Sweet Potato and Black Bean Tacos

Explore the delightful combination of sweet and earthy flavors with these Sweet Potato and Black Bean Tacos. Roasted sweet potatoes meld with savory black beans to create a filling that is both nutritious and satisfying. Each taco is garnished with fresh lettuce, tomatoes, creamy avocado, and vibrant cilantro, allowing for a customizable eating experience that caters to various taste preferences. A versatile dish, it serves well either as a vegetarian main or a vibrant addition to any meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• salt, to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1/4 cup sliced radishes
• 1/4 cup sour cream (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine sweet potatoes with olive oil, chili powder, cumin, paprika, and garlic powder. Season as needed with salt.
3. Arrange the sweet potatoes in a single layer on a baking sheet. Roast until tender and edges begin to crisp, about 20 minutes.
4. Warm black beans gently in a saucepan over medium heat.
5. Warm corn tortillas individually in a dry skillet or directly over a flame until soft and slightly charred.
6. Assemble the tacos by placing roasted sweet potatoes and black beans on each tortilla. Top with lettuce, tomatoes, avocado, cilantro, radishes, and a dollop of sour cream if using.

Keywords: Healthy, Vegan, Vegetarian, Main Course, Mexican

Spice Rack: Chili Powder, Cumin, Paprika, Garlic Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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