Sweet Potato Black Bean Tacos

• 1 medium sweet potato, diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco or feta cheese (optional)
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro for garnish

Steps

1. 1 Preheat oven to 425°F (220°C).
2. 2 In a bowl, toss sweet potato cubes with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread the seasoned sweet potatoes on a baking sheet and roast for 20 minutes, flipping halfway through, until tender and slightly crispy.
4. 4 While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat.
5. 5 Warm the tortillas directly on a gas burner or in a dry skillet for about 30 seconds per side.
6. 6 To assemble, place a spoonful of black beans and roasted sweet potatoes onto each tortilla.
7. 7 Top with crumbled queso fresco or feta cheese, diced red onion, and a sprinkle of cilantro.
8. 8 Serve with lime wedges for a zesty kick.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the sweet potato mix.
• If you prefer a softer taco texture, steam the tortillas wrapped in foil for 10 minutes.
• These tacos are great make-ahead; just store components separately and assemble before serving.

Storage

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

Serving Suggestions

• Pair with a refreshing avocado lime slaw.
• Serve with a side of Mexican rice and refried beans for a complete meal.

FAQ