Elevate taco night with these sweet potato and black bean tacos—a satisfying plant-based meal that’s packed with fiber, antioxidants, and heart-healthy nutrients. Serve with your choice of toppings and a crisp green salad for the perfect, balanced meal. Have leftovers? Repurpose them into a powerhouse breakfast taco topped with scrambled eggs and a drizzle of hot sauce.
Sweet Potato and Black Bean Tacos
Ingredients
- 2 large sweet potatoes 1½-2 lbs, peeled (if desired) and cubed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground chipotle powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 2 (14.5 ounce) cans black beans
- Juice of one lime
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 6 sprouted corn tortillas
- Accompaniments: sliced avocado, crumbled Cotija cheese, fried egg, fresh cilantro, hot sauce, salsa, julienned radishes
Instructions
- Preheat oven to 400oF.
- Scrub, peel, and cube the potatoes into 1-inch cubes. Combine the salt, chipotle powder, garlic powder, paprika, and chili powder in a small bowl. Toss the potatoes with the olive oil and spice mixture.
- Place on a parchment-lined baking sheet and roast for 25 to 30 minutes, until tender and crispy.
- Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
- Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel. Serve potatoes and black beans with warmed tortillas and desired accompaniments.
Notes
Credit: Pamela Salzman