Looking for a unique and delicious main course that’s both filling and healthy? These Sweet Potato and Black Bean Tacos are perfect for a quick weeknight dinner or a fun gathering with friends. Bursting with flavor and color, they’re sure to please everyone at the table!
Sweet Potato & Black Bean Tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans (drained and rinsed)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Toppings: avocado cilantro, lime wedges, diced red onion, or your favorite salsa
Instructions
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
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Roast the Sweet Potatoes: Toss the diced sweet potatoes in olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly crispy, tossing halfway through.
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Warm the Black Beans: While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with a pinch of salt.
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Prepare the Tortillas: In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
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Assemble the Tacos: Once the sweet potatoes are ready, fill each tortilla with a generous scoop of sweet potatoes and black beans. Top with your choice of avocado, cilantro, diced red onion, and a squeeze of lime.
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Serve: Enjoy your tacos with additional salsa on the side if desired.
Recipe Notes
Spice It Up: Add jalapeños or a drizzle of hot sauce for some heat.
Add Cheese: Sprinkle some crumbled feta or shredded cheese for extra flavor.
Experiment with Toppings: Try different toppings like Greek yogurt or pickled onions for added zest
