SWEET POTATO AND BLACK BEAN TACOS

SWEET POTATO AND BLACK BEAN TACOS

These Sweet Potato and Black Bean Tacos offer a delightful balance of flavours and textures. The roasted sweet potato provides a natural sweetness that pairs perfectly with the hearty black beans. Avocado adds a creamy richness, while a splash of lime juice brings a refreshing zing. Topped with a simple salsa and wrapped in soft corn tortillas, these tacos are a healthy, satisfying meal that’s quick and easy to prepare. Perfect for a weeknight dinner, these tacos are delicious and packed with fibre and nutrients, making them a wholesome choice for any time.

RECIPE CATEGORY

Lunch, Dinner, Entrée, Snack

SERVING SIZE

1

CUISINE

Mexican, American, Tex-Mex

PREPARATION / TECHNIQUES

Roast, Quick & Easy, 5 Ingredients or Less, Pan-Fry

OCCASION / HOLIDAY

Cinco De Mayo, Summer, Family Dinner, Weeknight Dinner, Picnic

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Vegetarian, High Fibre, Low Fat, Healthy, Gluten-Free, Kosher

DISH TYPE

Main Course, Taco, Wrap

INGREDIENTS FOR SWEET POTATO AND BLACK BEAN TACOS

• 1 small sweet potato, diced and roasted

• 1/4 cup black beans, rinsed

• 1/4 avocado, sliced

• 1 tbsp salsa

• 2 small corn tortillas

• 1 tbsp lime juice

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 250 kcal

• Protein: 6g

• Carbohydrates: 36g

• Fat: 9g

• Saturated Fat: 1g

• Sodium: 220mg

• Fibre: 8g

• Sugars: 5g

• Vitamin A: 120% of Daily Value (DV)

• Vitamin C: 35% of DV

• Calcium: 6% of DV

• Iron: 10% of DV

PREPARATION FOR SWEET POTATO AND BLACK BEAN TACOS

1. Roast the Sweet Potato: Preheat your oven to 200°C (400°F). Toss the diced sweet potato with olive oil, salt, and pepper. Spread the pieces on a baking sheet and roast for 20-25 minutes, turning once halfway through, until tender and lightly browned.

2. Warm the Tortillas: While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat for about 1 minute per side or until they are soft and pliable.

3. Assemble the Tacos: Lay the warm tortillas on a plate. Divide the roasted sweet potato, black beans, avocado slices, and salsa evenly between the tortillas.

4. Add Lime Juice and Season: Drizzle the lime juice over the filling in each taco—season with additional salt and pepper to taste.

PREP TIME

10 minutes

COOKING TIME

25 minutes

TIPS FOR SWEET POTATO AND BLACK BEAN TACOS

• Increase the oven temperature to 220°C (425°F) for extra crispy sweet potatoes and bake for 5-10 minutes.

• Char the tortillas over an open flame for a smoky flavour.

• Line your baking sheet with parchment paper to make cleanup easier.

VARIATIONS

•  Add grilled chicken or tofu for additional protein.

• Sprinkle shredded cheese over the filling before serving.

• Add jalapeño slices or a spicy salsa to kick up the heat.

PREPPING AND STORAGE GUIDE FOR SWEET POTATO AND BLACK BEAN TACOS

• Fridge: Store any leftover taco filling in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze the roasted sweet potato and black bean mixture for 2 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat the filling in a skillet over medium heat until warm, and serve in fresh tortillas.