Sweet Potato and Black Bean Tacos

These flavorful, plant-based tacos are easy to make, packed with nutrients, and incredibly satisfying. Perfect for a quick dinner or meal prep, they bring a delightful mix of spices and textures to the table.

Sweet Potato and Black Bean Tacos

Ingredients (Makes 8 Tacos)

• 2 medium sweet potatoes, peeled and diced

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

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 8 small corn or flour tortillas

Toppings (Optional):

• 1 cup shredded red cabbage

• 1 avocado, sliced

• 1/4 cup fresh cilantro, chopped

• Salsa or hot sauce

• Lime wedges

• 
  

Instructions

1. Preheat the Oven:

   
   
   
   

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Roast the Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt. Spread them in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly crispy.

3. Heat the Black Beans: While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat. Add a pinch of salt and a splash of water if needed.

4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with roasted sweet potatoes, black beans, and your choice of toppings.

5. Serve and Enjoy: Squeeze fresh lime juice over the tacos for an extra burst of flavor and serve immediately.

   
   

Quick, Healthy, and Delicious

These sweet potato and black bean tacos are a comforting, crowd-pleasing option that’s perfect for any night of the week. Whether you’re following a plant-based diet or just looking for a simple, nutritious meal, these tacos are sure to satisfy.