tsp (1 mL) chipotle chili powder Juice from half a lime ⅛ tsp (0.5 mL) chipotle chili pepper (optional)

DIRECTIONS

1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chili powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes. 2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined. 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.

NUTRITIONAL INFORMATION PER SERVING

Calories 152; protein 6 g; total fat 3.5 g; saturated fat 0.6 g; trans fat 0 g; cholesterol 1 mg; carbohydrates 26.3; dietary fibre 5.5 g; sugar 3.6 g; sodium 190 mg; vitamin A 566 RE; vitamin C 11 mg; calcium 76 mg; iron 1.3 mg.