Sweet Potato Black Beans (Printer-Friendly Layout)
Quick, wholesome tacos packed with black beans, roasted sweet potatoes, and bright toppings for an easy dinner.
# Ingredients You'll Need:
→ Sweet Potato Mix
01 -
Chunk up 2 big sweet potatoes (around 680g), peel them and chop into cubes about 1.2cm
02 -
Splash in 2 tablespoons of extra virgin olive oil
03 -
Sprinkle over 1 tablespoon chili powder
04 -
Toss in 2 teaspoons of ground cumin
05 -
Add 1 teaspoon smoky paprika
06 -
Drop in 0.5 teaspoon of garlic powder
07 -
Mix in 0.5 teaspoon onion powder
08 -
Season with 0.5 teaspoon sea salt, or go with your taste
09 -
A pinch or so of black pepper, or add as much as you like
→ Beans
10 -
1 tin (425g) black beans, give them a rinse and drain
11 -
Optional: drizzle of olive oil, about 1 teaspoon
12 -
Optional: ground cumin, up to 0.5 teaspoon
→ Tortillas
13 -
Grab 12 to 16 little corn or flour tortillas
→ Tasty Extras
14 -
1 big avocado, slice up or mash
15 -
Half a cup of Cotija, feta, or vegan cheese, crumbled
16 -
Half a cup fresh cilantro, roughly chopped
17 -
1 lime, just cut into wedges
18 -
Some salsa (pick your favorite—pico de gallo, verde, or fire-roasted)
19 -
A dollop of sour cream, Greek yogurt, or a vegan crema
20 -
Some shredded lettuce or chopped cabbage
21 -
A scoop of pickled red onion
22 -
Jalapeños sliced thin or a hit of hot sauce
# Step-by-Step Instructions:
01 -
Set your oven to 220°C first. Throw the sweet potato cubes in a bowl, drizzle the olive oil, then shower on chili powder, cumin, smoked paprika, garlic and onion powder, salt, and pepper. Give them a good toss so they're all coated.
02 -
Place those seasoned chunks on a parchment-lined tray in a single layer. Roast about 20–25 minutes, flip them once partway, and keep going until they're golden and you can easily poke a fork in.
03 -
If you're feeling it, pour olive oil in a pan, add the beans and stir in cumin. Warm them on medium heat a few minutes, just till they're totally hot.
04 -
Toss your tortillas onto a dry skillet or right on a flame. Give each side about 30 seconds—they should get warm and a little toasty but still bendy.
05 -
Spoon the roasted sweet potatoes and hot beans into the tortillas. Let everyone pile on avocado, cheese, cilantro, salsa, a squeeze of lime, some sour cream, lettuce or cabbage, pickled onions, and a kick of jalapeños or splash of hot sauce—whatever you like best.
# Extra Tips and Tricks:
01 -
You can totally roast the sweet potatoes ahead of time and just reheat when you want.
02 -
Warm up tortillas right before eating, so they don't turn dry and crack.
03 -
Stick to corn tortillas if you need them gluten-free, but check all your toppings too.