Black Bean and Sweet Potato Tacos
Smoky roasted sweet potatoes, cumin-spiced black beans, creamy avocado, and a hit of lime. A vegetarian taco night that nobody complains about.
- Total time
- 25 min
- Servings
- 4
- Calories
- 340
- Protein
- 11g
Ingredients
- 2 sweet potatoes, peeled and diced into 1/2-inch cubes
- 15 oz black beans, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 corn tortillas
- 1 ripe avocado
- 1 lime
- ¼ cup fresh cilantro
- ¾ tsp kosher salt
Instructions
- 1
Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, half the cumin, half the smoked paprika, and a generous pinch of salt. Spread on a sheet pan in a single layer.
- 2
Roast for 18 to 20 minutes, flipping once halfway through, until the edges are caramelized and the centers are tender.
- 3
Meanwhile, warm the black beans in a small saucepan with the remaining cumin and paprika and a splash of water. Mash about a quarter of them with the back of a spoon for body. Season with salt.
- 4
Char the tortillas directly over a gas flame for a few seconds per side, or warm them in a dry skillet.
- 5
Slice the avocado. Build each taco with beans, sweet potato, avocado, a squeeze of lime, and a few cilantro leaves.
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