Description
These Sweet Potato Black Bean Tacos are easy and quick and simple enough for weeknight dinner while still tasting like the best healthy comfort food. Roasted sweet potatoes meet warm black beans and creamy avocado with lime for fresh ideas that work for meal prep and potluck nights too. Serve them with soft tortillas and crunchy cabbage for a colorful taco plate that feels cozy and filling without much effort.
Ingredients
- 2 medium peeled and diced Sweet potatoes
- 1 can 15 ounces rinsed and drained Black beans
- 8 small Corn tortillas
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1 cup thinly sliced Red cabbage
- 1 large sliced Avocado
- 2 tablespoons fresh Lime juice
- 1/4 cup chopped Cilantro
- 1/3 cup Crumbled cotija cheese
Instructions
- The diced sweet potatoes move into a mixing bowl and become coated with olive oil and chili powder and cumin and smoked paprika and garlic powder and salt and pepper. The orange cubes look slightly glossy and speckled with spices while some pieces sit darker than others because the coating is naturally uneven.
- The coated sweet potatoes spread onto a sheet pan and roast until the edges turn lightly brown and the centers soften. The cubes shift from glossy raw pieces into tender roasted chunks with darker spice marks and small caramelized corners.
- The black beans warm in a cast iron skillet with lime juice and a few roasted sweet potato bits folded in from the sheet pan. The beans turn glossy and slightly softened while the lime makes the filling look moist and loosely mixed instead of dry.
- The roasted sweet potatoes join the black beans in the skillet and the filling becomes a colorful mix of orange cubes and dark beans. Some potatoes break slightly at the edges while other cubes stay firm and the beans settle into the gaps for a chunky taco filling.
- Warm corn tortillas receive spoonfuls of the roasted sweet potato and black bean filling with the pieces landing unevenly in each tortilla. The tacos start to take shape as the tortillas fold around the chunky filling and the colors show through the open centers.
- The filled tacos move onto a white plate and get topped with red cabbage and avocado and cilantro and cotija cheese. The final tacos look homemade with irregular folds and scattered toppings and browned sweet potatoes peeking through each tortilla.
Notes
Pro Tips:
- Roast the sweet potatoes until the corners brown because that caramelized edge gives the tacos their best flavor.
- Warm the tortillas before filling so they bend easily and do not crack when folded around the chunky filling.
- Rinse the black beans well so the filling tastes clean and the spices cling better without extra canned liquid.
- Keep toppings uneven and fresh so every taco has a different mix of creamy avocado and crunchy cabbage.
Storage: Store the roasted sweet potato and black bean filling in an airtight container in the refrigerator for up to 4 days. Keep tortillas and toppings separate so the cabbage stays crisp and the avocado does not soften too much against the warm filling. Reheat the filling in a skillet until warmed through and slightly glossy again then fill fresh tortillas right before serving. For meal prep pack the filling in one container and toppings in smaller containers so the tacos stay quick and simple to assemble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican Inspired