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Black Bean & Sweet Potato Tacos

Smoky roasted sweet potato and seasoned black beans in warm tortillas. Topped with quick-pickled onions and avocado crema.

89
Elite
EasyPrep: 15 minCook: 25 minTotal: 40 minServes 4
dinnerveganmexicandairy-freekid-friendlymeal-prep

Ingredients (12 items)

4 servings

0/12 gathered

  • 2 medium sweet potatoes — cubed small
  • 1 can black beans — drained and rinsed
  • 8 corn tortillas — small
  • 1 avocado — ripe
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 tbsp olive oil
  • 1/2 red onion — thinly sliced
  • 1/4 cup cilantro
  • 3/4 tsp salt

Instructions

  1. 1

    Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, cumin, paprika, chili powder, and salt. Roast 25 minutes, stirring halfway.

    ~25 min
  2. 2

    While potatoes roast, quick-pickle the onion: toss sliced red onion with lime juice and a pinch of salt. Let sit at least 15 minutes.

    ~1 min
  3. 3

    Warm black beans in a small pot with a splash of water. Mash avocado with a squeeze of lime and pinch of salt.

    ~5 min
  4. 4

    Warm tortillas on a dry skillet 30 seconds per side. Build tacos: beans, sweet potato, avocado, pickled onion, cilantro.

    ~5 min

Nutrition

Nutritional quality

Whole-food forward, high nutrient density.

85/100

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PROTEIN

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FAT

Per-serving estimate from the ingredient list. Values adjust when you change servings above.

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