Description
These Sweet Potato and Black Bean Tacos are a quick, healthy, and flavorful plant-based meal perfect for any occasion. Roasted sweet potatoes paired with savory black beans, fresh avocado, cilantro, and a squeeze of lime make every bite delicious. Easy to make, customizable, and vegan, these tacos are a satisfying dinner option the whole family will love.
Ingredients
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
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1 can (15 oz) black beans, drained and rinsed
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8 small corn or flour tortillas
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1 avocado, sliced
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1/4 cup chopped cilantro
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1 lime, cut into wedges
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Salsa (optional)
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Sour cream or Greek yogurt (optional)
Instructions
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Preheat the oven to 400°F (200°C).
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Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Toss to coat evenly.
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Roast sweet potatoes for 20-25 minutes or until tender and slightly crispy on the edges.
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While roasting, heat the black beans in a small saucepan over medium heat for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
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Warm tortillas in a dry skillet or microwave for about 20 seconds.
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Assemble tacos by layering a tortilla with black beans, roasted sweet potatoes, avocado slices, cilantro, and a squeeze of lime. Add salsa or sour cream if desired.
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Serve immediately and enjoy!
Notes
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Make Ahead: Prepare the sweet potatoes and black beans ahead of time and store them in the fridge for quick assembly later.
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Toppings: Customize with shredded cheese (for a non-vegan version), jalapeños, pickled onions, or fresh greens.
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Spicy Option: Add hot sauce, chili flakes, or diced jalapeños for a spicier kick.
- Prep Time: 10min
- Cook Time: 25min
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mexican