top of page
Tacos.jpg

SWEET POTATO &
BLACK BEAN TACOS

Smoky roasted sweet potatoes and hearty black beans come together in these flavorful, nutrient-packed tacos. Topped with fresh avocado, crisp cabbage, and a squeeze of lime, every bite is a perfect mix of savory, creamy, and refreshing. These tacos are easy to make, naturally gluten-free, and perfect for a quick, healthy meal!

SWEET POTATO &
BLACK BEAN TACO RECIPE

Ingredients:

  • 2 medium sweet potatoes, peeled and diced

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

  • 8 small corn tortillas

  • ½ cup shredded cabbage or lettuce

  • ½ cup diced tomatoes

  • ¼ cup chopped fresh cilantro

  • 1 avocado, sliced

  • ½ cup crumbled feta or cotija cheese (optional)

  • Lime wedges for serving

Instructions:

  1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly crisp.

  2. Heat the Black Beans: In a small saucepan over medium heat, warm the black beans with a pinch of salt and cumin for about 5 minutes.

  3. Assemble the Tacos: Warm the corn tortillas on a dry skillet for about 30 seconds per side. Fill each tortilla with roasted sweet potatoes and black beans.

  4. Top & Serve: Add shredded cabbage, diced tomatoes, cilantro, avocado, and cheese if using. Squeeze fresh lime juice over the top and enjoy!

bottom of page