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Black Bean and Sweet Potato Tacos

Black bean and sweet potato tacos pair tender, browned roasted sweet potatoes with warmly spiced beans in corn tortillas. Finish each taco with diced avocado and fresh cilantro for a colorful, satisfying dinner.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tbsp olive oil divided
  • 0.75 tsp kosher salt divided
  • 0.5 yellow onion medium, finely diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 can (15 oz) black beans drained and rinsed
  • 2 tbsp water
  • 1 tbsp lime juice fresh
Tacos
  • 8 corn tortillas 6-inch
  • 1 avocado medium, diced
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet

Method
 

Cook the filling
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes on the baking sheet with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt, then spread them in an even layer.
  3. Roast for 20 to 25 minutes, stirring once halfway through, until tender and browned at the edges.
  4. Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  5. Add the garlic, chili powder, and cumin and stir for 30 seconds, until fragrant.
  6. Stir in the black beans, water, and remaining 1/4 teaspoon salt; cook for 3 to 4 minutes until the beans are hot.
  7. Fold in the roasted sweet potatoes and lime juice and cook for 1 minute, until the filling is hot.
Warm and serve
  1. Warm the tortillas in the dry skillet over medium heat for 20 to 30 seconds per side, keeping them wrapped in a clean towel as you go.
  2. Fill the tortillas with the sweet potato and black bean mixture and top with the avocado and cilantro.

Notes

For browned edges, spread the sweet potatoes in a single layer on the baking sheet. Refrigerate leftover filling for up to 4 days; the filling freezes well, so freeze it separately from the tortillas and toppings. For a gluten-free meal, check that the corn tortillas are labeled gluten-free.