Roasted Sweet Potato and Black Bean Tacos

• 2 medium sweet potatoes, diced into 1-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced red onion
• 1/4 cup crumbled queso fresco or feta cheese
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Optional: hot sauce

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
3. 3 Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
4. 4 While potatoes roast, warm tortillas directly on a stovetop burner over medium heat for about 30 seconds per side.
5. 5 In a small pan, heat remaining olive oil and gently warm black beans until heated through.
6. 6 To assemble, place a scoop of black beans and roasted sweet potatoes in each tortilla.
7. 7 Top with lettuce, red onion, cheese, cilantro, and a squeeze of lime.
8. 8 Serve immediately with extra lime wedges and hot sauce on the side if desired.

Equipment

• baking sheet
• tortilla warmer or skillet

Variations

• Add crumbled tempeh or tofu for extra protein.

Substitutions

• Substitute feta cheese for queso fresco if unavailable.

Pairings

• Perfect with a tangy coleslaw or a refreshing cucumber salad.

Nutrition

Tips

• For extra flavor, roast a diced bell pepper with the sweet potatoes.
• Use gluten-free tortillas for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of avocado slices or a simple mango salsa.

FAQ