Description
Enjoy these simple and flavorful Sweet Potato Black Bean Tacos for a healthy weeknight meal. Roasting the sweet potatoes brings out their natural sweetness, perfectly balancing the savory black beans. This recipe is quick to make and full of fresh toppings.
Ingredients
Scale
- 1 large sweet potato, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 8 small corn or flour tortillas
- Toppings: avocado slices, chopped cilantro, lime wedges, crumbled cotija cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potato with olive oil, chili powder, cumin, and salt on a baking sheet.
- Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- While the potatoes roast, warm the tortillas according to package directions.
- Gently mix the roasted sweet potatoes with the rinsed black beans in a bowl.
- Spoon the sweet potato and black bean mixture into the warmed tortillas.
- Top your tacos with avocado slices, cilantro, and a squeeze of fresh lime juice. Add cheese if you like.
- Serve immediately and enjoy your taco night!
Notes
- For extra flavor, add a pinch of smoked paprika to the sweet potatoes before roasting.
- If you prefer softer beans, you can warm them slightly in a small pan before mixing them with the potatoes.
- Roasting the sweet potatoes until they are slightly caramelized makes a big difference in flavor.
- Make extra filling; it tastes great cold on salads the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting and Assembling
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg