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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 8 small flour or corn tortillas
  • 1 avocado, sliced
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Salt and pepper to taste

Method
 

  1. 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.
  2. Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are tender and slightly caramelized.
  3. While sweet potatoes roast, warm black beans in a small saucepan with a pinch of cumin and salt.
  4. Warm tortillas in a dry skillet or directly over a gas flame for a few seconds per side.
  5. 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.