Roasted Yam Tacos

Vegetarian & Dietitian Pick

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Preparation & Serving


  • Prep: 10 Minutes
  • Cook/Bake: 10 Minutes
  • Serves: 4


  • 2 yams
  • 1 red bell pepper, seeded & cut into ½-inch strips
  • 1 yellow onion, cut into ½-inch wedges
  • 1 Tbsp. Market District cumin
  • 2 Tbsp. Market District extra virgin olive oil
  • Pepper to taste
  • ⅓ cup Giant Eagle white Cheddar cheese, grated
  • 1 pkg. La Tortilla Factory tortillas
  • ½ bunch cilantro, chopped
  • ½ cup Giant Eagle black bean & corn salsa


  • Preheat oven to 450°F.
  • Prick yams with a fork and cook in microwave for 7 minutes. Cut yams in half and then each half into quarters and then into cubes.
  • Gently toss together yams, peppers, onions with cumin, olive oil and pepper and spread in a single layer on a sheet tray. Bake for 40 minutes and stir halfway through. You want vegetables to slightly char.
  • Heat tortillas in microwave or in a dry sauté pan. Sprinkle white cheddar over roasted vegetables and top with cilantro.
  • Build into tacos topping with salsa or enjoy everything on a plate.

Nutritional Information (Per serving): Calories 340, Fat 9g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 590mg, Total Carbohydrate 50g, Fiber 6g, Sugars 9g, Protein 14g

Heart Healthy, Dietitian Pick

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Allergen Information: Tree Nut-Free, Peanut-Free, Egg-Free

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