Description
These Black Bean Sweet Potato Tacos are a delicious and satisfying meatless meal that is perfect for Taco Tuesday or any day of the week. Roasted sweet potatoes, spiced black beans, crunchy cabbage, creamy avocado, and tangy lime come together in a flavorful taco that will please everyone at the table.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Black Beans:
- 1 can (15 ounces) black beans, drained and rinsed
Tacos:
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese or cotija
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast sweet potatoes: Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt. Roast for 25 to 30 minutes until tender and caramelized.
- Prepare black beans: Mash half of the black beans in a bowl.
- Warm tortillas: Warm the tortillas in a skillet.
- Assemble tacos: Fill tortillas with sweet potatoes, black beans, cabbage, avocado, cheese, sour cream, lime juice, and cilantro.
- Serve: Serve immediately and enjoy!
Notes
- For a vegan option, skip the cheese and use dairy-free yogurt or cashew crema.
- Add pickled red onions or jalapeño slices for extra flavor.
- Flour tortillas can be used instead of corn if preferred.
Nutrition
- Serving Size: 2 tacos
- Calories: 365
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 10 mg
