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Black Bean Sweet Potato Tacos

These vibrant tacos combine earthy black beans with sweet, caramelized sweet potatoes for a delicious and nutritious meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, diced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 8 small corn or flour tortillas
  • to taste Fresh cilantro, for garnish
  • to taste Avocado slices, for topping
  • to taste Lime wedges, for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  3. While the sweet potatoes are roasting, place the drained and rinsed black beans in a saucepan over medium heat. Stir gently until heated through and season with salt and pepper to taste.
  4. Wrap your tortillas in foil and place them in the oven for the last 5-7 minutes of the sweet potatoes’ cooking time or warm them in a dry skillet over medium heat for about 30 seconds on each side.
Assembly
  1. Once roasted, remove the sweet potatoes from the oven. Fill each tortilla with a generous scoop of the sweet potatoes and a spoonful of black beans.
  2. Top with fresh cilantro, avocado slices, and a squeeze of lime juice.
  3. Enjoy your delicious Black Bean Sweet Potato Tacos warm with your favorite sides!

Notes

Can substitute sweet potatoes with butternut squash or regular potatoes. For added heat, add diced jalapeños. Leftovers can be stored for up to 4 days.