Description
Sweet Potato and Black Bean Tacos are a colorful and nutritious dish that combines creamy roasted sweet potatoes with hearty black beans, all nestled in crispy or soft taco shells. Topped with fresh avocado and zesty lime juice, these tacos are a perfect choice for Taco Tuesdays or anytime you’re craving a wholesome meal packed with flavor. Ready in just over half an hour, they offer a delightful experience that will brighten up any day.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g)
- 1 can (15 oz) black beans, drained and rinsed
- 8 taco shells (crunchy or soft)
- 1 ripe avocado
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and dice sweet potatoes into 1-inch cubes. Toss with olive oil, salt, pepper, and chili powder. Spread on the baking sheet and roast for 25-30 minutes until tender.
- In a small saucepan over low heat, warm the black beans for about five minutes.
- Mash the avocado in a bowl, combining it with lime juice, salt, and pepper.
- Assemble tacos by filling each shell with roasted sweet potatoes, black beans, and mashed avocado.
- Serve immediately with additional lime juice or hot sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For extra flavor, sauté black beans with cumin or smoked paprika. - Customize toppings by adding diced tomatoes, shredded lettuce, or fresh cilantro. - Leftovers can be stored in airtight containers in the refrigerator for up to three days.