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Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up delicious Sweet Potato and Black Bean Tacos in 30 minutes! Top with avocado, cilantro, salsa verde, or your favorite toppings.
Ingredients:
  • For the roasted sweet potatoes:
  • 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • For the beans:
  • 1/2 medium yellow onion, diced (about 1/2 cup diced)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 clove garlic, minced
  • 1 jalapeño, stemmed, seeded, and minced
  • 1 15-ounce can black beans, drained and rinsed
  • Apple cider vinegar or water, as needed
  • To serve:
  • 10 to 12 corn tortillas
  • 1/2 cup tomatillo salsa verde, homemade or store-bought
  • 1 ripe avocado, sliced thin
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • 1/4 cup crumbled cotija cheese
Instructions:
  • Preheat your oven to 425°F.
  • Prepare the sweet potatoes: Coat them in a delightful mix of oil, salt, cumin, and chili powder. Roast them on a baking sheet until they are puffed up and beautifully crispy, stirring halfway through for even perfection.
  • Prepare the black beans by heating 2 tablespoons of oil in a saucepan over medium heat. Sauté onions with 1/2 teaspoon of salt until soft, about 5 to 7 minutes. Add garlic and jalapeño, cook for an additional 2 minutes. Stir in beans and cook until softened and seasoned, about 10 to 15 minutes. If needed, add a splash of apple cider vinegar or water to prevent drying out. Adjust seasoning with salt to taste before serving.
  • Heat the tortillas one at a time in a dry skillet until warm, then transfer to a plate, cover with a towel to keep warm. Or, microwave a stack of up to 5 tortillas, covered with a damp paper towel, in 30-second bursts until warmed through.
  • Assemble the tacos: Pile sweet potatoes and black beans onto the tacos. Top with avocado slices, salsa, minced cilantro, and cotija cheese, allowing guests to customize their tacos.

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