Quick Sweet Potato Black Bean (Printable View)

Tacos layered with roasted sweet potatoes, seasoned black beans, fresh cabbage, avocado, and cilantro in warm tortillas.

# Needed Ingredients:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves

→ Beans

07 - 1 (15 oz) can black beans, drained and rinsed

→ Tortillas

08 - 8 small corn tortillas (or flour tortillas as preferred)

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Optional Toppings

16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - Your favorite salsa or hot sauce

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potato cubes and red onion with 1 1/2 tablespoons olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until thoroughly coated.
03 - Spread the mixture evenly on the prepared baking sheet. Roast for 18 to 20 minutes, tossing halfway through, until tender and caramelized.
04 - While vegetables roast, warm remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add black beans and sauté for 2 to 3 minutes until heated through. Season with a pinch of salt.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro on each tortilla. Top with optional cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve immediately with additional lime wedges on the side.

# Expert Hints:

01 -
  • Everything roasts on one pan while you prep the toppings, so cleanup is almost nonexistent.
  • The sweet potatoes get these crispy caramelized edges that contrast perfectly with creamy avocado and crunchy cabbage.
  • You can make it vegan, gluten-free, or pile on the cheese depending on who's at your table.
  • It tastes like a restaurant dish but comes together in about half an hour.
02 -
  • If you overcrowd the baking sheet, the sweet potatoes will steam instead of roast, and you'll miss out on those crispy caramelized edges that make this dish.
  • Don't skip tossing the vegetables halfway through roasting, the ones on the edges will burn while the ones in the center stay pale.
  • Warm your tortillas or they'll crack when you fold them, and nobody wants a taco that falls apart in their hands.
03 -
  • Roast extra sweet potatoes and toss them into salads or grain bowls the next day, they're delicious cold too.
  • If you want deeper flavor, let the sweet potatoes marinate in the spices for 10 minutes before roasting.
  • Use two spatulas when tossing the vegetables halfway through roasting, it's faster and you won't lose any to the floor.
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