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Sweet Potato Black Bean Tacos

Crispy Sheet Pan Sweet Potato Black Bean Tacos Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 8 small corn or flour tortillas
  • 1 avocado, sliced or diced
  • Fresh cilantro leaves and lime wedges, for serving
  • Optional: sour cream, crumbled cotija, or hot sauce

Method
 

  1. Heat oven to 425°F. Toss sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, and salt on a baking sheet. Spread in a single layer and roast 25-30 minutes, flipping once, until tender and crisp at the edges.
  2. While potatoes roast, warm black beans in a saucepan with a splash of water over medium-low heat for 3-5 minutes. Warm tortillas in a dry skillet or microwave.
  3. Fill tortillas with roasted sweet potatoes and black beans, then top with avocado, cilantro, and lime. Serve immediately.

Notes

For vegan tacos, skip sour cream and cotija; the avocado and lime do plenty of work. If you like a saucier taco, drizzle with chipotle mayo or a spoonful of salsa.