Sweet Potato and Black Bean Tacos
Sweet potato and black bean tacos are a deliciously vibrant, plant-based dish that combines the natural sweetness of roasted sweet potatoes with the hearty richness of black beans. Wrapped in warm tortillas and topped with fresh lime juice and cilantro, these tacos offer an explosion of flavor that’s perfect for any occasion—from casual weeknight dinners to festive gatherings with friends. Easy to prepare and highly customizable, they’ll quickly become a favorite at your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2 (2 tacos per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 4 corn or flour tortillas
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes until tender and slightly caramelized.
- While roasting, heat black beans in a small pot over low heat. Stir in lime juice and chopped cilantro.
- Warm tortillas (if desired). Fill each tortilla with roasted sweet potatoes and seasoned black beans.
- Garnish with additional cilantro or avocado slices. Serve immediately.
Nutrition
- Serving Size: 2 tacos (approximately 250g)
- Calories: 370
- Sugar: 4g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg