Sweet Potato & Black Bean Tacos
Flavorful vegetarian tacos with roasted sweet potatoes, black beans, and fresh toppings.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/2 cup diced red onion
- 1 lime, cut into wedges
- 1/4 cup crumbled feta cheese (optional)
- Hot sauce (optional)
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Spread sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly crispy.
While sweet potatoes roast, heat black beans in a small saucepan over medium heat. Season with a pinch of salt and cumin if desired.
Warm tortillas in a dry skillet or directly over a gas flame for 10-15 seconds per side until pliable.
Assemble tacos: Spread a spoonful of black beans on each tortilla, top with roasted sweet potatoes, avocado slices, red onion, and cilantro.
Serve with lime wedges and optional feta cheese or hot sauce. Enjoy immediately.
Chef's Tips
- Meal Prep: Roast sweet potatoes and prepare toppings ahead for quick assembly.
- Extra Protein: Add grilled chicken or shrimp for a non-vegetarian version.
- Tortilla Tip: Keep tortillas warm in a towel-lined basket to prevent drying.
- Spice Level: Adjust chili powder or add jalapeños for more heat.
- Vegan Option: Skip the feta cheese or use a dairy-free alternative.
