Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

Roasted sweet potatoes and smoky black beans fill warm tortillas for a hearty, meatless taco night.

Total 45 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Cubed sweet potatoes roast until caramelized at the edges, then combine with chili-spiced black beans, crunchy cabbage, and a squeeze of lime inside warm corn tortillas. The mix of tender, crisp, and tangy textures makes these satisfying enough for a weeknight dinner but easy to dress up for guests.

Ingredients

  • 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 8 corn tortillas
  • 1/2 cup crumbled queso fresco
  • 1/2 cup sour cream

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Toss the sweet potato cubes with 2 tablespoons olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.

  3. Spread the sweet potatoes in a single layer on the baking sheet and roast, stirring once halfway through, until tender and caramelized at the edges.

  4. While the sweet potatoes roast, heat 1 tablespoon olive oil in a 9-inch skillet over medium heat.

  5. Add the black beans, cumin, and garlic powder to the skillet and cook, stirring occasionally, until heated through and slightly thickened.

  6. Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in the oven for 10 minutes.

  7. Divide the roasted sweet potatoes and black beans evenly among the warm tortillas.

  8. Top each taco with shredded cabbage, cilantro, crumbled queso fresco, and a dollop of sour cream.

  9. Serve immediately with lime wedges on the side.

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★ 3.9 (1)

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    Sweet Potato and Black Bean Tacos

    Cubed sweet potatoes roast until caramelized at the edges, then combine with chili-spiced black beans, crunchy cabbage, and a squeeze of lime inside warm corn tortillas. The mix of tender, crisp, and tangy textures makes these satisfying enough for a weeknight dinner but easy to dress up for guests.

    45 min 4 servings 410 cal

    Ingredients

    • 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
    • 2 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 tablespoon olive oil
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • 2 cups shredded red cabbage
    • 1/4 cup fresh cilantro, chopped
    • 2 limes, cut into wedges
    • 8 corn tortillas
    • 1/2 cup crumbled queso fresco
    • 1/2 cup sour cream

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the sweet potato cubes with 2 tablespoons olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.

    3. 3

      Spread the sweet potatoes in a single layer on the baking sheet and roast, stirring once halfway through, until tender and caramelized at the edges.

    4. 4

      While the sweet potatoes roast, heat 1 tablespoon olive oil in a 9-inch skillet over medium heat.

    5. 5

      Add the black beans, cumin, and garlic powder to the skillet and cook, stirring occasionally, until heated through and slightly thickened.

    6. 6

      Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap in foil and heat in the oven for 10 minutes.

    7. 7

      Divide the roasted sweet potatoes and black beans evenly among the warm tortillas.

    8. 8

      Top each taco with shredded cabbage, cilantro, crumbled queso fresco, and a dollop of sour cream.

    9. 9

      Serve immediately with lime wedges on the side.