Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a delightful fusion of flavors, combining roasted sweet potatoes and protein-packed black beans wrapped in warm corn tortillas. Topped with fresh cilantro and zesty lime juice, these tacos are not only visually appealing but also quick to make, making them perfect for weeknight dinners or casual gatherings. Enjoy the vibrant taste of this wholesome dish that’s sure to impress family and friends.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes 8 tacos 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn tortillas
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into bite-sized cubes. Toss with olive oil, cumin, chili powder, salt, and pepper.
- Spread on a baking sheet lined with parchment paper and roast for about 25 minutes until tender.
- Meanwhile, heat the black beans in a saucepan over medium heat; season with salt and pepper.
- Assemble tacos by layering roasted sweet potatoes and black beans in each tortilla.
- Top with cilantro and a squeeze of lime juice before serving.
Nutrition
- Serving Size: 1 taco (approximately 130g)
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg