Description
These Black Bean Sweet Potato Tacos are a delicious and wholesome meal option that is perfect for Taco Night. Roasted sweet potatoes and seasoned black beans are wrapped in warm tortillas and topped with a variety of fresh, flavorful ingredients.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes (peeled and diced into ½‑inch cubes)
Black Beans:
- 1 can (15 oz) black beans (rinsed and drained)
Seasoning:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Additional:
- 8 small corn or flour tortillas
- Optional toppings: shredded cabbage or lettuce, diced avocado, chopped cilantro, crumbled cheese or vegan queso, lime wedges, salsa or hot sauce
Instructions
- Preheat oven: to 425 °F (220 °C).
- Toss sweet potatoes: with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Roast for 20‑25 minutes.
- Warm black beans: in a saucepan or microwave. Season with salt and pepper.
- Warm tortillas: in a skillet, oven, or microwave.
- Assemble tacos: layer sweet potatoes and black beans on tortillas. Top with desired toppings.
- Serve: immediately.
Notes
- You can add diced red onion or jalapeño while roasting for extra flavor.
- Substitute roasted cauliflower or chickpeas for beans if desired.
- For vegan version, skip cheese or use plant‑based queso.
- Serve with a side of slaw or grain salad.
- Also works well wrapped in large lettuce leaves for low‑carb variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course / Taco Night
- Method: Oven Roasted and Assembly
- Cuisine: Mexican‑inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 0 mg
