Roasted Sweet Potato and Black Bean Tacos + Dinner Traditions
Swap up the flavors in these tacos by subbing in mango salsa or just plain pico de gallo - better yet, top them with guacamole and corn just cut from the cob. Any way you go these sweet potato and black bean tacos are a keeper!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
Scale
For the sweet potatoes
- 1 pound sweet potatoes, cubed into 1-inch dice
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
For the tacos
- 1 batch fast and smokey black beans
- 1 avocado sliced or diced
- a selection of salsa, we like tomatillo salsa, pico de gallo, and mango salsa
- chopped cilantro
- pickled peppers
- lime wedges
- sour cream or cashew cream
- corn tortillas, grilled or warmed through until pliable
Instructions
For the potatoes
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Mound the cubed sweet potatoes onto the middle of the baking sheet and drizzle with olive oil then top with salt, garlic powder,
ancho and paprika. Toss with your hands to coat all of the potatoes with the oil and the spices, then spread out into an even layer on the sheet pan. - Roast in the oven for 15-20 minutes, stirring
once, until the potatoes are tender on the inside but crisp and caramelized on the outside.
For the tacos
- Layer the sweet potatoes and black beans into the prepared corn tortillas then top with desired toppings like salsa, avocado, sour cream, etc.
