Smoky Black Bean & Sweet Potato Tacos
Crispy roasted sweet potato and seasoned black beans nestled in warm tortillas with your choice of toppings, kissed with smoky spice and brightness. Endlessly customizable—swap proteins, beans, vegetables, and finishes to match your mood.
Ingredients
Method
Preheat oven to 425°F (220°C). Cut peeled sweet potato into 3/4-inch cubes and toss with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp garlic powder. Spread on a sheet pan and roast for 20–25 minutes, stirring halfway, until golden and tender.
While sweet potato roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 diced red onion and sauté for 2 minutes until softened.
Stir in drained black beans, remaining 1/2 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp garlic powder. Cook for 5 minutes, stirring occasionally, until heated through. Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped cilantro. Season with salt and black pepper to taste.
Warm tortillas in a dry skillet or directly over a gas flame for 10–15 seconds per side until pliable.
Divide roasted sweet potato and black bean mixture between warm tortillas. Top with avocado slices, sliced radish, crumbled queso fresco, and additional cilantro.
Serve immediately with pico de gallo on the side and lime wedges for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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