Sweet Potato and Black Bean Tacos
Sweet potato and black bean tacos are a vibrant, nutritious delight perfect for any occasion. These hearty tacos combine the sweetness of roasted sweet potatoes with the satisfying texture of black beans, all wrapped in warm corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (8 tacos total) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) black beans, rinsed and drained
- 2 tbsp olive oil
- 2 tsp taco seasoning
- 1/4 cup fresh cilantro, chopped
- 8 small corn tortillas
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and dice sweet potatoes into bite-sized cubes. Toss with olive oil and taco seasoning until evenly coated.
- Spread sweet potatoes on the baking sheet in a single layer and roast for 25-30 minutes until fork-tender and slightly caramelized.
- While the sweet potatoes roast, heat black beans in a saucepan over medium heat until warmed through (about 5 minutes).
- Warm corn tortillas in a skillet until pliable.
- Assemble tacos by filling each tortilla with roasted sweet potatoes, black beans, and fresh cilantro. Serve immediately.
Nutrition
- Serving Size: 2 tacos (approx. 250g)
- Calories: 410
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg