Black Bean & Sweet Potato Tacos
This dish features roasted sweet potatoes and black beans combined with warm spices, served in soft tortillas. The sweet potatoes become caramelized and tender, while the black beans add hearty texture, resulting in colorful, flavorful tacos with a satisfying final bite.
Equipment
- Baking sheet
- Skillet
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 chronic can of black beans drained and rinsed
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 4 small tortillas warm before serving
- 2 tablespoons olive oil
- to taste salt and pepper
- optional fresh cilantro chopped, for garnish
- 1 lime lime wedges for squeezing over
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the sweet potatoes for about 20-25 minutes, tossing halfway through, until they are tender and caramelized around the edges, filling your kitchen with fragrant spice aromas.
- While the sweet potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the rinsed black beans and cook for 5 minutes, stirring occasionally, until heated through and slightly softened.
- Once the sweet potatoes are done, remove from oven and let them cool slightly. Then, gently mash some of the sweet potatoes with a fork to create tender chunks and caramelized bits.
- Warm the tortillas in a dry skillet over low heat until soft and pliable, about 30 seconds per side, or wrap in foil and warm in the oven.
- To assemble, pile some mashed sweet potatoes on each tortilla, followed by the black beans. Top with chopped cilantro if using, and squeeze lime juice over for added brightness.
- Fold or roll the tortillas into tacos, then serve immediately, garnished with extra lime and cilantro if desired.
