Sweet Potato Black Bean Tacos

Discover the vibrant and nutritious twist on traditional tacos with our Sweet Potato Black Bean Tacos, offering a delightful blend of sweet, spicy, and savory flavors perfect for a wholesome meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 medium sweet potatoes, peeled and cubed

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

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

1/2 cup fresh cilantro, chopped

1/4 cup lime juice

8 small corn tortillas

1/2 cup crumbled feta cheese

1/2 cup plain Greek yogurt

1 avocado, sliced

1/4 cup red onion, finely chopped

1 jalapeño, sliced

Lime wedges for serving

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.

3. In a bowl, mix black beans with cilantro and lime juice.

4. Warm corn tortillas in a skillet over medium heat.

5. Assemble tacos by topping each tortilla with roasted sweet potatoes, black bean mixture, crumbled feta, a dollop of Greek yogurt, avocado slices, red onion, and jalapeño slices.

6. Serve with lime wedges on the side.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Keep components separate for best results.

Reheating

Reheat sweet potatoes and black bean mixture in a skillet over medium heat or in the microwave before assembling tacos.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.