Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Avocado, diced (optional)
- Fresh cilantro, chopped (optional)
- Salsa or hot sauce (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Sweet Potatoes: Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Warm the Tortillas: While the sweet potatoes are roasting, warm the tortillas in a skillet over medium heat until soft and pliable.
- Assemble the Tacos: Fill each tortilla with roasted sweet potatoes and black beans. Top with diced avocado, fresh cilantro, and salsa or hot sauce if desired.
- Serve and Enjoy: Serve the tacos immediately, enjoying the wonderful combination of flavors.
Notes
- Substitutions: Use any beans or add sautéed peppers.
- Storage: Store components separately for up to 3 days.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 4
- Calories: 320kcal
- Fat: 10g
- Carbohydrates: 48g
- Protein: 12g