Description
These Sweet Potato and Black Bean Tacos are a flavorful, nutritious, and easy-to-make vegetarian dish perfect for a weeknight dinner or casual gathering.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn tortillas
- 1/2 cup crumbled feta or cotija cheese (optional)
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup finely chopped red onion
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
- While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat.
- Heat the corn tortillas in a dry skillet or wrap them in foil and warm in the oven.
- Assemble the tacos by layering sweet potatoes, black beans, cheese (if using), avocado, red onion, and cilantro in each tortilla.
- Serve with lime wedges on the side.
Notes
- You can add a dollop of sour cream or Greek yogurt for extra creaminess.
- For a spicier version, add a dash of hot sauce or chopped jalapeños.
- These tacos are also great with a drizzle of chipotle mayo or tahini sauce.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg
