Black Bean and Sweet Potato Tacos
Roasted sweet potato and smoky black beans make a filling, budget-friendly vegetarian taco night that holds up well as leftovers.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
- 2 sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 can black beans, 15 oz, drained and rinsed
- 1/2 cup salsa
- 8 corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese, or cotija
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Heat the oven to 425°F (220°C).
- 2
Toss the sweet potato with the olive oil, chili powder, cumin and salt on a sheet pan. Roast for 22 to 25 minutes, flipping once, until tender and browned.
- 3
While the potatoes roast, warm the black beans with the salsa in a small saucepan over medium heat, mashing about a third of the beans with a fork so the filling holds together.
- 4
Warm the tortillas in a dry skillet for 30 seconds per side.
- 5
Fill each tortilla with beans and sweet potato, then top with avocado, cheese, cilantro and a squeeze of lime.
Tip: Roast a double batch of sweet potato; the extra goes into lunch bowls or tomorrow's quesadillas.