Name: Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 large Sweet potatoes, peeled and cubed; 2 tbsp Olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 1 can Black beans, drained and rinsed; 2 cloves Garlic, minced; 8 pieces Corn tortillas; 0.5 cup Greek yogurt or sour cream; 1 tbsp Lime juice; 1 cup Red cabbage, shredded; 1 large Avocado, sliced; 0.25 cup Fresh cilantro, chopped

"These vibrant tacos feature caramelized roasted sweet potatoes and protein-packed black beans seasoned with smoky spices. Topped with a zesty lime crema and crunchy red cabbage, they offer a perfect harmony of textures and flavors in every bite."

Ingredients

Qty	Item
2 large 500 g	Sweet potatoes, peeled and cubed
2 tbsp 30 ml	Olive oil
1 tsp 5 g	Chili powder
0.5 tsp 2.5 g	Ground cumin
0.5 tsp 2.5 g	Smoked paprika
1 can 425 g	Black beans, drained and rinsed
2 cloves 6 g	Garlic, minced
8 pieces 8 pieces	Corn tortillas
0.5 cup 120 ml	Greek yogurt or sour cream
1 tbsp 15 ml	Lime juice
1 cup 70 g	Red cabbage, shredded
1 large 150 g	Avocado, sliced
0.25 cup 10 g	Fresh cilantro, chopped

How to Make Sweet Potato and Black Bean Tacos

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.

Spread the sweet potatoes on the baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized.

While the potatoes roast, warm a small pan over medium heat. Add the black beans and minced garlic, sautéing for 3-5 minutes until heated through. Season with a pinch of salt.

In a small bowl, whisk together the Greek yogurt (or sour cream) and lime juice to create the crema.

Warm the tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable.

To assemble, place a spoonful of roasted sweet potatoes and black beans onto each tortilla. Top with shredded cabbage, avocado slices, cilantro, and a drizzle of lime crema.

·
Cut the sweet potatoes into uniform half-inch cubes to ensure they cook evenly and get crispy edges.
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For an extra kick, add a few slices of fresh jalapeño or a dash of hot sauce before serving.
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To keep tortillas warm while assembling, wrap them in a clean kitchen towel or aluminum foil.
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You can roast the sweet potatoes ahead of time and reheat them in a pan for a faster weeknight meal.

Frequently Asked Questions

Can I make this recipe vegan?

Yes! Simply swap the Greek yogurt for a dairy-free yogurt alternative or use a cashew-based cream.

What is the best way to reheat leftovers?

Reheat the sweet potato and bean mixture in a skillet over medium heat or in an air fryer to maintain the texture. Store tortillas separately.

Can I use an air fryer for the sweet potatoes?

Absolutely. Air fry the seasoned sweet potato cubes at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

Are these tacos gluten-free?

Yes, as long as you use 100% corn tortillas. Always check the label if you are highly sensitive to gluten.

Video Tutorials

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