Vegetarian
Spiced Sweet Potato and Black Bean Tacos
Fluffy roasted sweet potatoes and seasoned black beans wrapped in warm tortillas topped with fresh cilantro and lime for a satisfying vegetarian taco meal.
Prep15 min
Cook25 min
Rest / chill0 min
Total40 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 425°F. Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
- Roast sweet potatoes for 20-25 minutes until tender and edges are slightly crisp, stirring halfway through.
- Warm black beans in a small saucepan over low heat until heated through; season with salt to taste.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by dividing roasted sweet potatoes and black beans evenly among tortillas. Garnish with cilantro and serve with lime wedges.
A little kitchen know-how
Cut sweet potatoes into uniform cubes for even roasting and crisp edges.
Storage & leftovers
Refrigerate leftovers in a sealed container for up to 3 days. Reheat sweet potatoes and beans in a microwave or skillet before assembling tacos.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.