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Sweet Potato & Black Bean Tacos

Course Main Course
Cuisine Spanish
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

  1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Prepare the Tortillas: In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
  5. 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.
  6. 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