Sweet Potato Black Bean Tacos
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Sweet Potato Black Bean Tacos
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These sweet potato black bean tacos have smoky sweet potatoes, spiced black beans, and zesty lime crema. Quick, easy, and a weeknight favorite!
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Ingredients
Sweet Potatoes:
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
Black Beans:
- 1 15-ounces can black beans rinsed and drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ lime juiced
Taco Toppings:
- 8 tortillas corn or flour
- 1 cup purple cabbage shredded
- 1 avocado ripe, sliced
- ¼ cup fresh cilantro chopped
- ¼ cup feta crumbled, optional
Lime Crema:
- ½ cup plain greek yogurt or vegan yogurt
- 1 lime juiced
- ¼ teaspoon salt
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Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt until evenly coated.
- Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
- While the sweet potatoes roast, add the black beans to a small saucepan over medium heat.
- Stir in cumin, chili powder, smoked paprika, salt, and lime juice. Heat for 5-7 minutes, stirring occasionally, until warmed through and fragrant.
- In a small bowl, whisk together yogurt, lime juice, and salt until smooth. Set aside.
- Warm the tortillas in a dry skillet or microwave.
- Layer each tortilla with roasted sweet potatoes, black beans, shredded cabbage, avocado slices, and cilantro.
- Drizzle with lime crema and sprinkle with feta, if using.
Notes
- Roast the sweet potatoes and prepare the black beans in advance for a super quick dinner.
- Lightly toast your tortillas over an open flame or in a hot skillet for added flavor and texture.
- Sprinkle on some toasted pepitas or crushed tortilla chips for a crunchy topping.
- Roast the sweet potatoes and prepare the black beans in advance for a super quick dinner.
- Lightly toast your tortillas over an open flame or in a hot skillet for added flavor and texture.
- Sprinkle on some toasted pepitas or crushed tortilla chips for a crunchy topping.
Nutrition Information
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Calories
242kcal
(12%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.001g
Cholesterol
5mg
(2%)
Sodium
612mg
(26%)
Potassium
430mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
8425IU
(169%)
Vitamin C
14mg
(16%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 612mg | 26% |
| Potassium | 430mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 8425IU | 169% |
| Vitamin C | 14mg | 16% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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