Smoky Sweet Potato Tacos

• 1 large sweet potato, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt to taste
• 8 small corn tortillas
• 1 cup black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Shredded cheese for serving (optional)
• Sour cream for serving (optional)

Steps

1. 1 Preheat oven to 400°F. Toss sweet potato with olive oil, smoked paprika, cumin, chili powder, and salt.
2. 2 Spread on a baking sheet and roast for 20-25 minutes until tender.
3. 3 Warm tortillas directly on a gas stove over low flame or in a dry skillet.
4. 4 In a skillet, heat black beans and corn until warm.
5. 5 To assemble, place a scoop of sweet potatoes and bean mixture onto each tortilla.
6. 6 Top with red onion, cilantro, a squeeze of lime juice, and optional cheese and sour cream.

Nutrition

Tips

• For extra spice, add a dash of hot sauce.
• If you prefer softer sweet potatoes, parboil them for 5 minutes before roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Serving Suggestions

• Pair with a fresh avocado salsa or a side of Mexican street corn for a complete meal.

FAQ