Description
Sweet potato and black bean tacos are a deliciously vibrant plant-based dish that combines the natural sweetness of roasted sweet potatoes with hearty black beans, all wrapped in soft tortillas. Topped with creamy avocado and zesty salsa, these tacos are perfect for Taco Tuesdays or quick weeknight dinners. With their rich flavors and satisfying textures, they’ll impress your family and friends while keeping mealtime nutritious and enjoyable.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 can (15 oz or 425g) black beans, rinsed and drained
- 4 small corn or flour tortillas
- 1 ripe avocado, sliced
- ½ cup salsa (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 400°F (200°C). Peel and dice sweet potatoes into small cubes. Toss with olive oil, salt, pepper, and cumin.
- Spread sweet potato cubes on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and caramelized.
- In a saucepan over low heat, combine rinsed black beans with garlic powder and cumin until heated through.
- Warm tortillas in a skillet over medium heat for about 30-60 seconds on each side until pliable.
- Assemble tacos by layering roasted sweet potatoes first, followed by black beans, avocado slices, and salsa.
- Serve hot with lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (250g)
- Calories: 380
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg