Vibrant and Hearty Black Bean Sweet Potato Tacos.
These Black Bean and Sweet Potato Tacos are a delightful and hearty vegetarian dish. The roasted sweet potatoes, seasoned with cumin and chili powder, bring a natural sweetness and slight heat, perfectly balanced by the creamy black beans. Fresh toppings like avocado, red onion, and cilantro add a refreshing contrast, while a squeeze of lime enhances the overall flavor. These tacos are not only delicious but also packed with nutrients and fiber. Serve them with a side of Mexican rice, a crisp green salad, or a refreshing mango salsa to complete the meal.
Ingredients
- 2 medium sweet potatoes (peeled and diced)
- 1 can black beans (drained and rinsed)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper (to taste)
- 8 small corn tortillas
- 1 avocado (sliced)
- 1/2 cup red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- Lime wedges (for serving)
- Optional toppings: salsa, sour cream, shredded cheese
Directions
- Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Heat Black Beans: In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.
- Prepare Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
- Assemble Tacos: Divide the roasted sweet potatoes and black beans among the tortillas. Top with avocado slices, red onion, and fresh cilantro.
- Serve: Squeeze lime wedges over the tacos and add any optional toppings you like.