Taco night used to mean the same thing every week in our house until I roasted some sweet potatoes on a whim and threw them into tortillas with black beans. My kids were skeptical for about two seconds before they started loading up their plates. The sweet potatoes get these caramelized edges that make them almost candy-like, and paired with the earthy black beans and a squeeze of lime, it just works. Now we rotate these into our regular taco Tuesday lineup, and sometimes they even beat the traditional version. The best part is that the sweet potatoes roast hands-off in the oven, so I can actually sit down for five minutes before dinner.
Sweet Potato Black Bean Tacos
Roasted sweet potatoes and seasoned black beans piled into warm tortillas with all your favorite toppings. A colorful, satisfying vegetarian taco night.
Ingredients
Method
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are tender and slightly caramelized.
- While sweet potatoes roast, warm black beans in a small saucepan with a pinch of cumin and salt.
- Warm tortillas in a dry skillet or directly over a gas flame for a few seconds per side.
- Assemble tacos by filling tortillas with roasted sweet potatoes and black beans. Top with avocado slices, a dollop of sour cream, fresh cilantro, and a squeeze of lime.
Notes
Add pickled red onions or crumbled cotija cheese for extra flavor. The roasted sweet potatoes also make a great meal prep bowl base with rice and greens.
