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Sweet Potato & Black Bean Tacos

Delightful tacos filled with roasted sweet potatoes and savory black beans, topped with fresh avocado, lime, and cilantro for a scrumptious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Plant-Based
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Corn tortillas
Toppings
  • avocado
  • cilantro
  • lime
  • salsa

Method
 

Preparation
  1. Start by preheating your oven to 400°F (200°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Make sure they’re evenly coated.
Cooking
  1. Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25 minutes or until fork-tender and slightly caramelized, flipping halfway through.
  2. While the sweet potatoes are roasting, heat the black beans in a small skillet over medium heat until heated through, stirring occasionally.
Assembly
  1. Warm the corn tortillas on a skillet for about 30 seconds on each side, until pliable.
  2. On each tortilla, layer a generous spoonful of roasted sweet potatoes followed by a scoop of black beans.
  3. Top your tacos with freshly diced avocado, chopped cilantro, a squeeze of lime, and a dollop of salsa as desired.
Serving
  1. Plate the tacos and serve immediately.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat before serving. Sweet potatoes can be frozen for up to a month.