Description
Sweet potato black bean tacos are a vibrant and delicious vegetarian option that combines the natural sweetness of roasted sweet potatoes with hearty black beans. Topped with creamy avocado, fresh cilantro, and a squeeze of zesty lime, these tacos are not only visually appealing but also packed with flavor and nutrition. Perfect for Taco Tuesday or any casual gathering, they’re sure to impress your friends and family.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups diced)
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 6 corn or flour tortillas
Instructions
- Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss with olive oil, cumin, paprika, salt, and pepper.
- Spread the sweet potatoes on a parchment-lined baking sheet and roast for about 25 minutes until tender and caramelized, flipping halfway through.
- In a saucepan over medium heat, warm the rinsed black beans with a pinch of cumin and salt.
- While everything cooks, prepare toppings: chop cilantro, dice avocado, and slice red onion.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
- Assemble tacos by layering roasted sweet potatoes and black beans onto each tortilla. Top with avocado, red onion, cilantro, and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (about 280g)
- Calories: 390
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg