Sweet Potato Black Bean Tacos (Print Version)
Warm tortillas filled with roasted sweet potatoes, black beans, and fresh vibrant toppings.
# What You'll Need:
→ Main Ingredients
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 can (15 ounces) black beans, drained and rinsed
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - Salt, to taste
07 - Black pepper, to taste
→ To Serve
08 - 8 corn tortillas
09 - 1 ripe avocado, sliced
10 - 1/2 cup fresh salsa
11 - Fresh cilantro leaves, for garnish
# Steps to Follow:
01 - Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and black pepper until evenly coated.
02 - Arrange seasoned sweet potatoes on a baking sheet in a single layer. Roast for 25 minutes, turning halfway, until golden and fork-tender.
03 - Heat corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and pliable.
04 - Fill each tortilla with roasted sweet potatoes and black beans. Top with avocado slices, salsa, and fresh cilantro leaves. Serve immediately.
# Additional Tips::
01 -
- Uses just a handful of pantry and fresh ingredients
- Naturally vegetarian and gluten free if you use corn tortillas
- Total time is under 40 minutes so it fits hectic schedules
- Easily customizable with whatever toppings you love most
02 -
- These tacos are naturally rich in dietary fiber and plant protein
- They can be prepped ahead and assembled at the last minute
- Roasted sweet potatoes double as a great meal prep option
03 -
- Warm tortillas directly over a gas burner for extra flavor just keep tongs handy and watch them closely
- Cut sweet potatoes uniformly so they roast evenly and develop those irresistible crispy edges
- Use fresh spices and finish with a last hit of lime juice for brightness