Description
Taco Tuesday just got a serious upgrade! These Sweet Potato and Black Bean Tacos are bursting with flavor, ready in 30 minutes, and might just convert even the most devoted carnivore.
Ingredients
Scale
- 2 medium sweet potatoes (about 1.5 lbs/680g), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 small red onion, diced
- 1 can (15 oz/425g) black beans, drained and rinsed
- 8–10 small corn or flour tortillas (6-inch diameter)
- 1 lime, cut into wedges
- 1 ripe avocado, sliced
- ½ cup fresh cilantro, chopped
- ¼ cup cotija or feta cheese, crumbled (omit for vegan version)
- Your favorite salsa or hot sauce (optional)
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, toss sweet potato cubes with 1½ tablespoons olive oil and all the spices (chili powder, cumin, smoked paprika, garlic powder, cayenne if using, salt, and pepper).
- Spread seasoned sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until caramelized and tender.
- While sweet potatoes roast, heat remaining olive oil in a skillet over medium heat. Add diced red onion and sauté for 3-4 minutes until translucent.
- Add drained black beans to the onions with a pinch of cumin and salt. Warm through for about 5 minutes, stirring occasionally.
- Warm tortillas in a dry skillet for 30 seconds per side or wrapped in damp paper towels in the microwave for 30 seconds.
- Assemble tacos by layering black bean mixture and roasted sweet potatoes on each tortilla. Top with avocado slices, crumbled cheese, fresh cilantro, and a squeeze of lime.
- Serve immediately with additional lime wedges and optional salsa or hot sauce.