Description
These Sweet Potato and Black Bean Tacos are a flavorful, plant-based delight. Roasted sweet potatoes, spiced black beans, and fresh toppings come together in warm corn tortillas for an easy, satisfying meal.
Ingredients
- Sweet Potatoes: 2 medium (1 lb), peeled and cubed
- Black Beans: 1 can (15 oz), rinsed and drained
- Corn Tortillas: 8 small
- Olive Oil: 2 tbsp
- Spices:
- Cumin: 1 tsp
- Smoked Paprika: 1 tsp
- Chili Powder: ½ tsp
- Salt and pepper: To taste
- Fresh Lime Juice: 1 lime
Optional Toppings: Diced avocado, chopped cilantro, or salsa.
Instructions
- Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Spread evenly on the baking sheet and roast for 25 minutes, stirring halfway, until golden and tender.
- Prepare the Black Beans:
- Heat black beans in a saucepan over medium heat. Add a splash of olive oil and an optional pinch of cumin or chili powder for extra flavor. Warm through for 5 minutes.
- Warm the Tortillas:
- Heat tortillas over an open flame or in a skillet for 15–30 seconds per side. Keep warm wrapped in a clean towel.
- Assemble Tacos:
- Layer roasted sweet potatoes and black beans on each tortilla. Add toppings like avocado, cilantro, and a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 150
- Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g