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
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