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Black Bean Sweet Potato Tacos

These Black Bean Sweet Potato Tacos are a delightful and nutritious dish filled with creamy sweet potatoes and hearty black beans, wrapped in warm tortillas, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
Garnishes
  • Fresh cilantro, chopped For garnish
  • Avocado slices Optional
  • Lime wedges For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.
Cooking
  1. Roast the sweet potatoes for about 20-25 minutes, or until they’re tender and starting to caramelize.
  2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Season them with a dash of cumin and salt if desired.
  3. Warm your tortillas in a dry skillet over medium heat or wrap them in a damp cloth and microwave for a few seconds until pliable.
Assembly
  1. Once sweet potatoes are done, remove them from the oven. Take a tortilla, add a generous scoop of black beans and roasted sweet potatoes, and top with fresh cilantro, avocado, and a squeeze of lime.
Serving
  1. Serve your tacos warm, and enjoy each delicious bite!

Notes

For best results, consider ingredient substitutions like butternut squash or zucchini for the sweet potatoes. Taste your beans before serving to ensure proper seasoning. Store leftovers separately for up to 3-4 days in the refrigerator.