Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss the diced sweet potatoes in olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
- Heat Black Beans: While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat until warmed through. Season with salt and pepper to taste.
- Warm Tortillas: In a dry skillet, warm the tortillas over medium heat for about 30 seconds on each side until pliable.
- Assemble Tacos: Once the sweet potatoes are ready, assemble the tacos by placing a scoop of sweet potatoes and black beans on each tortilla. Top with avocado slices and fresh cilantro.
- Serve: Squeeze fresh lime juice over the top and enjoy your spicy sweet potato and black bean tacos!
Notes
Add lime juice for extra flavor.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 320kcal
- Fat: 12g
- Carbohydrates: 46g
- Protein: 9g