Description
Sweet potato and black bean tacos are a deliciously satisfying dish perfect for weeknight dinners or casual gatherings. These vibrant tacos feature roasted sweet potatoes and hearty black beans, all wrapped in warm tortillas and topped with zesty lime juice. They’re easy to prepare, customizable with your favorite toppings, and bursting with flavors that appeal to both vegetarians and meat-lovers alike.
Ingredients
Scale
- 1 medium sweet potato (about 200g)
- 1 can (15 oz) low-sodium black beans
- 4 small corn or flour tortillas
- 1 medium yellow onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potato into bite-sized pieces. Toss with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender.
- While roasting, heat a skillet over medium heat with a splash of olive oil. Sauté diced onion until translucent (about 5 minutes). Add minced garlic for the last minute.
- Combine roasted sweet potatoes and drained black beans into the skillet; stir gently to heat through for about 5 minutes.
- Warm tortillas briefly in another skillet or over a flame until pliable. Fill each tortilla generously with the mixture.
- Drizzle fresh lime juice over each taco before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg